This study was undertaken to investigate the effect of different flavours on the physicochemical properties and acceptability of flavoured milk. Milk was standardized at 3.0% fat, 0.15% constant flavour, 7% constant sugar and 0.075% colour. A higher mean value of fat was found in treatments T₃, T₅ and T₆ (2.88). A higher mean value of total solids was observed in treatments T₅ and T₇ (20.00). A higher mean value of solids not fat was found in treatment T₇ (17.13). However, the acidity of flavoured milk was 0.13% in all treatments. The lowest cost of production was observed in milk prepared from pineapple flavour (T₆, Rs. 15.79/litre). The highest cost of production (Rs. 16.45/litre) was observed in milk prepared from kesar flavour (T₅). At room temperature, the shelf life of flavoured milk was 13 h, whereas in refrigerator temperature, it was 168 h.