High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk

Furosine and furfural products of the Maillard reaction are used as specifi c indicators of the effect of heating treatments on milk quality. Their con tents were measured in representative, samples of store- and name-brand ult ra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g prot ein in name- and store-brand milks, respectively. Of the furfurals, only hy droxymethylfurfural was detected. The free hydroxymethylfurfural contents o f store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydrox ymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/ 100 g protein, for name- and store-brands, respectively. (C) 2000 Elsevier Science B.V. All rights reserved.