The effects of storage temperature and storage time on pH,the rheological characteristics,the droplet size,the creaming rate and centrifugal sedimentation rate of reconstituted milk were investigated.The correlation between fat globule diameter and creaming rate,centrifugal sedimentation rate during the storage was also analyzed.The results indicated that the pH and the apparent viscosity of reconstituted milk decreased with the increasing storage temperature;and both increased first and then decreased with the storage time.The pH and the apparent viscosity of reconstituted milk reached the maximum value on the 15th day at 25℃ and 37℃ storage temperature,while stored at 55℃,they reached the maximum values on the 7th day.Creaming rate showed positive correlation with d 4,3 on the top of reconstituted milk,the creaming rate and d 4,3 increased gradually with the increase of storage temperature and storage time.Centrifugal sedimentation rate showed positive correlation with d4,3 at the bottom of reconstituted milk.The pH and the apparent viscosity increased initially and decreased afterward with the increase of storage temperature,and reached to the maximum value at 37℃,but increased gradually with storage time.