Abstract: Taking ovine colostrum from different lactating times as raw material,HCT,pH and food additives such as phosphate,citrate,Ca2+,sucrose and carrageenan were assayed to study the effects of these factors on the heat stability of colostrum.The results showed that the heat stability of colostrum increases with the increase of pH,whereas phosphate,citrate and sucrose are positive to enhance the stability,but Ca2+ and carrageenan are negative.The optimum conditions for the heat stability of colostrums are temperature 80℃,pH 6.9,citrate 0.02mol/L,phosphate 0.2 mol/L,and sucrose 30%.

Key words: ovine colostrum, heat stability, lactating time