Food forensics is an emerging branch of Forensic Chemistry which comes to rescue when food is contaminated/ adulterated. It helps to check food safety and quality amongst others. Nowadays, food adulteration is a common problem and different countries are at stake due to lack of monitoring and infringement of the policies. However,
adulteration in milk is one of the most common problems that have been overlooked in many countries. Unfortunately, milk adulterants can pose serious health problem leading to fatal diseases. This study basicallyfocuses on common milk adulterantswhich are widely used to adulterate milk and other dairy products using different methods, which
are employed to detect the adulterants both qualitatively and quantitatively. this paper deals with chemicals which are used for adulterating milk and the techniques used for their detection which is usefulfor awareness among Forensic Chemist and Toxicologist.

Keywords: Milk Processing; Food Adulteration; Milk Adulterants etc.