Hydroxymethylfurfural in doce de leite
Pinto, A.P.E. de F.; Wolfschoon Pombo, A.F.
Revista do Instituto de Laticinios Candido Tostes 39(236): 9-11
Hydroxymethylfurfural, formed as an intermediate product during browning in heated milk products, was estimated in 11 samples of doce de leite presented at the 8th Brazilian National Dairy Congress. Contents of free and total HMF ranged from 35.2 and 3169 to 103.5 and 6432 micro mol/l (means 56.6 +or- 20.0 and 4889 +or- 897 micro mol/l).