This study aimed to determine the utilizing whey resulting from making paneer cheese as a diluent for bovine semen. Semen was collected from 5 Friesian bulls, pooled, divided into three portions, and diluted (1:10) with three extenders; Tris-soybean lecithin (TSL), whey (W0), or whey+5% egg yolk (WEY), then equilibrated (5^oC for 4 h), and frozen (-196^oC). Semen was evaluated for progressive motility (PM), live sperm (LS), acrosome integrity (AI), abnormality (AB) and curled tail (CT) after dilution,equilibration and thawing using Computer Assisted Semen Analyzers (CASA) system. Results revealed that percentages of PM, LS, AI and CT of spermatozoa were higher (P<0.05), and AB percentage was lower (P<0.05) with WEY-extender than in other extenders either post- dilution or post-equilibration. In post-thawing semen evaluated by CASA, WEY-extender improved (P<0.05) percentages of progressive motility, total motility, rapid progress motility, functional sperm, and sperm immotility as compared to other extenders. WEY and W0 extenders increased (P<0.05) Linearity (LIN) compared with TSL extender. Straight line velocity (VSL) and straightness (STR) were higher (P<0.05) with WEY than TSL-extender, while did not differ between WEY and TSL-extender. Percentages of normal morphology form, abnormality in head, neck, and dual deformation, as well as teratozoospermic and sperm deformity indices were lower (P<0.05) in WEY-extender than in other extenders. Conclusion: Sperm freezability in Friesian bull semen can be improved during cryopreservation by using whey+5% egg yolk extender, as a promising extender, in comparing with whey without egg yolk and tris-citrate extenders.