Milk fat retention in cheese was determined during the production of six various types of cheese, Ementalski, Gouda, Mazurski, Tylżycki, Warmiński and Jeziorański, at different dairy plants (DP-A, ... DP-F), depending on the technological and technical conditions of the production process, taking into account seasonal changes in milk composition. A statistical analysis of the results showed that in all cheese types the levels of milk fat recovery in cheese was not affected by the season. An analysis of particular production processes revealed statistically significant differences (at a confidence level of α=0.05) only in the case of Ementalski cheese produced at DP-B, for which the level of milk fat retention in cheese was higher in the summer than in the winter. In the other cases no statistically significant differences were found. An analysis of milk fat retention in all types of cheese throughout the year and in the summer and winter production cycles indicated that the level of milk fat recovery in cheese was related to cheese type. This suggests that the production technology and technical equipment had stronger effects on milk fat recovery in cheese than the chemical composition of milk. A comparison of the statistical values calculated for Ementalski cheese produced at DP-A and DP-B, and for Tylżycki cheese and Warmiński cheese produced at DP-E, confirmed that the technical equipment used at a cheese dairy had a greater influence on milk fat transfer than the production technology.