The aim of the research was to identify the mineral content, flavonoid and phenolic content of whey as well as pH level and acidity level of whey, this research also aims to compare these results with whey samples from Hungary. These analyses of Busha whey from Kosovo and whey samples from Hungary were performed by using different methods and equipment in order to achieve all of the analysis. For this to be possible was performed with various instruments such as: ICP-OES (Inductively Coupled Plasma Optical Emission Spectroscopy), Spectrophotometer and pH meter. ICP-OES is used to determine each element content in whey samples, while Spectrophotometer is used for the determination of total phenolic content (TPC) and flavonoid content. pH and acidity level were determined by pH meter and burette respectively.