Disodium hydrogen phosphate, trisodium citrate and calcium chloride added at different concentration altered the heat stability of goat and cow milk. The concentration of disodium phosphate 25 mg/100 ml of milk had no effect on HCT. The HCT decreased with an increase in concentration of CaCl2 in both goat and cow milk. The highest HCT at different concentration of disodium hydrogen phosphate and trisodium citrate before and after preheating was at heating milk at 80°C. However, the highest HCT was recorded on addition of the trisodium citrate after preheating in case of both goat and cow milk at 80°C.