Milk and dairy products form a staple diet especially in the Indian cuisine. It is known to be susceptible to various forms of adulteration, posing significant health risks and economic challenges. This review explores the historical context, common adulterants, and techniques used in milk adulteration. Common adulterants include water, starch, sugar, detergents, urea, synthetic milk, vegetable oil, salt, and formalin. Techniques such as dilution, addition of preservatives, and the use of synthetic milk are examined in detail. The health impacts of adulterated milk range from short-term gastro-intestinal issues to long-term chronic diseases, affecting vulnerable populations the most. Detection methods, including physical, chemical, spectroscopic, chromatographic, and molecular techniques, are critically reviewed. Advances in technology, such as nanotechnology, biosensors, and artificial intelligence, offer promising improvements in adulteration detection. Regulatory frameworks and standards are discussed, highlighting international and national efforts to combat milk adulteration. Case studies illustrate the prevalence and impact of this issue globally. Finally, the review underscores the importance of consumer awareness and education in preventing milk adulteration. This comprehensive analysis aims to inform stakeholders and guide future research and policy development in ensuring milk safety.