In the production of mozzarella cheese, the milk coagulation is carried out by adding rennet to previously acidified milk. For this reason, the whey obtained after the production of mozzarella has a lower pH value, which can lead to an acidic flavour of albumin cheese. In addition, the flavour of albumin cheese on cooked milk occurs due to the high cooking temperature of the whey (93-95°C), which is often unacceptable to consumers. The addition of spices in the production of cheese is very often used to improve the sensory properties. The aim of this work is to investigate the influence of the addition of basil extract on the composition and sensory properties of albumin cheese. Albumin cheese was produced in three batches from the whey left over from the production of mozzarella-type cheese. The cheeses produced from the same batch were divided into two groups: I) without the addition of basil extract II) with the addition of aqueous basil extract (3g/100g albumin cheese). Albumin cheese with the addition of basil extract had a significantly lower fat content (P˂0.05). The addition of basil extract had a significant effect (P˂0.01) on the colour of the albumin cheese (L*, a*, b*), while the evaluations of the sensory properties of the albumin cheese with basil extract did not differ significantly from the evaluations of the albumin cheese without basil. Quantitative descriptive sensory analysis revealed significantly (P<0.05) lower scores for compactness of shape and acceptability of appearance, smoothness and tenderness of texture during consumption, as well as for flavour and odour of cooked milk for albumin cheese with added basil extract compared to cheese without basil.