Whey is a greenish-yellow liquid is a by-product of milk casein coagulation in cheese production. Regardless of the great potential of whey usage, only 70 % of whey is used in the food industry while the rest is released into waterways causing serious loss of resource and significant ecological problems. The aim of this research is to study the potential of sustainable management of whey as the main by-product of the milk industry by producing albumin cheese, skuta. As well as, by determination of chemical composition and pH value of whey, the possibility of whey utilization as a co-substrate of anaerobic fermentation in biogas production will be considered. In the pilot plant of the Department of Dairy Science 7 batches of Škripavac cheese were produced. Whey, generated as a by-product during Škripavac cheese production, was used for making albumin cheese, skuta with the addition of different amounts of citric acid (20, 30, 40, 50, 60, 70, 80 g/100 L whey). The addition of citric acid in whey during skuta production significantly impacted the dry matter content (P<0,01), non-fat solids (P<0,05), milk fat content (P=0,05), protein content (P<0,05), water in non-fat solids (P<0,01) and pH value (P<0,01) of skuta. Increase of water content in non-fat solids in cheese led to the significant (P<0,01) increase in yield of skuta. The highest yield (7,52 kg) was observed after the addition of 70 g of citric acid/100 L whey. The chemical composition and physical characteristics of whey before and after skuta production point to whey being a suitable co-substrate in anaerobic digestion for generating biogas, but with process optimization. Whey left after production of skuta could be used in larger volumes as it doesn´t contain milk fat and has a smaller amount of organic matter in comparison to the whey before skuta production.