Milk is one of the most important and widely consumed foods across the world, particularly in India, where it plays a vital role in human nutrition from infancy to old age. It is considered a nearly complete food due to its balanced composition of carbohydrates, proteins, fats, vitamins, and minerals. However, the increasing demand for milk and milk products, coupled with economic pressures and inadequate regulatory enforcement, has led to the widespread problem of milk adulteration. Milk adulteration refers to the deliberate addition or substitution of inferior or harmful substances in milk to increase quantity, enhance apparent quality, or gain unfair economic advantage. This malpractice not only reduces the nutritional value of milk but also poses serious risks to public health.