Preparation and analysis of fruit-flavored milk to evaluate its nutritional value as compared to plain milk Method: Preparing fruit-flavored milk samples using two different fruits orange and strawberry and evaluating milk's quality using several factors to determine if it has a high nutritional value in fruit-flavored milk or plain milk. pH, acidity, specific gravity, TSS, fat, protein, and sensory attributes were investigated. Result: The slices of orange and strawberry were dried at 55, 60, 65, 70, and 75 degrees Celsius with the air velocity held constant at 1.5 meters per second. Concentrations of 1, 1.5, and 2 g of powdered dried orange and strawberry per 100 ml of milk were added to the milk. Under different settings, the fat content was 1.87–2.07%, the protein content was 3.33–3.37%, the acidity was 0.15–0.19%, the total soluble solids (TSS) were 15–16Brix, the specific gravity was 1.05–1.063, and the pH ranged from 5.47–5.50. Further, when drying air temperatures increased, the ascorbic acid concentration in the dried pineapple reduced. Conclusion: An indisputable characteristic for the blending of powder and milk was uncovered by a sensory examination of flavored milk.