Abstract: In this research, goat, sheep and cow milks were collected from a Behbahan animal husbandry in Iran, then cooled milk were transferred to nutrition laboratory. The samples of goat, sheep and cow milks were holden at the different time periods of 9.5 h (in oven), 59 h (in refrigerator) and 25°C at room temperature for 20 h, respectively and then with adding of organic acid time (sec) of reach clot-on boiling were measured for all samples. Results showed that different meaning of sheep milk and cow milks which had been holden at 36°C for 20 h and in room temperature after first boiling and also samples of cow milk and goat milk which had been holden for 59 h at 4°C 1 mm of organic acid were added and then were compared together. Results showed sheep, goat and cow milks were spoiled in effect of temperature changes and also in holding different timely periods.