Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage

► Destabilization of UHT milk by Pseudomonas fluorescens is strain dependent. ► All casein molecules were hydrolysed by heat stable enzyme(s) from P. fluorescens. ► Enzymatical hydrolysis of casein induces casein micelle destabilization.