The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry

•A GC–MS/MS method was developed for the determination of four furfurals.•Optimization of the modified QuEChERS extraction method was discussed.•Heat treatment and fermentation processes led to an increase in the furfurals.•Toxtree and T.E.S.T. software programs were used to predict risk assessment.•Based on permitted daily exposure (PDE), daily safe intake levels were provided.