Abstract: Effects of 3%sodium caseinate(SC), 3% milk powder (MP), 3% whey powder (WP), and mixture of 1%SC+1%MP+1%WPC (MIX) on quality characteristics of emulsion type turkey rolls were investigated. Addition of dairy ingredients significantly increased water holding capacity and emulsion stability. Rolls added dairy ingredients had lower cooking losses than control. Adding SC and MIX increased lightness of turkey rolls bu did not affect redness. Rolls with WP and MIX had lower shear force values. Mixture of dairy ingredients gave better sensory scores.