A method was devised to use transglutamines enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes were used. Firest Rennet was mixed with milk at 5^oC for 30 min followed by the TG at 5^o C and was left for this before using the temperature to 40^o c for coagulation. The second method both enzymes were mixed with milk simultaneously at 5^oC and the mixture was left for 2 hours before raising the temperature to 40^oC. Full fat mozzarella cheese was manufactured using 2 level of TG according to the above first method. The two levels of enzymes (0.2 g/l , 0.5 g/l). Mozzarella cheese firmness meltability and stretchability as well as the other physical properties both TG levels. Resulted in softer body & richer flower. particularly at the .5 u/l concentration. From the organoleptic & physical starcher of mozzarella. The 0.2 u/l level was recommended