The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a pH of 3 to 5.5. The present invention has been completed with the finding that off-flavor that occurs over time can be prevented by compounding, into a milk-containing food product containing a highly unsaturated fatty acid-containing oil/fat and having a pH of 3 to 5.5, a lauric acid-containing plant fat in such an amount that the amount of the plant fat-derived lauric acid relative to the total of DHA and EPA is within a predetermined range.本發明的課題在於提供一種在含有含高度不飽和脂肪酸的油脂的pH3～5.5的含有乳原料的食品中，經時產生的異味得到改善的食品。本發明者發現：在含有含高度不飽和脂肪酸的油脂的pH3～5.5的含有乳原料的食品中，相對於DHA與EPA的合計量，以源自植物脂的月桂酸的量成為規定的範圍的方式，調配包含月桂酸的植物脂，藉此可抑制經時異味的產生，從而完成了本發明。
