Abstarct: In this research, the physicochemical and sensory properties of milk enriched with fish oil were evaluated in liposomal, emulsion and hydrocolloid systems. First, fish oil nanocapsules were investigated using three coatings: liposome, hydrocolloid and emulsion. Three types of coated fish oil as described: 1- Liposome coating: preparation of liposome containing fish oil using lecithin, 2- Emulsion coating: production of fish oil emulsion using Tween 80, 3- Hydrocolloid coating: coating of fish oil in the coating. Sodium caseinate was prepared. The ratio of wall to core material (fish oil) was 3:1. The particle size analysis of the coatings showed the highest D50 value for the liposomal coating and the lowest value for the hydrocolloid coating. Also, the span index of liposomal coating was the lowest and hydrocolloid coating was the highest. In the continuation of the research, coated oils were added to milk at a ratio of 750 mg of fish oil in daily consumption (250 ml of milk). Viscosity, peroxide Index, pH, color and sensory properties of enriched milks were compared. Viscosity results for all samples impregnated with embedded fish oil showed Newtonian behavior. The viscosity of enriched milk samples was higher than the control (milk without fish oil). In terms of oxidative activity, in general, samples impregnated with coated fish oil had a slower oxidation process than the control sample (impregnated with uncoated fish oil). The samples that contained the hydrocolloid coating were more stable to oxidation. The pH of the samples was between 6.75 and 5.67 and it had a significant decrease during the storage period and between different milks. Also, the pH changes were slower in the coated samples than the control (Milk with uncoated fish oil). The oiled and control samples (Milk with uncoated fish oil) were in the white area in terms of the L* (brightness) parameter. In terms of parameter b* (yellow-blue), they were in the yellow area and the milk sample containing liposomal coating showed more yellowness than the control due to the higher surface oil. In terms of parameter a* (red-green), the samples were in the green area and no significant difference was observed. According to the evaluators, all the samples, except the milk sample containing liposomal coating, had no differences in terms of color and texture. In terms of taste and smell, a significant difference was observed between the treatments. In general, the desirability of the enriched samples was lower than the control sample (milk without fish oil).