Milk is the commonly consumed health drink of all ages. To meet the increasing demands of milk, the quality of milk produced has to be increased. This can be achieved by adding unwanted substances called adulterants in milk. Generally, urea is added to increase the quantity of milk and to reduce the quality of milk. The majority of people do not know how to judge about good acetic acid, they are perfectly satisfied if it is sour in taste and has the yellow color or the excellent old cider vinegar that is made by our farmers. It is easy to make cheap vinegar, and no doubt hundreds of people daily use a mixture of vitriol, water, in the firm belief that it is real vinegar, because they have purchased a liquid of that name. Therefore, the purpose of this paper is to discuss on the determination of permissible level of alcohol in vinegar, urea in milk by using portable low cost instrument.