Bračka skuta albumin cheese is a Croatian traditional whey cheese. It is white coloured cheese with soft and creamy texture, which is produced from sweet ovine whey that remains after removal of the curd during the production of Brač cheese. Skuta albumin cheese has a high nutritional value, which is the result of a rich content of proteins that are easy to digest and have high level of utilization in human body. The process of Bračka skuta albumin cheese production is not standardized which could influence the recovery of milk fat and protein, cheese yield and texture of Bračka skuta. Although heating temperature and pH value have influence on whey protein aggregation, a duration of whey heating is the most variable factor. Therefore, the aim of this study was to examine the impact of whey heating time on the texture of Bračka skuta as well as on the recovery of milk fat and protein and on the cheese yield in the Bračka skuta albumin cheese production. Research was conducted on 16 batches of Bračka skuta albumin cheese which were manufactured at two small-scale dairy farms located on the island of Brač. The heating time of whey in the production was different. Physicochemical analyses of whey and whey cheese included determination of pH-value, total solids, non-fat solids, fat, protein and lactose content. The cheese yield, milk fat and protein recovery were calculated using the formulas, while the cheese texture was determined by a compression test. Based on the research results, it can be concluded that the whey heating time significantly affected physicochemical properties (P<0.05, P<0.01), texture (P<0.01) and cheese yield (P<0.05) of Bračka skuta albumin cheese. The highest milk fat and protein recovery to Bračka skuta albumin cheese was determined for the whey heating time between 28.10 – 41.00 minutes. The highest cheese yield and texture of Bračka skuta were determined for the whey heating time 41.01 – 54.00 minutes. Whey heating longer than a 54.00 minutes negatively affected the above mentioned properties.