Abstract: The Maillard reaction initiated by amine-carbonyl reactions of proteins, amino acids or nucleic acid and reducing sugars, formed advanced glycation end products (AGEs) in the complex course of the nonenzymatic browning.The accumulation of AGEs strongly implicated in the pathogenesisi of chronic disease, such as vascular disease and diabetes.AGEs formed in the process and storge of milk and milk product, which caused the hidden danger.In this paper, it was presented an overview of the formation and analytical method of AGEs, the processing and storge condition infulence on AGEs, and the strategy of inhibiton the formation of AGEs