The general physicochemical properties of Laoshan goat milk were analyzed and the heat stability of goat milk was discussed. The effects of lactation period, heating temperature, pH and additives on the heat stability of goat milk were studied by analyzing the heat coagulation time (HCT) of the milk. The results showed that pH of goat milk was close to neutral with titration acidity of 11~23°T, and it positively correlated with lactation period. The heat stability of goat milk enhanced along with the extension of lactation period and sharply reduced with the temperature increased. The influence of pH was enormous on heat stability, and HTC value was increased with pH increased. The solidification did not appear in the milk samples when pH＞6.5. Some additives such as citrate, phosphate and EDTA (0.01~0.20 mol/L) were used to overcome destabilization and the higher concentration of additives, the greater improvement of heat stability. On the contrary, calcium content had a negative impact on heat stability of milk. In addition, the result showed a special relationship between heat stability and sucrose concentration. With the increasing of sucrose concentration, the heat stability of milk ascended first and then descended. The heat stability and HTC value exhibited the highest by addition of 35% sucrose.
