The aim of the study was to assess the physicochemical properties, texture, colour and sensoryquality of organic yoghurts with regard to the milk treatm ent (raw milk obtained directly fromorganic farms, partially skimmed and heat-treated in the laboratory vs organic milk purchased inthe shop that was pasteurised in a dairy), product ion season and starter culture. The yoghurts pro-duced on the basis of bulk milk obtained from farms during the spring/summer season proved to beof greater nutritional value and had higher content of bioactive whey proteins, except for b-lac-toglobulin, and lipophilic vitamins than retail milk.