The objective of the current study was to investigate the impact  of using Transglutaminase at different dosage on some Physico-Chemical, and sensory attributes of obtained low fat kashkaval cheese and to monitor the changes of cheese quality during  the ripening  period. Results revealed that, by adding TGase, low fat cheese yield increased. There is also an increase in moisture, fat based on dry matter, total nitrogen, Salt on moisture content as compared to low fat control cheese. These increments were proportional with TGase level added. While, there is a significant (p≤ 0.05) decrease in acidity %. Data showed that using Transglutaminase increased WSN %, WSN/TN %, FAA and TVFA compared with full and low fat control cheese. The addition of Transglutaminase to low-fat kashkaval cheese highly (P≤ 0.05) improved the flavour, the body & texture, appearance and overall acceptability. A linear relationship was found between the concentration of TGase used and the improvement of cheese sensory attributes. Low fat Kashkaval cheese can be successfully made from milk treated with 0.7 g TGase/L in order to obtain cheese of improved flavour, acceptable texture and good body.