Error in the Analysis of Hydroxymethylfurfural in Processed Milk

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Abstract
The Keeney-Bassette method for determining hydroxymethylfurfural (HMF) content of whole milk powder was studied. The variables examined were: solids of milk, age of reagents, and method of sample preparation. Results indicate that total HMF color is a function of the solids content of milk with high solids yielding more color. A seasonal variation in HMF color, as well as a daily variation within each season, also was observed. This source of error was eliminated by establishing a blank value for each new lot of milk processed. A second type of time-oriented variation in HMF color formation was observed. For a given powder the HMF value gradually increased as the oxalic acid aged. The method is satisfactory for measuring HMF and HMF precursors in processed milk, provided the solids content of the milk is kept constant, a raw milk blank is established for each milk, and oxalic acid is prepared fresh daily.