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In this research, Hydroxymethylfurfural (HMF) and Furosine, the two important markers of Maillard reaction, were determined as potential indicators in order to identify the adulteration of skim milk powder (SMP) addition (instead of milk solid non-fat) for the formation of cow’s milk (Pasteurized and sterilized). Method validation was performed by HPLC. Pasteurized and sterilized milks (2.5% fat) with 25, 50 or 75% reconstitution of milk powder were produced. By using HPLC method, there was a significant relation between HMF and furosine contents and an increase of SMP content. The correlation between the amount of added powder and HMF or furosine concentration was almost linear. Thus, the amount of SMP addition could be determined by quantification of HMF and furosine. Sensory evaluation and optical properties of treatments were also assessed. The sensory acceptance was significantly decreased by increasing SMP substitution. Colorimetric evaluation did not show a significant difference between the treatments. The intera-day and inter-day relative standard deviation (RSD%) was 5.9% and 4.1% for HMF and furosine, respectively. The recovery rates were 85% and 91% and the LOD values for HMF and furosine were 0.05 and 0.02 ppm, respectively. The markers were realized effective and applicable for detecting SMP addition adulteration in pasteurized and sterilized cow’s milk.

biointerface research in applied chemistry

Method validation and determination of hydroxymethyl furfural (HMF) and furosine as indicators to recognize adulterated cow’s pasteurized and sterilized milks made by partial reconstitution of skim milk powder