A method was devised to use transglutaminase enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes (rennet and TG) were used. First, rennet was mixed with milk at 5^ºC for 30 min followed by the TG at 5^ºC and was left for 2 hrs before raising the temperature to 40^ºC for coagulation. In the second method, both enzymes were mixed with milk simultaneously at 5^ºC and the mixture was left for 2 hrs before raising the temperature to 40^ºC. Full fat mozzarella cheese was manufactured using 2 levels (0.02 and 0.05%) of TG according to the above first method. The two levels of enzymes improved Mozzarella cheese firmness, meltability and stretchability as well as the other physical properties. Both TG levels, resulted in softer body and richer flavor particularly at the 0.05% concentration. From the organoleptic and physical structure of Mozzarella cheese, the 0.02% level was recommended.