The effect of adding denatured whey proteins (D.W.P.) in the manufacture of Ras cheese was investigated. Denatured whey proteins were prepared by heating whey (90°C/10 min), strained, and the precipitate was pressed. One and two percent of the DWP were added to the cheese milk or cheese curd and the manufacture of Ras cheese was then completed by the traditional method. The cheese was ripened for 120 days and cheese samples were taken and analysed at intervals for cheese yield, acidity, salt, fat and total nitrogen and non protein nitrogen, total volatile fatty acids, and free amino acids contents at the end of repining period. The results indicated that addition of D.W.P. had no effect on composition and improved slightly the sensory properties of Ras cheese.