Not only is the cow's milk rich in nutrients, but also has a high rate of digestion and absorption. It is a favorite nutrient for people. In order to ensure the quality of milk, it is especially important to test its quality. Normal milk has the highest milk protein and milk fat content and is usually tested as two important indicators. In addition, lactose content, somatic cell count, and total bacterial count are also important indicators for measuring high-quality milk, but relatively few tests for vitamins and minerals. When the quality of milk is tested, the sensory test method should be used for preliminary judgment. If the test results show that the quality of milk has deteriorated and the sensory quality has decreased significantly, it can be considered that the milk has lost its edible value. If the sensory test is normal, it is necessary to use physical and chemical or microbiological detection means to make the next judgment. Therefore, this paper mainly starts from three indicators: sensory, physicochemical and microbial. A review of the quality testing methods for milk is provided to provide some ideas for food regulatory authorities or food companies.