The safety and quality of dairy products have long been a focal point of consumer concern. Alarmingly, the prevalence of dairy product adulteration not only poses a potential threat to consumer health but also severely infringes upon their legitimate rights and interests. In recent years, spectral technologies have emerged as a critical tool for detecting dairy adulteration, garnering widespread attention and application due to their efficiency, rapidity, and non-destructive nature. This comprehensive reviewed delves into the application of spectral technologies in the detection of dairy adulteration, encompassing advanced techniques such as near-infrared spectroscopy, Raman spectroscopy, and atomic fluorescence spectroscopy. It thoroughly examined the fundamental principles, advantages, and limitations of each spectral technique, along with their practical effectiveness in adulteration detection. For example, ultraviolet-visible spectroscopy for detecting melamine and formaldehyde; near-infrared spectroscopy for detecting vanillin and urea; Raman spectroscopy for identifying dicyandiamide and maltodextrin; atomic fluorescence spectroscopy for detecting trace elements and protein types; X-ray fluorescence spectroscopy for analyzing whey and salicylic acid; and hyperspectral imaging for detecting thiourea and starch. By systematically analyzing relevant literature, this paper aims to provide a thorough and valuable reference for quality control and safety inspection in the dairy industry. It is designed to assist professionals in better understanding and utilizing these cutting-edge detection technologies, thereby ensuring that consumers can enjoy safe and high-quality dairy products, ultimately safeguarding their health and rights.