The aim of the work was to overview main issues and aspects of milk adulteration. Milk is certainly belonging to the staple type of food that is broadly worldwide consumed due to its nutritional properties. These nutritional properties are favorable for consumers when they consume milk as drink product or when milk is included to other food products adding additional value to these products. Nutritional properties of milk are expressed as protein content, fat and vitamins contents. Behind milk production and market is high profit that leads to certain adulteration. The importance of finding new methods for milk adulteration can be overviewed by the fact that milk adulteration is not only cheating of consumers, but also milk adulteration very often represents health risk for consumers due to the use of hazardous compounds such as nitrogen rich melamine. At the present time can be stated that there are good enough methods for the detection of milk adulteration, though less time consuming, operating and less expensive methods should be invented in the future.
