Cheese milk fat (treated as fat in the native state), whey fat and whey cream fat obtained during the production of some ripening cheeses were compared in the study. No significant correlations were observed between cheese production technology and the quality of whey cream and whey cream fat obtained in the process. Whey cream showed differentiated quality. The range of changes in milk fat was related primarily to raw material quality. The proportions of fatty acids and their groups in the fat of particular types of whey cream and respective cheese milk samples were similar. The concentrations of free fatty acids and their groups in particular types of whey cream were relatively high and differentiated.
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