Milk occupies a central place in Indian households, forming the base of daily consumption as well as value-added products such as curd, paneer and khoya. This cultural and nutritional significance also makes milk one of the most vulnerable commodities to adulteration. Recognising the public health risks involved, the Food Safety and Standards Authority of India (FSSAI) has launched a nationwide enforcement drive targeting adulteration and misbranding in milk and milk products.
The directive, issued under Section 16(5) of the Food Safety and Standards Act, 2006, empowers food safety authorities to take immediate action wherever risks to public health are identified. According to FSSAI, intelligence inputs point to the involvement of illegal and unlicensed operators manufacturing and selling adulterated and analogue dairy products, often outside the regulated supply chain.
State food safety departments have been instructed to intensify inspections, draw samples of milk, paneer and khoya, and initiate strict enforcement action against violators. While this regulatory push strengthens oversight at the supply level, consumer vigilance remains an equally important line of defence.
Why Milk Adulteration Remains a Persistent Risk
Milk adulteration is rarely visible to the naked eye. Products may appear fresh and normal, but they may contain added water, detergents, starch, synthetic milk solids, or chemical neutralisers. Such practices are typically aimed at increasing volume, improving appearance, or extending shelf life at the cost of nutritional integrity.
Regular consumption of adulterated milk can have cumulative health impacts, including digestive stress, kidney and gut complications, and reduced immunity. These risks are particularly acute for children, pregnant women and the elderly. Processed products such as paneer and khoya are especially susceptible, as inferior or synthetic milk can be masked during manufacturing.
Simple Home-Level Checks for Milk Purity
While laboratory testing remains the most reliable method, certain basic household checks can help consumers identify obvious adulteration and make informed decisions.
Water dilution test
A drop of milk placed on a clean, slanted steel plate or glass surface offers a quick indication. Pure milk flows slowly and leaves a distinct white trail due to its fat and solid content. If the milk runs rapidly without leaving a mark, dilution with water is likely, reducing nutritional value significantly.
Boiling and malai observation
When boiled and allowed to cool naturally, pure milk typically forms a thin layer of malai. Excessive frothing, abnormal boiling behaviour, or little to no malai formation may indicate heavy dilution, detergent presence, or synthetic additives.
Foam or detergent test
Shaking a small quantity of milk in a bottle or glass can reveal detergent adulteration. Pure milk generates minimal foam that settles quickly. Persistent, thick foam suggests the presence of detergents or synthetic agents used to mimic richness and whiteness.
These tests are not definitive but serve as practical indicators that can prompt consumers to exercise caution or report concerns.
The Role of Consumers in a Tighter Regulatory Environment
FSSAI’s current enforcement drive reflects a broader effort to curb informal and non-compliant dairy operations. However, consumer behaviour plays a crucial role in reinforcing these measures. Purchasing milk and milk products from licensed dairies and vendors, checking for valid FSSAI licence numbers, and being wary of unusually low-priced paneer or khoya are essential precautions.
Suspected cases of adulteration can be reported via the Food Safety Connect app or directly to local food safety authorities, creating a feedback loop that supports enforcement agencies.
Building Trust Across the Dairy Value Chain
The renewed regulatory focus underscores a wider challenge for India’s dairy sector: ensuring trust and transparency across an increasingly complex supply chain. While enforcement action targets non-compliant players, long-term improvement will depend on stronger formalisation, quality assurance, and consumer awareness.
Milk is expected to nourish, not compromise health. As regulatory scrutiny intensifies, informed consumers and responsible manufacturers together form the foundation of a safer and more credible dairy ecosystem.
