A study was conducted to assess rennet coagulation properties and nitrogen distribution as incorporating whey proteins into milk. Whey proteins were retained either by applying high heat treatment at 95°C for 5 min at pH 6.6 or by a direct addition of denaturated whey proteins. Curds were also made by inclusion of unsalted or salted whey in milk, either by mixing whey with skim milk or reconstitution of skim milk powder in whey. Results revealed that, heat treatment of milk increased RCT and decreased curd firmness, syneresis, and nitrogen loss in the whey. Rennet coagulability was improved by CaCl2 addition. Direct addition of denatured whey protein powder had no effect on RCT, but decreased the syneresis, and increased the nitrogen retained in the rennet curd. Whey proteins powder prepared from unsalted whey increased the firmness of the formed curd. All unheated mixes of skim milk with unsalted whey gave a good coagulability. Heat treatment of these mixes increased RCT and all mixes gave a soft curd and failed to form gel with 1:1 mixes. Addition of CaCl2 slightly improved the rennet coagulability. The mixes of skim milk with salted whey exhibited a similar trend. Reconstitution of skim milk (12% w/v) in unsalted whey decreased clotting time than that in salted whey. However, a quite form gel was obtained in both cases, being a slightly firmer in that reconstituted in salted whey. Heat treatment of whey either unsalted or salted before reconstitution of skim milk decreased the syneresis and increased RCT, gel firmness and nitrogen retained in the gel. Increasing the levels of skim milk powder did not affect the rennet coagulability and using 30% level produced a cheese-like curd