The changes of Maillard reaction by-products in different commercial brown yoghurt under different storage conditions were studied. The results indicated that the Maillard reaction mainly occurred in the early stage during storage, and the content of by-products increased with the increase of temperature in the early and advanced stages. However, the rate of Maillard reaction in the advanced and final stages was slow, and it was mainly affected by storage time. With the extension of storage time, the by-products of advanced and final reactions accumulated, but the color change was not significant. Maillard reaction was still in progress during the storage of brown yogurt. The degree of reaction was affected by different storage conditions. There were differences in the content of by-products at different reaction stages in the later storage. It is suggested that the storage temperature of brown yogurt should be strictly controlled at 4 ℃ and consumed within the shelf life. In addition, it is found that the Maillard reaction degrees for different brands of brown yogurt are different, which is related to the process conditions and the content of physicochemical indexes of brown yogurt. Therefore, the Maillard reaction degree should be controlled to reduce the production of potential harmful by-products while optimizing the product process.
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