The effect of fortification of yoghurt with sodiumcalcium caseinate (SCC) and whey protein concentrate (WPC) on some properties of set-type yoghurt were investigated. The addition of WPC enhanced the viability of Lactobacillus delbrueckii subsp. bulgaricus more than SCC. The highest firmness values were obtained from SCC-fortified yoghurts, whereas yoghurts fortified with WPC had the highest water-holding capacity during storage. The yoghurts fortified with 4% w/w SCC or 4% w/w WPC had the highest viscosity. Yoghurts fortified with 2% w/w SMP, SCC or WPC showed similar taste and overall acceptability scores; however, samples containing 4% w/w SCC or 4% w/w WPC had the lowest scores.