Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing of dairy products, which could lead to various chronic diseases. In this review, the furosine, furfurals, and AGEs formation, occurrence, analysis methods, and toxicological and health aspects in various dairy products were summarized to better monitor and control the levels of harmful Maillard reaction products in processed dairy products. It was observed that all types of dairy products, including raw milk, contain harmful Maillard reaction products, with the highest in whey cheese and condensed milk. High-performance liquid chromatography (HPLC) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) is the common method for the determination of furosine and furfurals and AGEs in dairy products, respectively. However, the simple, rapid, environment-friendly, and accurate methods of determination are still to be developed. Incorporating resveratrol, pectin oligosaccharides (POS) in milk are effective methods to inhibit AGEs formation. This review provides a guide not only for consumers regarding the selection and consumption of dairy products, but also for monitoring and controlling the quality of dairy products.

乳制品在热处理过程中会形成多种有害的美拉德反应产物，如乳果糖基赖氨酸（呋喃）、糠醛和高级糖基化终产物（AGEs），从而导致各种慢性疾病。本综述总结了各种乳制品中呋喃、糠醛和AGEs的形成、发生、分析方法以及毒理学和健康方面，以更好地监测和控制加工乳制品中有害美拉德反应产物的水平。据观察，包括生牛奶在内的所有类型的乳制品都含有有害的美拉德反应产物，其中乳清奶酪和炼乳含量最高。高效液相色谱法 (HPLC) 和液相色谱-串联质谱法 (LC-MS/MS) 是分别测定乳制品中糠醛和糠醛和 AGEs 的常用方法。然而，简单、快速、环保、准确的测定方法仍有待开发。在牛奶中加入白藜芦醇、果胶寡糖 (POS) 是抑制 AGEs 形成的有效方法。这篇综述不仅为消费者提供了关于乳制品选择和消费的指南，也为监测和控制乳制品的质量提供了指南。牛奶中的果胶寡糖（POS）是抑制AGEs形成的有效方法。这篇综述不仅为消费者提供了关于乳制品选择和消费的指南，也为监测和控制乳制品的质量提供了指南。牛奶中的果胶寡糖（POS）是抑制AGEs形成的有效方法。这篇综述不仅为消费者提供了关于乳制品选择和消费的指南，也为监测和控制乳制品的质量提供了指南。