A calcium and/or nutritional mineral fortified milk or milk powder product utilizes pyrophosphates or orthophosphates in combination with maintenance of pH within the 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 dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate and tri potassium orthophosphate. 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 stabilized fortified milks.