Ksheerapaka Kalpana a liquid dosage form plays an important role in Ayurvedic therapeutics, due to its nutritive and curative values. It is found both in Brihatrayi and Laghutrayi, but specially the method of preparation and ratio of the ingredient are elaborately described in Laghutrayi. The dosage form is mainly prescribed for the management of diseases caused due to Agnimandya like Jwara, Raktapitta and Gulma etc. There are more than fifty formulations described in the classics of ksheer paka which are prepared from different herbs. Milk is the main ingredient and used as a media for the formulation. A lot of variety of milk is utilized in classics but amongst them cow’s and goat’s milk are the most common. Milk is a colloidal suspension of casein micelles, globular proteins and lipoprotein particles. During the pharmaceutical procedures, the stability of casein micelle and solubility depends upon some of the physico-chemical factors like temperature, pH, salt content, hydrophobic interaction etc, and are ultimately responsible for their therapeutic efficacy of the products.

Key Words: Ayurvedic formulations, Ksheera paka, milk