Different animal milk has attracted more and more attention due to its rich nutritional components. In order to ensure the quality and safety of characteristic milk products, heat treatment is necessary. Maillard reaction is an important chemical reaction in the heat treatment process of dairy products, which directly affects the flavor, color and quality of dairy products. Furosine, as an early product of Maillard reaction, is an important indicator to measure the reaction process and the degree of heat treatment, which can evaluate the quality of products. Different animal milk and heat processing methods may affect the content of furosine in dairy products.This study systematically expounds the differences and changes of furosine in different animal milk products and the main factors affecting furosine content, which will provide an important scientific basis for formulating precise processing technology and quality control standards for different milk sources.