The present invention provides a lactic drink having an improved flavor without controlling the components of the lactic drink. Disclosed is a lactic drink which comprises fat components showing at least two peaks in the particle size distribution of fat particles. Also disclosed is a method for producing a lactic drink, a method for improving flavor or a method for improving the dispersion properties of fat particles, each method comprising: (1) a step for microparticulating fat particles contained in raw milk to give a first raw milk which shows a peak in the particle size distribution of fat particles (2) a step for microparticulating fat particles contained in raw milk to give a second raw milk which shows a peak in the particle size distribution of fat particles, said peak being different from the peak of the first raw milk and (3) a step for blending the first raw milk with the second raw milk.
