The study was undertaken with the objective of developing necessary technology for the manufacture of an infant formula confirming to the compositional standards of who/Fao. For developing infant formula protein was derived from buffalo milk and adjusted to 12% fat from cream groundnut oil and coconut oil in the ratio of 50:40:10 and adjusted to 20.0 percent carbohydrates from buffalo milk as well as additional maltodextrin. Sucrose and adjusted to 62.0% so as to provide 66 Kcal per 100 ml in the reconstituted product intended for infant feeding. The Ca:p and Na:K ratios were adjusted to 2:4 and 1:4. Total ash content of the product was 2.8 percent. Preorystalisation enhanced the reconstitutability of the product. Maltodextrin is recomended to be wet mixed fallowed by dry blending of sucrose to suit the requirements of caloric density and taste of product. Wetting time of the product waslowest with wet mixed maltodextrin and highest when the same.