The application of different phosphate combinations is a usual industrial practice in Brazil, aiming to increase protein stability during UHT processing. Milk homogenization is an essential step whose aims are to reduce the fat globule size and avoid the physical separation of the lipid fraction due to the formation of a new fat globule membrane composition with direct participation of the proteins. The objective of this study was to evaluate the influence on the nanostructure and microstructure of whole milk when 4 concentration levels of 3 different commercial phosphate mixtures were added, subjected to 200, 5000, or 800 bar of homogenization pressure, after 3 storage times at 5°C. Particle size distribution was analyzed by laser refraction on LS 13.320 Beckman Coulter particle analyzer (Brea, CA). From the 81 experiments, 80% of the treatments presented d₉₀ values higher than their corresponding values without addition of the phosphate mixtures, indicating an increase in the fat globules diameters, due to the participation of the caseins after the influence of the salts used.