The results of present study, it was concluded that lemongrass juice could be successfully utilized for preparation of flavoured milk. Addition of lemongrass juice 37.5 in flavoured milk improved sensory quality and acceptability of the product. The most acceptable quality flavoured milk could prepared by using lemongrass juice at the rate of 7.5 per cent of the buffalo skim milk and it contained total solids, fat, protein, ash, total sugar and titratable acidity as 18.91, 0.52, 3.21, 0.919, 15.15 and 0.168 per cent, respectively.