Milk is a highly perishable commodity and a complete food that provides essential nutrients such as proteins, fats, carbohydrates, vitamins, and minerals. Due to its nutritional value and widespread consumption, milk is often targeted for adulteration to increase volume or improve apparent quality for commercial gain. Adulteration in milk refers to the addition of inferior or harmful substances, or the removal of vital components, with the intent to increase profit by compromising quality and safety. Common adulterants include water, starch, detergents, urea, skimmed milk powder, and synthetic milk components, added to increase volume, mimic fat or protein content, or extend shelf life. These adulterants can cause serious health issues such as gastrointestinal disturbances, kidney damage, and even long-term toxicity. The motives behind adulteration often stem from economic gain and attempts to meet market demand with limited genuine supply. Regular analysis and detection of adulterants in milk and milk products are therefore essential to ensure consumer safety, maintain nutritional quality, and comply with food safety regulations. The detection of adulterants is based on colorimetric or chemical reactions that occur between specific reagents and the adulterant present. These reactions often result in a visible color change that indicates the presence of a particular contaminant.