Background and Objective: Jameed is a dried fermented milk product, usually formed as dried round balls. It is made up of sheep buttermilk. The aim of this research was to study the possibility of mixing different amounts of whey protein paste (by-product in Ras cheese production)  with  jameed paste  and  investigate  the  effect  of  this  technic  on  the  rheological  properties  of produced jameed. Materials and Methods: Nine treatments of jameed were made from sheep buttermilk, goat and cow skim milk with adding 10, 15 and 20% whey protein paste to jameed curd. Jameed samples were stored at room temperature for 180 days and chemically and microbiologically analysed every month. The obtained results were statistically analyzed using a software package based on analysis of variance (One-factor analysis of variance, ANOVA, with SPSS software). Results:  The obtained results showed that values of wettability for sheep buttermilk jameed were higher than those of jameed made from goat or cow skim milk. Syneresis results had the opposite trend of wettability. Also, sheep buttermilk jameed had higher levels of hardness, cohesiveness, gumminess and chewiness than goat or cow skim milk jameed. Adding whey protein considerably enhanced wettability of jameed but reduced values of hardness, cohesiveness, gumminess and chewiness. The scanning electron micrographs showed that protein matrices of whey protein jameed had rigid plates structure, little aggregates and more spaces scattered in matrix. Conclusion: This study revealed that rheological properties of jameed such as wettability, hardness, cohesiveness, gumminess and chewiness were highly improved by mixing 10 or 15% whey protein paste with jameed curd.