Heat coagulation time-pH curve (HCT/pH) of camel milk in the range of pH 6.4-7.2 was determined at 120 0C. The effect of dialysis of camel milk against Jennes and Koops buffer on HCT was determined. Moreover, the addition of camel milk whey and casein addition as well as urea, formaldehyde and mixture of both was studied. Results showed that camel milk has poor heat stability. However, this stability was markedly improved by adding formaldehyde at a concentration of 7.5 mM; while urea showed to have little effect on camel milk stability at a concentration of 30 mM. A mixture of urea and formaldehyde at a concentration of 5 mM/each was shown to have great a synergistic effect on HCT of camel milk. Dialysis of camel milk against J & K buffer has also shown to increase HCT of camel milk consequently improves heat stability. Heat coagulation time was found to decrease when camel whey proteins concentration was increased. Results showed that camel milk heat stability behavior differs from that of cow milk