The content of bioactive components in dairy products depends mainly on their content in raw milk and on the technological production process. The experiments were performed on the milk collected from dairy sheep receiving concentrated feed without (control group) and with a 12% addition of gold of pleasure (experimental group). Adding Camelina sativa cake to the feed led to an increase in the share of monounsaturated fatty acids (MUFA), including trans MUFA, and polyunsaturated fatty acids in raw milk and in the produced yoghurt, even after 21 days of refrigerated storage. The percentage of conjugated dienes of C_18:2 acid was more than 3 times higher. There was no difference in the processability of the experimental milk and the milk from the sheep in the control group. The increased share of bioactive components in milk did not cause any changes in acidity, consistency or colour (assessed instrumentally), nor in the taste, smell and consistency (assessed sensorially) of the produced yoghurt.