The heat stability of milk products are greatly influenced by the stability of milk protein added to the product. This study is aimed to find the optimum stabilizer applied on either whole milk (WMP) or skim milk (SMP). Milk stability, as well as pH and viscosity, were used to evaluate the compatibility of stabilizer in pasteurized milk products. No visible phase separation was observed in all mixtures, hence the heat stability of milk was determined by the protein precipitation measured by using centrifugation. The kappa-carrageenan up to 0.04% (w/w) was found to be the most compatible stabilizer for whole milk followed by xanthan gum and carboxymethyl cellulose (CMC). Sample with kappa-carrageenan 0.02% in skim milk followed by CMC and xanthan gum showed heat stability improvement resulting in less protein precipitation compare to the control. Microcrystalline cellulose (MCC) was found to have higher protein precipitation compare to the other stabilizers in both type of commercial milk protein. The pH of whole milk was not significantly affected by the addition of all type stabilizers. However, the pH of skim milk was significantly affected by the addition of all type stabilizers except kappa-carrageenan (0.02 and 0.03%). The apparent viscosity of pasteurized milk products increased with the increase concentration of stabilizer. Incompatibility occuring in WMP/CMC, WMP/MCC, SMP/kappa-carrageenan (0.03 and 0.04%), and SMP/MCC mixtures was likely a result of depletion flocculation phenomena. The most compatible mixtures was found in WMP/kappa-carrageenan 0.03% and SMP/kappa-carrageenan 0.02%.