The present study aimed to evaluate the physicochemical parameters of cow milk yogurt containing Panex ginseng extract at different levels (0, 5, 10, and 15%). Effect of storage period on water holding capacity, acidity, texture analysis, pH, inhibition, totally sold and sensory parameters. The physicochemical and texture characteristic of yogurt prepared from cow milk was performed. The titratable acidity and pH, inhibition indices were evaluated during 21 days of refrigerated storage. the pH of yogurt was decreased on the first day of storage from (4.895 ) to (4.695), while the inhibition percentage increased with increasing of P. ginseng extract to cow milk were (48.5±5.1) to (62.1±4.6% ). Although higher acidification was observed in the first day of storage due to P. ginseng extract addition, While moisture (%) and springing as texture increased and viscosity decreased during storage after 21 days. Changes in pH of yogurt samples during storage period were not remarkable at 14 days of storage, Therefore, the addition of P. ginseng extract to cow milk yogurt could be a good option to improve the functionality of this food matrix for dairy companies wishing to enter the functional food market.