A simple method for the determination of furosine as an indicator of the glycation of lysine residue in protein in samples of milk and milk products was developed. Furosine formed from the samples by heating with 12N HCl at 110 degrees C for 12 hours was analyzed by reversed phase HPLC using 0.1 M phosphate-sodium buffer/acetonitrile = 3:1 (v/v) containing 15 mM SDS (pH = 6.0) as a solvent. Furosine was determined within 15 minutes with good reproducibility. Furosine content in each sample of milk (raw milk, UHT-milk and long life milk) and mil products (skim milk, infant formula milk, cheese, yogurt, condensed milk and fermented milk) were determined. As a result, advanced glycation was found in the samples of skim milk, infant formula milk and fermented milk