The objective of this study was to investigate the effect of addition transglutaminase TG: (0, 20, 40 and 60U/kg retentate) on some chemical, rheological and sensorial characteristics of UF-Ras cheese over ripening period (90 days). Results demonstrated that the moisture and protein contents were significantly higher in TG cheeses than in the control cheese. The rate of proteolysis (WSN/TN, NPN/TN%) in UF-Ras cheeses treated by TG was slightly higher than in the control cheese. Concerning rheological properties, results showed significantly higher values of hardness, gumminess and chewiness than in the control cheese. TG addition had no significant effect on springiness, cohesiveness and adhesiveness values. Textural characteristics of TG cheeses were at the same level as in control cheeses at 60 days of ripening and no significant effect of TG amount was observed. Sensory analysis revealed that no effect of TG on the flavour and appearance scores. The total scores of TG and control cheese did not differ significantly at 90 days of ripening. Overall, the main effect of TG was to modify the rheological parameters and to increase the protein content of the experimental UF-Ras cheese.