Dear Mousavi,
Milk not my specific knowledge area but the usual approach to yr question depends on the scope of yr query, eg (a) if information on all common contaminants / specific is required, (b) detection or actual measurement, © yr own situation, eg lab or ??, also has relevance.
If yr want a general answer, probably need a textbook on milk / food analysis, or perhaps an official standard . For example this link refers to the British Standard methodology for answering yr general question.
http://shop.bsigroup...000000000197661
Another, I believe, standard (US) reference is Standard methods for the examination of dairy products (published by APHA).
If you hv a specific contaminant, same comment but a more specific search possible, for example google gives this old ref.for quaternary presence in milk detection
rapid method for quaternary compounds in milk - PIIS0022030251917043.pdf 445.73KB
47 downloads
Unfortunately, I couldn’t find much direct on-line answer to yr question(s) but there are some “milk” people on this forum who can probably give a better answer than me ??
Rgds / Charles.C
PS I also noticed this old item which might interest you -
(Old approx. 1960) WHO monograph residues disinfection, antibiotics in milk.pdf 322.6KB
24 downloads
and also this link -
http://scialert.net/....104.115&org=10