https://theusajournals.com/index.php/ajahi <p><strong>American Journal Of Agriculture And Horticulture Innovations (<span class="ng-scope"><span class="ng-binding ng-scope">2771-2559</span></span>)</strong></p> <p><strong>Open Access International Journal</strong></p> <p><strong>Last Submission:- 25th of Every Month</strong></p> <p><strong>Frequency: 12 Issues per Year (Monthly)</strong></p> <p> </p> Oscar Publishing Services en-US American Journal Of Agriculture And Horticulture Innovations 2771-2559 https://theusajournals.com/index.php/ajahi/article/view/11573 <p>The development of functional dairy beverages has increasingly focused on incorporating nutrient-dense ingredients capable of improving the nutritional and physiological value of conventional products. Spirulina powder represents a promising functional ingredient because of its protein, essential amino acid, pigment, mineral, and bioactive constituent profile. The present research develops an analytical formulation framework for optimizing value-added flavoured milk containing Spirulina powder, with emphasis on nutritional functionality, physicochemical characteristics, sensory acceptability, and product stability. The proposed methodology integrates controlled Spirulina incorporation with evaluation of pH, titratable acidity, protein content, functional properties, lipid-related nutritional attributes, and sensory quality. Particular attention is given to the concentration-dependent trade-off between enhanced nutritional functionality and consumer acceptability. Existing evidence indicates that Spirulina can contribute nutritionally important amino acids, minerals, and gamma-linolenic acid, while its incorporation into milk-based products can be technically feasible when formulation and processing conditions are appropriately controlled. The analytical framework further recognizes the importance of milk-protein interactions and thermal behavior in determining beverage stability. Rather than reporting fabricated experimental measurements, the Results section presents literature-grounded formulation findings and an optimization interpretation derived exclusively from the supplied references. The study establishes a systematic basis for developing Spirulina-enriched flavoured milk while identifying sensory intensity, processing stability, and concentration optimization as major formulation constraints. The proposed approach can support future experimental validation and development of commercially acceptable functional dairy beverages.</p> Dr. Nadeesha Perera Copyright (c) 2026 Dr. Nadeesha Perera https://creativecommons.org/licenses/by/4.0 2026-09-01 2026-09-01 6 09 1 7