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Studies of Heated Milk. I. Formation of 5-Hydroxymethyl-2-Furfural¹

Department of Dairy Husbandry, Pennsylvania Agricultural Experiment Station, State College, Pa.

ABSTRACT

Hydroxymethylfurfural has been identified as one of the compounds formed during prolonged heat treatment of concentrated skim milk. From studies of simplified systems, it has been shown that this compound is formed from lactose. It further was demonstrated that either the glucose or galactose portion of the lactose molecule may serve as the origin of hydroxymethylfurfural. Glycine, casein or the heat degradation products of casein were found essential in the conversion of lactose to hydroxymethylfurfural. No measurable quantities of hydroxymethylfurfural were formed by heating lactose solutions alone under the experimental conditions employed. The formation of hydroxymethylfurfural appeared to be directly associated with heat-induced browning in these experiments.

In addition to hydroxymethylfurfural, furfuryl alcohol and maltol were formed during the heating of lactose-casein systems. Previous findings (4, 5) with regard to furfuryl alcohol and maltol formation in heated skim milk were confirmed.

¹ Authorized for publication as paper no. 1576, on January 19, 1950 in the Journal Series of the Pennsylvania Agricultural Experiment Station.