The utilization of milk protein products as food ingredients is dependent on their physico-chemical and functional properties. Milk protein products are used for food application because of their unique properties that cannot be replaced by other proteins in certain food application. Edible casein and caseinates are long established dairy by-products finding use in many dairy and food products. Sodium caseinate has very good water binding and whipping properties and is announced by FAO and WHO as unrestricted food additive. The two main reasons for using sodium caseinate as an ingredient in foods are its functional properties and nutritive value.