Cheese is one of the fundamental foods in the human diet, thus it is in the interest of every agricultural family which produce cheese to increase its sales. Almost 80% of the expense of cheese production is the price of milk. The yield of cheese is defined as the number of utilized milk for the production of one kg of cheese, or the number of kg of cheese produced from 100 kg of milk. The yield of cheese notably depends on the contents of fat and proteins in the cheesemilk. In cheese production, the contents of fat and proteins in industrial conditions of processing are usually standardized to an optimal ratio of 1:0.9, in order to increase the recovery of the aforementioned ingredients in the cheese. Since the milk used to make cheese in traditional production is not standardized, it is presumed that standardization of cheesemilk in this type of production, the fat and proteins of the milk used to make cheese could be more efficiently recovered and yield percentage could be achieved by doing so. Thus, the goal of this thesis is to determine the influence of the standardization procedure of cheesemilk, to the chemical composition of whey and Škripavac cheese, as well as the yield efficiency. It also wants to determine if the usual procedures of milk standardization in traditional cheese-making can increase the efficiency of recovery of fat and proteins while keeping the chemical composition of the cheese within the average borders mentioned in the literature. By adding skimmed milk powder (SMP) the increased recovery of milk fat and proteins was not determined as had been expected, but the yield of cheese increased significantly (P>0.05). On the other hand, standardization through skimming part of the cream caused an increase in the recovery of milk fat, but the recovery of proteins decreased, which together caused the decrease of yield (P=0.08). The standardization of milk by adding SMP could provide an economic advantage in traditional cheese producing, while standardization through skimming could have a negative effect on the cheese yield, probably due to the mechanical treatment of the milk through separation, which is not usually used in traditional production of cheese.