The quality and overall values of the cheese depend on the type and quality of milk. Milk fat is the most important parameters of quality which determines randman, consistency, rheological characteristics and sensory properties of cheese dough. The studies aimed to determine the significance of milk type for the percentage of milk fat content after cheese making, changes during ripening, as well as the content of mature cheeses for a 45-day ripening period when it comes to Sjenica cheese of industrial production. Studies have shown that the milk fat content in cottage cheeses were for cow milk cheese 21.33% and 23:43% for sheep milk cheese. During ripening, the milk fat content in both kinds of cheese for the whole period of ripening steadily increased. After 45-day period of ripening cow milk cheese had an average content of 25.66%, and sheep milk cheese had 29.36% milk fat. At the end of the ripening period of 45 days average content of milk fat was in cow milk cheese 25.66% and 29.36% in sheep milk cheese. Dynamics of milk fat in dry matter had a different trend. In cow milk cheese was recorded a decrease in the first 30 days and a slight increase in the last 15 days. Sheep milk cheese had a trend of balanced increase for the entire period of ripening. The content of milk fat in dry matter (MF in DM) in mature kinds of cheese in average was 51.07% in cow milk cheese and 52.72% in sheep milk cheese. These results showed that the cheese had a high content of fat in dry matter and belong to the group of full-fat kind of cheese.