Heat and/or homogenization have been shown to improve bioavailability of p - r: carotene from green leafy vegetables (Castenmiller et al., 1999), carrots, and tomatoes (Van het Hof et al., 2000), as assessed by change in serum p carotene. Plants, fungi and bacteria synthesize carotenoids de novo while animals do not and rather obtain carotenoids from the diet and are enzymatically altered to vitamin A (Miki, 1991). Carotenoids perform a variety of biological functions which include functioning as vitamin A precursors (Matsuno, loc. cit), scavenger, and quencher against free radicals and active singlet oxygen (Miki, loc. cit) , anti-cancer agents (Krinsky, 1989) and immune system enhancers. Carotene supplementation of milk is very simple and easy to incorporate. The supplementation like iodine in salt, vitamin A palmitate in milk are being done in routine practice. Hence, an attempt was made to incorporate the vitamin A in the form of p carotene in flavoured milk.