Fuente: WIPO "dairy products" phates in combination with maintenance of ρΐί within !he range of 6.5 to 7.5 to render the milk heat stable. Additional calcium and/or nutritional mineral is added in soluble form either before or after the phosphate addition. The preferred orthophosphates are one or more of monosodium dihydrugen orlhophosphale, disodium hydrogen orthophosphale, trisodium orthophosphale, monopolassium dihydrogen orthophosphale, dipotassium hydrogen orthophosphate and tri potassium orthophosphale. Addition of an alkaline agent to adjust the pH is not needed if an appropriate mix of orthophosphates is used. The milk products or milk products recombined from milk powders are heat stable and do not have the problems of translucency, gritty mouth feel or sedimentation which can be associated with other stabilised fortified milks.