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The study was conducted to estimate the quantity of the products of Maillard reactions and nitrogenous substances in milk samples heat-treated at different temperatures because of their great importance in determining the intensity of heat treatments that milk was exposed to and the extent of their impact On its nutritional value and the detection of the type of milk used by preparing 3 samples of raw milk and 3 samples of recycled dried milk, and treating them at different temperatures (63 °C/30 minutes, 73° C/15 seconds and 115 °C/15 minutes) and four samples of milk Ultra heat treated with were collected from the local Iraqi markets, by estimating the amount of Furosine, HMF, the percentage of total nitrogen, non-protein nitrogen and real protein. The quantity of Furosine on the first day of storage was between 4.09 - 283.15 mg/100 g protein in the milk samples. Laboratory heat and between 104.09 - 189.76 mg/100g protein in UHT milk samples and increased during storage to reach at the end of storage period between 4.13 - 286.76 mg/100g protein in laboratory heat-treated milk samples and between 144.71 - 238.72 mg/100g protein in samples UHT milk, as for HMF, its concentration on the first day of storage reached between 2.06 - 35.37 ìmol/L in laboratory heat-treated milk samples and between 4.28-33.06 ìmol/L in UHT milk and increased to reach at the end of the storage period between 2.22 - 35.76 ìmol/L in laboratory heat-treated milk samples and between 4.91 - 34.57 ìmol/L in UHT milk samples. The values of true protein and non-protein nitrogen were evaluated on the first day of laboratory heat-treated milk samples between 3.45 - 3.47, 3.03 - 3.22, 0.25 - 0.43% and in UHT milk between 3.03 - 3.32, 2.64 - 3, and 0.31 - 0.39% for each of them, respectively. The values of real protein and non-protein nitrogen increased and the values of real protein, real protein and non-protein nitrogen in milk samples thermally decreased at the end of the storage period between 3.43 - 3.49 and 2.71 - 2.91 and 0.58 - 0.71% and in UHT milk between 2.87 - 3.22 and 2.32 - 2.71 and 0.51 - 0.55% each, respectively. [ABSTRACT FROM AUTHOR]