The purpose of work was to study the possibility of increasing the information content of differential scanning calorimetry (DSC) data when studying properties of various samples of milk thistle seeds and oils. The possibility of DSC method application for studying milk thistle oils thermophysical properties is shown, and the method for conducting temperature measurements is described in the work. The results of thermal analysis of milk thistle raw materials and oils obtained with cold pressing by the DSC method showed noticeable differences in oils melting profiles. When analyzing samples of milk thistle oils, differing from each other in the variety, place and growing conditions, it can be seen that the melting curves have differences with the general similarity of the profiles. The peaks of the DSC profile curves of oil stored at room temperature for six months are shifted towards higher temperatures compared to the DSC profile of freshly pressed oil, which is explained by oxidative deterioration and leads to an increase in the temperature of triacylglycerols phase transitions. This confirms the assumption that the DSC method can be used as an independent method for quality control of liquid vegetable oils. The selection of phase transitions temperatures of oils and raw materials was carried out with double differentiation. The use of the NETZSCH Peak Separation program according to the general algorithm for calculating the second melting curves derivatives and determining the endothermic peaks area made it possible to increase the information content of thermograms obtained by the DSC method. Thermal analysis showed an increased residual content of unsaturated fats in the meal obtained by cold pressing oil extracting.