###### Abstract  
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of _cis9 trans_11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with _Bifidobacterium bifidum_. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolem/hypercholesterolem index (H/H), and (n - 6)/(n - 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of _cis-9_, _trans_-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (_p_ < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of _cis-9_, _trans_-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (_p_ < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them. milk and dairy products, including their physical properties and nutritional value (e.g., effects on human health). Different fatty acids, such as short- and medium-chain saturated, branched, mono- and polyunsaturated, _cis_ and _trans_, and conjugated linoleic acid _cis_-9, _trans_-11 C18:2 (CLA) present in ruminant milk fat can potentially have positive or negative influence on consumer health [8; 9]. Short-chain fatty acids (SCFA), including butyric acid (C4:0), are known modulators of gene function and may also play a certain role in cancer prevention. Fatty acids C8:0 and C10:0 may exhibit antiviral activities [10], while branched-chain fatty acids (BCFA) have been shown to elicit anti-cancer effects [11; 12]. In turn, oleic acid (_cis_9 C18:1), the most common MUFA in milk fat, has been demonstrated to increase the activity of low-density lipoprotein receptors and to decrease the cholesterol concentration in serum [13]. _Trans_-vaccenic acid, which is the main _trans_ C18:1 isomer in milk fat, is said to have anti-cancer and anti-atherogenic effects [14]. Research has shown that n-3 PUFAs can be helpful in heart disease prevention as well as improvement of the immune response, whereas linolenic acid (C18:3) is said to exhibit anti-carcinogenic and anti-atherogenic properties [15; 16]. In turn, (n \(-\) 6) PUFAs have been reported to improve sensitivity to insulin and thus reduce the incidence of type 2 diabetes [17]. Finally, the _cis_-9, _trans_-11 C18:2 acid (CLA) has been proven to display multiple health-promoting properties [18; 19; 20; 21; 22]. It is widely accepted that excessive intake of C12:0, C14:0, and C16:0 saturated fatty acids (SFAs), which account for approximately 70% of the total fatty acids in milk fat, are unhealthy [16; 23]. However, the matrix in which these SFAs are contained may elicit positive health outcomes. As proven by recent research, several dairy matrix components, such as calcium, peptides, phosphorus, and the milk fat globule membrane, are able to modify blood lipid responses to SFA intake [24; 25].