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Milk and milk products

Milk is among the most commonly adulterated foods. FSSAI's DART lists simple household checks for water, detergent and starch, and a sensory check for synthetic milk.

Last verified:
Indicative only, not a lab test
Home checks below can raise suspicion but cannot confirm adulteration. For a conclusive result, use an accredited laboratory — see food testing.

Common adulterants

  • Water (dilution) — Lowers nutritional value and, if the water is unsafe, can introduce contamination.
  • Detergent — Not a permitted ingredient for this food. The health effect depends on the substance and the amount; do not assume it is harmless.
  • Starch (in milk, khoya, chenna, paneer) — Used to add bulk or thickness; it is not a declared ingredient in these foods.
  • Synthetic milk — Not a permitted ingredient for this food. The health effect depends on the substance and the amount; do not assume it is harmless.

Warning signs

  • Milk that flows very thin or watery
  • Dense lather when shaken with water
  • Bitter after-taste or a soapy feel between the fingers (listed by DART as signs of synthetic milk)
  • Blue colour with iodine in milk, khoya, chenna or paneer (starch)

Home checks

  • Water in milk: Place a drop of milk on a polished, slanting surface. Pure milk stays or flows slowly leaving a white trail; diluted milk runs off at once without a mark. (Indicative only. A household test can give a false positive or false negative, and it cannot tell you the amount present or whether the food meets the legal standard. Only testing by an accredited laboratory confirms adulteration. Fat content and surface finish change how milk flows.)
  • Detergent in milk: Mix 5 to 10 ml of milk with an equal amount of water and shake well. A dense lather suggests detergent; pure milk gives only a thin foam. (Indicative only. A household test can give a false positive or false negative, and it cannot tell you the amount present or whether the food meets the legal standard. Only testing by an accredited laboratory confirms adulteration. Shaking any milk produces some foam.)
  • Starch in milk, khoya, chenna, paneer: For solid products, boil 2 to 3 ml of sample with 5 ml of water and cool. Add 2 to 3 drops of tincture of iodine. A blue colour indicates starch. For milk, boiling and added water are not needed. (Indicative only. A household test can give a false positive or false negative, and it cannot tell you the amount present or whether the food meets the legal standard. Only testing by an accredited laboratory confirms adulteration. Handle iodine tincture carefully and do not eat the tested sample.)
  • Synthetic milk (sensory): FSSAI's sensory test notes that synthetic milk gives a bitter after-taste and a soapy feeling when rubbed between the fingers. (Indicative only. A household test can give a false positive or false negative, and it cannot tell you the amount present or whether the food meets the legal standard. Only testing by an accredited laboratory confirms adulteration. Do not taste a milk you already suspect is adulterated.)

Laboratory testing

To confirm adulteration, a sample must be analysed by a food testing laboratory using standard methods. A purchaser can have food analysed by a Food Analyst for a fee under section 40 of the Food Safety and Standards Act, 2006, but must tell the seller at the time of purchase; you can also report to the food safety authority, whose officers draw official samples. See the Food testing page for official lab directories.