Sažetak The whey was concentrated by means of ultrafiltration. Thus, the transportation of concentrates and the heat energy consumption for the coagulation of the proteins were reduced. Tests have shown that an economic whey concentration ratio was 1/4 to 1/10 of initial volume. The protein amount in relation to the native whey has increased twice, at the 1/4 concentration ratio, and 4-5 times at the 1/10 concentration ratio. The average yield of the albumin cheese was 2.3 % from the native whey, and no essential differences to the coagulation method or the concentration ratio (1/5 or 1/10). Produced albumin cheese can be consumed as a fresh cheese or with other food. Due to the high percentage of proteins and good quality characteristics it is a food of high nutritive value.