Abstract:
Milk and dairy products are encountered non-enzymatic browning reactions due to the heat process and
storage temperatures. These reactions occur in foodstuffs containing sugar and amino acids. As a result
of the reaction, undesirable compounds are formed in foods, so that the natural structure of the food is
deteriorated. It is of great importance to control and observe the 5-Hydroxymethyl-2-furaldehyde (HMF)
compound in milk and dairy products during the production process and storage period as a result of
the browning reaction due to the heat treatment. Formation of (HMF), which is heat treatment indicator
used as a chemical parameter to determine whether most food products with sugar concentration,
such as fruit juices, honey, molasses, jams, milk and dairy products, are stored under right conditions
and whether the appropriate heat treatment is carried out during the production process. In this study,
heat treatment was applied to milk and dairy products during production and hydroxymethylfurfural
(HMF) formation as a result of non-enzymatic chemical reactions have been investigated and evaluated.
