This article optimizes the phosphate experimental method for detecting protein stability in raw milk through experi-mental testing.Phosphate acts as a stabilizer and emulsifier in raw milk,interacts with proteins,stabilizes the emulsification system,enhances the water binding ability of casein,and effectively prevents protein,fat,and water separation.Increasing phos-phate concentration does not improve the thermal stability of milk,but rather reduces its thermal stability.This phosphate ex-perimental method can be used as a reference for evaluating the stability of raw milk proteins.It does not require large-scale testing equipment and expensive supporting reagents,it is suitable for rapid detection in ranches and enterprise laboratories.
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