In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with the addition of sea buckthorn puree in different concentrations-1%, 3%, 5%, 7%. Thus, research was done to determine the impact of the addition of sea buckthorn on the quality of yoghurt. The obtained results demonstrate that fat content is decreasing from 4.43 % for the sample with 1% sea buckthorn to 4.21 % for the sample with 7% sea buckthorn, fact caused by the sea buckthorn addition, which replaces the milk quantity. The protein content for all samples meets the requirements of the regulation for dairy products (min. 1.6%), ranging from 3.29% to 2.6%. During fermentation and storage, the acidity values are increasing and this is most noticeable in samples with the highest sea buckthorn content due to the significant intake of acids from sea buckthorn that speed up the acidification. Following the organoleptic examination, it was deduced that the sample with 5% and 7% added sea buckthorn has favorable characteristics for the consumer, but the latter is to be improved because they have values of over 35% serum release.