The effect of compositional factors and additives on heat stability of goat and cow milk was studied. The additives included various sugars, aldehydes and urea in different concentrations. Synergistic effect of aldehyde/sugars and urea on the heat stability of milk was also studied. While the added glucose and lactose had little effect in improving the heat stability of milk. The use of other sugars, viz-2-dexyribose and aldehydes such as glyceraldehyde and glyoxal had significant effect on increasing the heat stability of both goat and cow milk with increasing concentrations of these additives.