THE IMPLICATIONS RELATED TO THE MAILLARD REACTION IN THE PRODUCTION OF MILK AND DAIRY PRODUCTS: A REVIEW

• DOI: https://doi.org/10.22533/at.ed.5157325141114

• Palavras-chave: Milk products. Non-enzymatic browning. Heat treatment. Advanced glycation end-products. Nutritional quality. Sensory properties.

• Keywords: Milk products. Non-enzymatic browning. Heat treatment. Advanced glycation end-products. Nutritional quality. Sensory properties.

• Abstract: This manuscript presents a comprehensive review of the implications of the Maillard reaction in the production of dairy products, addressing its nutritional, sensory, and technological effects. The Maillard reaction occurs between reducing sugars and amino compounds and is intensified by heat treatments such as pasteurization, sterilization, and ultra-high temperature (UHT). While it is responsible for desirable aromas and colors in products such as dulce de leche and ghee, it also causes the reduction of essential amino acids, such as lysine, and the formation of potentially toxic compounds, such as 5-hydroxymethylfurfural and advanced glycation end-products (AGEs). The study describes the three phases of the reaction (initial, intermediate, and final), highlighting the formation of melanoidins and intermediate compounds such as furosine and carboxymethyllysine. Several factors affect the reaction, including pH, water activity, sugar type, and temperature. In products such as milk, powdered milk, condensed milk, and cheese whey, increased temperature and prolonged storage have been shown to intensify the reaction. Mitigation strategies include using tea polyphenols as inhibitors and controlling processing conditions. Conversely, in products where browning and aroma are desirable, such as dulce de leche and ghee, the Maillard reaction is considered beneficial and essential for the characteristic sensory profile.