5ummary-The influence of certain process variables (pressure and temperature) as weil as composition variables (fat, protein and low molecular weight emulsifier concentrations) on the size distribution of milk fat globules was studied in a dairy model emulsicn (oil-in-water) width (cv) to the emulsification pressure (7.8-76.3 MPa) and temperature (35-100 oC), and to sodium caseinate (0.5-3.9 wt%), butter oil (5.2-14.7 wt%) and monoglyceride (0.08-0.88 wt%) concentrations. These 2 functions account respectively for 93.7 and 81.7% of the variation in the average diameterand in the size distribution width of the microfluidized fat globules and were used to explain certain interactions between the different variables affecting the size of the microfluidized fat globules. They were also used to demonstrate the existence of the optimal conditions that correspond to the extremes of the average particle diameter and of the distribution width of the fat globules. Finally, these 2 functions allowed us to predict fat globule size parameters as a function of process and formulation conditions.