In this study, yoghurt was produced by adding 5%, 10% and 15% of whey, except where no whey was added into the control group. To determine the effects of whey on the development of yoghurt starter bacteria, acidity test as well as the lactobacilli and streptococcal bacteria counts were made. The properties of the yoghurt samples were determined by analyzing the total dry solids, fat in dry solids, titration acidity, pH, serum separation, and the texture features. The statistical analyses were performed on the 1st, 7thand 14th days. The total solids, pH, acidity, serum separation exchange in the samples were 13.75-18.18%, 4.12 to 4.36 pH, 31.62-49.87 sh, 5.7-9.82 ml, respectively. Sensory analysis was based on ts 1330.yoghurts with 5% whey were preferred well than yoghurts containing 10%-15 % whey, and took higher scores. The use of whey reduced the firmness and the quantity of dry matter. Because of over-softening and poor taste, the sensory scores of yoghurt, containing 15% of whey, decreased. During storage, the control group had lower serum separation than others. These results indicated that adding 5% of whey in the production of yoghurt can improve the texture and sensory properties of yoghurt.