The study aimed to investigate the effect of silver AgNPs and zinc nanoparticles ZnNPs loaded on edible gelatin covers at concentrations of 20 and 30%, alone or with the nisin compound at a concentration of 50%, on some chemical properties of Yogurt was kept for 20 days at 5 ± 2°C. Preserving yogurt results showed a significant decrease (p<0.05) in moisture content during the storage period for all treatments., as well as the T7 treatment which silver nanoparticles were added at a concentration of 30% with the compound nisin at a concentration of 50% was the most capable of retaining moisture. As for the pH levels, T4 and T1 At the end of the treatments' storage time, they significantly reduced to be between (3.93 - 4.56). It was also found that the fat percentages continued to rise and reached their highest values in conjunction with the decrease in moisture values and were between (3.37 - 3.76 %) for both the T10 and T1 treatments at the completion of the storage time. As for the values of fatty acids, they did not differ significantly on the first day for all treatments, and they increased significantly as the storage period continuation, with values ranging between (1.42 - 1.94%) for the treatments, T4 and T3. As the humidity values decreased as the storage period continuation, as the storage period came to end, the ash percentage increased and reached its greatest values. The highest ash percentage was for treatment T7, reaching 0.83%, which differed significantly from the comparison treatment not coated with gelatin, T1, at which the ash percentage reached 0.70%.