Introduction

Milk has a great nutritional value in a children’s life, it provides vital nutrients such carbs, protein, fats, minerals, vitamins, and essential amino acids, making it a fundamental part of the human dietary regimen therefore one kilogramme of milk has the same nutritional and energy content as 0.5 kg of beef or 8-9 eggs and a kilogramme of milk contains 84-90% water, 2-6% fat, 3-4% protein, 4-5% lactose, and <1% minerals. and supplies around 668 Kcal. Therefore, milk is a very significant raw ingredient for the food companies (Nascimento et al., 2016) There are predicted to be between 8 and 10,000 different types of Milk and dairy products manufactured around the world although its adulteration is a concern in developing nations that have a larger risk due to shortage of surveillance and regulations around the world. Milk adulteration is one of the critical issues in India’s dairy’s sector resulting in substantial financial losses. To prevent financial losses from milk spoiling during transit and sale, unethical measures may be used to keep it fresh briefly (Kartheek et al., 2011) Generally, to enhance the volume of milk, thickening agents are used such as starch, flour, or skimmed milk powder as well as improve the amount of milk generated, water is added. However, the water may contain diseases, heavy metals, and agricultural chemicals like herbicides, fertilisers, and insecticides, depending on where it comes from in the community (reservoirs and water wells close to agricultural locations). Consumption of such water may result in infectious hepatitis, cholera, bacillary dysentery, typhoid, paratyphoid, and amoebiasis. According to [Haftu Kebede et al. (2018)], milk's physical and chemical features indicate its compliance with hygiene requirements. (Azad and Ahmed, 2016) The physical qualities of milk included its specific gravity, viscosity, surface tension, acidity, and ph. These metrics indicated the standard and nutritional quality of milk. Specific gravity, viscosity and surface tension were crucial indicators of the milk adulteration. In addition, adulterated milk may contain other additives such as hydrogen peroxide, cane sugar, formalin, boric acid, caustic soda, benzoic acid, salicylic acid, ammonium sulphate, urea, detergents, and melamine. (Francis et al., 2020) These dangerous chemicals have the potential to result in major health issues. Research on the effects of adulterated milk on children's health is still lacking, despite its widespread usage. The purpose of this study is to look into how children's health is affected by adulterated milk and major health issues that can result from milk adulteration, which makes it a serious threat to children's health (Singh and Gandhi, 2015) Some of the major issues are Inadequate nutrition and diminished growth, Infections and diseases of the stomach, Damage to the kidneys and renal failure, Hypersensitivity and allergic responses, Long-term health effects, including cognitive decline and developmental delays (Shaikh et al., 2013).