Abstract: The effect of pH value, Ca2+ , temperature and different chelating agents and storage conditions on the physical and chemical properties and ethanol stability of camel milk were studied in experiment. The primary test standard of raw camel milk:the intractable acidity was not more than 29°T, the ethanol stability value was not less than 50%. The results showed that the ethanol stability of camel milk significant increased (p<0.05) when the pH between 6.0～6.2, when increasing concentration of Ca2+ , the ethanol stability of camel milk reduced. The ethanol stability increased with the additions of NaH2PO4 , Na2HPO4 , ethylenediamine tetraacetic acid disodium and sodium citrate, while with the additions of sodium pyrophosphate, ethanol stability reduced.