Milk and dairy products are essential components of the human diet due to their high nutritional value. However, they can also serve as vehicles for various biological, chemical, and physical hazards. The current review discuss multiple hazards in milk. Biological hazards include pathogens such as Salmonella, Listeria, Brucella, and E. coli, which can cause serious illness. Chemical hazards comprise aflatoxin M1, antibiotic residues (contributing to antimicrobial resistance), heavy metals (lead, cadmium, arsenic, etc.), pesticide residues, dioxins, and unauthorized substances like bleaches or preservatives. Other issues include zoonotic diseases, authenticity fraud (e.g., reconstituted milk labeled as fresh), and inaccurate claims on fortified or diet milks. The author emphasizes the need for systematic monitoring, harmonized regulations, and improved testing technologies