Milk” means the normal mammary secretion derived from complete milking of healthy milch animal, (free from colostrum) without either addition thereto or extraction therefrom, unless otherwise provided in Food Safety and Standards Regulations, 2011.

The liquid milk has been classified as follows: Buffalo Milk, Cow milk, Goat/ Sheep Milk, Camel Milk, Mixed Milk, Standardised Milk, Toned Milk, Double Toned Milk, Skimmed Milk, Full Cream Milk.

It shall remain homogenous and no deposition of solids shall take place on standing. The product shall be subjected to Pasteurisation, Sterilization, Ultra-High-Temperature sterilization /treatment or boiling.

However, milk, the excellent source of protein, the best nutritional source of calcium along with a good balance of vitamins essential for the children, patients, and aged persons is often adulterated by unscrupulous traders in many ways. Few of them are listed as below.

  1. Cane Sugar in Milk
  2. Starch in Milk
  3. Cellulose in Milk
  4. Urea in Milk
  5. Ammonium Compound in Milk
  6. Sulphates in Milk
  7. Added Glucose in Milk
  8. Foreign fat in Milk (removing milk fat from milk and admix milk with vegetable oil/refined oil with the help of detergent)
  9. Sodium Chloride in Milk
  10. Nitrates in Milk (due to the mixing of Pond Water as it is heavier than tap water)
  11. Neutralizers in Milk (added to milk to neutralize the developed acidity in it)
  12. Hypochlorites and Chloramines in Milk
  13. Quaternary Ammonium Compound in Milk (due to some residual detergent solution remaining in washed bottles)
  14. Anionic Detergent in Milk (due to intentional addition/ insufficient rinsing of dairy equipment)
  15. Presence of Skimmed Milk Powder in Buffalo, Cow, Goat/ Sheep milk (in natural)
  16. Hydrogen peroxide in Milk
  17. Gelatin in Milk
  18. Formalin in Milk
  19. Test for Salicylic acid in Milk
  20. Test for Boric acid and Borates


Thus, the extensively used food item Milk may found to be adulterated creating panicky among both the Consumers and the Traders those are particularly interested to produce multiple numbers of dairy products.

To the relief of the common man and quality conscious traders, Milk can be checked for quality from NABL accredited laboratories before its sale for consumption or for the preparations of dairy products (otherwise the adulterant therein will be carry forwarded). Milk shall not contain any food additives except the carryover additives only within the specified limit as under the Food Safety and Standards Regulations, 2011.

Otherwise, hazards may pose a serious health risk through the consumption of Milk/Milk products.