Chemical changes during microwave treatment of milk

Raw milk was heated in a microwave oven at 2450 MHz in order to study the effect on the main chemical changes taking place during heating processes: lactose isomerization, Maillard reaction and protein denaturation. Lactulose, epilactose, furosine and undenaturated whey proteins were measured as indicators of the heat damage in milk. Comparison with control samples treated by conventional heating showed a rate enhancement of the studied reactions during microwave treatment. These differences are supposed to be due, at least to some extent, to uneven heating of the milk in the microwave oven.