The effect of salting and season of the year on the volume of whey expelled during cheese making and whey composition from pure Holstein cow milk were investigated which was carried out in 2 phases. The first phase was carried out during the late dry season (March to April) and the second phase during the early rainy season (May to July). The cows were fed on controlled feeds and were allowed to graze on the paddock. First, 1000 mL of milk at 30 - 33.5°C was poured into the aluminum pot, and 1.5 mL of Calotropis procera extract (juice) was added and mixed with the milk. The mixture was heated to coagulation temperature of 71°C to 74°C. In each case, an identical experiment was set up but with the addition of 8 g sodium chloride salt which was replicated thrice in 2 batches. The salt was evenly sprinkled and thoroughly mixed before the commencement of heating. Time and temperature change were closely monitored and controlled. The mixtures were left undisturbed. The soft cheese made in each case was weighed and recorded as the wet yield. The volume of whey obtained from each set was measured. Samples for fat, lactose, protein, minerals, and nitrogen determinations were taken and pH of the samples was determined immediately. The collected parameters were subjected to a factorial arrangement (2 × 2 × 4) in a completely randomized design. The result obtained from the average volume of whey expelled during cheese making from the unsalted milk was 619.5 mL and 600 mL during the last and early seasons, while 636 mL and 610 mL were expected from salted cheese during the late dry season and early rainy season respectively. When these means were subjected to statistical analysis, there was no significant difference due to season or salting (P > 0.05). Besides, there was no significant difference in whey composition such as whey fat content and whey total solid for seasons and salting, while there was a significant difference in seasonal effect on casein and protein. The result of this study showed that both additions of salt and seasonal does not influence the volume of whey expelled from cheese making and its composition.