The purpose of the presented study was to determine the fatty acid composition, health lipid indices content and selected micro and macronutrients in cow, sheep and goat milk and yogurts produced there of. Fatty acid composition was determined by the GC-FID method using a 100-m capillary column with CP Sil 88 phase. Microelements (iron, zinc, copper and manganese) and macroelements (magnesium and calcium) were analysed using flame atomic absorption spectrometry, whereas sodium and potassium were determined by the emission method. Phosphorus was analysed by the colorimetric method. The conducted study demonstrated that sheep, cow and goat milks and yogurts were characterized by different contents of fatty acids, micro- and macroelements. Sheep milk and yogurts could be regarded as richer sources of polyunsaturated fatty acids (PUFA), (4.41 and 4.35 % of total fatty acids, respectively), n-3 fatty acids (1.05 % of total fatty acids). These samples also had lower n6/n3 ratio (1.93 and 1.92, respectively) and the lowest value index of Thrombogenicity (TI) in comparison to the other analyzed milk and yogurt samples. In turn, goat milk and yogurts were characterized by the highest content of short-chain fatty acids (SCFA), (18.07 and 18.17 % of total fatty acids, respectively) the lowest content of saturated fatty acids (SFA), (54.62 and 54.93 %, respectively) and the lowest value index of Atherogenicity (AI) (2.79 and 2.84, respectively). Concentrations of all analyzed microand macroelements were significantly (P<0.05) higher in yogurts than in milk samples used for their production. Goat yogurts contained higher concentrations of copper, iron, and potassium compared to sheep and cow yogurts. In turn, sheep yogurts had more zinc, magnesium, calcium, and phosphorus than the other analyzed yogurt samples.; Svrha ovog rada bila je odrediti sastav masnih kiselina te lipida s povoljnim zdravstvenim učincima kao i odabranih mikro- i makroelemenata u kravljem, ovčjem i kozjem mlijeku i jogurtu. Sastav masnih kiselina određivan je GC-FID metodom pomoću 100-m kapilarne kolone s CP Sil 88 fazom. Makroelementi (željezo, cink, bakar i mangan) i mikroelementi (magnezij i kalcij) određivani su primjenom plamene atomske apsorpcijske spektrometrije, dok su natrij i kalij određivani emisijskom metodom. Udio fosfora određen je kolorimetrijskom metodom. Ovo istraživanje pokazalo je da ovčje, kravlje i kozje mlijeko te jogurti sadrže različite količine masnih kiselina, mikro- i makroelemenata. Ovčje mlijeko i jogurt su se pokazali boljim izvorom višestruko nezasićenih masnih kiselina (PUFA) (4,41 odnosno 4,35 % ukupnih masnih kiselina) i n-3 masnih kiselina (1,05 % ukupnih masnih kiselina). U usporedbi s ostalim uzorcima mlijeka i jogurta, ovi uzorci također su imali manji omjer n6/n3 masnih kiselina (1,93, odnosno 1,92) kao i najniži indeks trombogenosti (TI). S druge strane kozje mlijeko i jogurt sadržavali su najviše koncentracije kratkolančanih masnih kiselina (SCFA), (18,07 odnosno 18,17 % ukupnih masnih kiselina), najniže koncentracije zasićenih masnih kiselina (SFA), (54,62 odnosno 54,93 %, ukupnih masnih kiselina) i najniži indeks aterogenosti (AI) (2,79 odnosno 2,84). Koncentracije svih određivanih mikro- i makroelemenata bile su značajno (P<0,05) više u jogurtu nego u mlijeku. Kozji jogurt sadržavao je više koncentracije bakra, željeza i kalija u odnosu na ovčji i kravlji jogurt. S druge strane, ovčji jogurt je sadržavao više cinka, magnezija, kalcija i fosfora u odnosu na ostale vrste analiziranih jogurta.