HMF formation during heat-treatment of milk-type products as related to milkfat content

Homogenized lactose/caseinate model systems and milk with different fat con tent were heated at 110 to 150 degrees C for up to 30 min. Free and total h ydroxymethylfurfural (HMF) were measured by reverse-phase high-performance liquid chromatography. Multifactor analysis of variance was applied to dete rmine whether milkfat content contributed to free and total HMF formation. There was a negative effect of milkfat on the formation of total HMF in bot h systems. However, free HMF formation was promoted by higher milkfat conte nt in milk, but not in the lactose-caseinate model. Milkfat affected also t he free and total HMF formation in commercial pasteurized milk, ultra heat- treated milk, and bottle-sterilized milk.