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Milk is the most wholesome single food available in nature for health and medicine, which has never been debated. It is rich in nutritive value and important source of food for human. Milk is the most precious liquid food in nature and supplies body building proteins, bone forming minerals, health giving vitamins and energy giving lactose and milk fat. India has highest milk production in the world i.e. 121.8 million tones with per capita availability of 281 gm/day (GOI, 2012). A fermented milk product also known as cultured dairy foods. The cultured dairy products or cultured milk products are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Leuconostoc and Lactococcus fermentation process, which increases the shelf life product as well as add the taste and improves the digestibility of milk. About 9% of the total milk produced in India is converted into fermented milk products (Singh, 2007).

Studies on Process standardization and Quality Evaluation of Flavored Lassi