Finding a rapid, simple and precise method for determination of skim milk powder adulteration in non reconstituted milk

in milk is growing up. One of these adulterations is depicting reconstituted milk as fresh milk or mix it with fresh milk. If the milk is heated at high temperature it would take caramel flavor and becomes brown (Maillard reaction) which causes unwanted traits. However, this reaction does not occur in the pasteurization process but it takes place in dehumidifying the milk. The amount of skim milk powder added can be measured in different ways. But finding a precise method is necessary. In the current study determination of hydroxy methyl furfural by colorimetry, RP- HPLC and UV-Visible Spectrophotometer were done on the base of Maillard reaction. Besides these, chemical analysis, measuring the Milk Reducing Substance, titration with nitric acid and determination the absorbance of samples at visible and UV wavelength were done. As expected we concluded that measuring the hydroxy methyl furfural by RP- HPLC method is the most precise method. But beside these we can say titration with nitric acid and for the next priority measuring the percent of fat (if the non-fat dry milk is used), dry matter and ash and also measuring the hydroxy methyl furfural by colorimetry are sensitive too