Milk, a white liquid obtained from mammals like cows, buffaloes, or goats, is widely consumed and used in the production of cheese and yogurt. Rich in calcium, vitamin D, and essential proteins, milk plays a crucial role in bone health, development, and overall body maintenance. This study delves into the quality of milk sourced from three locations—Matta, Bahrain, and Khwaza Khela—by sampling from both commercial establishments and home environments. A detailed analysis of parameters including Fat, Solid Not Fat, Density, Lactose, Salts, Protein, Added Water, Temperature Sample, freeze point, and Conductivity reveals significant variations, particularly in Added Water content. Home milk consistently shows 0.0% added water, while store-bought milk exhibits differences. In Tehsil Matta, shop-bought milk contains 17.77% added water, compared to 05.74% in Tehsil Bahrain and 32.03% in Tehsil Khwaza Khela. These variations, notably in water content, may impact other parameters such as fats. For instance, home milk in Tehsil Matta has a fat content of 10.23%, contrasting with 03.18% in shop-bought milk. Similar disparities are observed in Tehsil Bahrain and Khwaza Khela. This emphasizes the significance of considering the source of milk, urging consumers to be aware of these distinctions when making informed choices about their milk purchases. The study, through a comparative analysis of shop-bought and home-produced milk characteristics, provides valuable insights into potential variations in milk quality, influencing factors in consumer choices, and health considerations.

Key words: Milk, Water and Swat.