Anand, C. PremRamasamy, D.Surendraraj, A.Gnanalakkshmi, K.S.TANUVAS2018-04-122018-04-122014-012277-209Xhttp://krishikosh.egranth.ac.in/handle/1/5810043285TNV_IJFAVS_2014_4(1)36-46Flavoured milks in a ready –to-drink form are in a great demand in the domestic and international market and it was thermally processed in retort pouches having three layer configurations. The present study was undertaken to optimize and standardize shelf stable ready-to- drink rose flavoured milk packed in nontransparent and transparent retort pouches and were subjected to thermal processing to a lethality values of fo 3.95 and 3.8 respectively. Shelf life study revealed that the ph values decreased from (6.66 to 6.44 and 6.66 to 6.42), the acidity (0.14–0.18) increases. The specific gravity of the rose flavoured milk (1.035-1.037) showed a slight tendency to increase with increase of viscosity (1.479-1.507 and 1.480- 1.507).retort processed rose flavoured milk had significantly lower l*, a*, b* and chroma values. Product was superior in all sensory attributes which is a normal physico-chemical change but all the flavoured milks were microbiologically safe.enVeterinary ScienceArticle