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20 samples each of goat, buffalo and cow fresh milk were examined for heat stability (HS). Heat coagulation time (HCT) ranged from 14.16 to 24.45 (av. 18.76) min in goat milk vs. 10.50 to 23.45 (av. 17.20) min in buffalo milk and 16.75 to 28.45 (av. 19.88) min in cow milk. HS of goat milk was significantly correlated (P<0.05) with non-protein N content (r = 0.8920), viscosity (r = 0.7275), acidity (r = -0.6360) and surface tension (r = -0.7621); correlations with other chemical and physical parameters were not significant. HCT-pH profiles of goat milk in the pH range 6.4 to 7.4 and temperature range 120 to 140°C showed a gradual increase in HCT with pH when heated at 120°C, and a maximum HCT at pH 6.7 when heated at 130 or 140°C. Reduction of TS from 13.5 to 8.5% caused a significant increase in HCT over the pH range studied. HS was increased in the pH range 6.4 to 7.4 by addition of 50 mg 2-deoxyribose …