Introduction: Monitoring milk quality is very crucial to maintain food safety and human health. The identification or detection of milk spoilage holds a prominent role in the improvement of milk preservation methods. Objective: The focus of this work lies on rapid, reliable and cost-effective method of milk spoilage detection for milk quality determination. Methods: Various physio-chemical properties of milk including fat, acidity, pH, ultrasonic velocity, thermal conductivity were performed to identify the major changes associated with spoilage parameter responsible for spoilage. This method emphasized milk spoilage detection using impedance measurement by using chip AD5933. These spoilage parameters were correlated with microbial spoilage of milk. Results: The pH and acidity value of fresh raw milk was 6.68 and 0.17% respectively. These two key parameters to evaluate milk freshness. There was significant difference in ultrasonic velocity from 1504.41 + 0.12m/sec to 1692.24 + 0.16m/sec at 72 hours. An impedance measurement apparatus was set up using chip AD5933 that shows a higher impedance reading when the microbial count was high. There is a prominent correlation between impedance and microbial growth. Therefore, electrical impedance could be considered as an indicator for the determination of milk quality. Conclusion: This study demonstrated a rapid, cost-effective measurement technique to determine spoilage of milk using an apparatus set up for Impedance measurement.