FIELD: dairy industry. SUBSTANCE: product contains lipids, in which fatty acids are preferably of lactic origin and contain monounsaturated ester-type acids, and multiunsaturated fatty acids from n-3 and n-6 families. Weight ratio of n-3 fatty acids to n-6 fatty acids ranges from 5:1 to 10:1. Lipid fraction contains 30-40% milk fats; 30-40% oil selected from colza oil, canol oil, olive oil, hybrid sunflower and safflower oils with high oleic acid and vegetable oleins level; 1-30% oil selected from sunflower, corn, soya, grape, and safflower oils; and optionally up to 10% oil selected from rice, linseed, wheat germ, or sesame oils. Invention envisages addition to normalized milk of vegetable-origin lipids, possibly in presence of emulsifier to give emulsion. The latter is then warmed, subjected to ultra-high- temperature treatment, homogenized, and cooled. Another embodiment of invention concentration of warmed emulsion by evaporation, homogenization after warming, spray drying of concentrate, and, if necessary, addition of lecithin to give an instant quick-dissolving product. According to the third option, normalized milk is pasteurized, seeded with one or more thermophyl and mesophyl lactic bacteria. Material is then soured until pH below 5 is attained. Vegetable- origin lipid is added either to soured milk or before pasteurization. Before packaging, product can be warmed. Invention allows preparation of product containing mixture of lipids based on combination of milk fats and vegetable oils and composed in such a way as to give optional balance of active substances to prevent unbalanced metabolic stresses. EFFECT: improved organoleptic and healing properties. 13 cl, 1 tbl, 13 ex
