IJRAP International Journal of Research in Ayurveda and Pharmacy 2277-4343 Moksha Publishing House 10.7897/2277-4343.16259 A REVIEW ON MILK IN AYURVEDA: THE BALANCE OF NUTRITION AND VIRUDDHA AHARA FOR HEALTHY LIVING Ankita Kohli * Chhaju Ram Yadav Bhanu Pratap Singh Ravikumar Hanamanth Harijan 11 -0001 141 145 In Ayurveda, milk and its derivatives are considered rejuvenating foods (Pathya and Rasayana), similar to modern probiotics and prebiotics, believed to enhance life force (Ojas). Milk is praised for its nourishing properties, promoting immunity, and supporting bone health. Ayurveda emphasizes __doublequotosingAgni__doublequotosing (digestive fire), which governs digestion and metabolism. Historically, milk has been regarded as highly nutritious and rich in calcium. In modern times, milk__ampersandsign#39;s nutritional value has been debated, with some criticizing the fat content in whole milk and advocating for skimmed or plant-based alternatives like almond milk. Concerns about modern milk production methods potentially reducing health benefits have also emerged. As Acharya Charaka states, __doublequotosingYou are what you eat__doublequotosing, highlighting the importance of food combinations and preparations in maintaining health. Improper consumption, such as in unsuitable combinations, excessive quantities, or the wrong times, can lead to conditions like Viruddha Ahara (incompatible food combinations). In Ayurveda, dairy products are used not only for nourishment but also for their therapeutic properties. However, the scientific rationale behind these practices and their mechanisms of action remains an area for further research. Milk Viruddha Ahara Agni Dairy products