Functional yoghurt was made using different types of whey protein concentrate (WPC). The chemical, physical, microbiological and sensory quality of the produced functional yoghurt were studied. The obtained results reveled that slight differences were observed for acidity, pH, TS, protein, fat and TVFA either for storage periods or between the treatments. Also, the obtained results reveled that T8 (functional yoghurt made with particulated whey protein at pH 5) recorded higher content of TVFA and acetaldehyde followed by T10 (functional yoghurt made with commercial whey protein concentrate powder) either when fresh or during the interval storage periods. The previous results reflected the good properties of physical characteristic of the produced functional yoghurt through increasing the viscosity, WHC and reduce the synersis which affected by the amount of added wpc. On the other hand, the sensory evaluation results indicated that all the produced functional yoghurt were good in their characteristics. The highest scores were recorded after 7 days of storage at 5°C. Also, T9 and T10 which contain 2 and 3% wpc recorded 93.33 and 94.33, respectively.