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We substantiated the methods of protein extraction from sheep and cow whey for the production of the cheese "Urda". We established a similar dependence of the effect of the method of protein extraction from both sheep and cow whey on the yield of bulk protein. The largest yield of bulk protein was achieved when using the chloro-calcium method of extraction. Slightly less – when applying the acid-alkaline and acid methods. The lowest yield was observed when employing the thermal technique. The yield of bulk protein from sheep whey is 1.60 times higher than that from the cow whey. The bulk protein, received from sheep whey by the chloro-calcium and acid-alkaline methods, has rather low titrated acidity, which causes unpronounced sour milk taste and smell in the cheese "Urda". The cheese, produced from bulk protein received from sheep whey by the acid method, has extremely high values of acidity (115.5±1.5 °T), excessive sour milk taste and flavor. The indicated results will not enable a long term of its storage. That is why, for the extraction of proteins from sheep whey, we recommend using the thermal method in the technology of the albumin cheese "Urda", similar for protein extraction from cow whey. Thus, we can state that for the production of the albumin cheese "Urda", it is possible to apply the thermal method of protein extraction from the mixtures of sheep and cow whey in the ratio of 1:1 or 3:1

Substantiation of the method of protein extraction from sheep and cow whey for producing the cheese "Urda"