الفهرس 
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Abstract
The present work was carried out with the objectives of evaluation comparison studies on the effect of chemical modification on the physico-chemical aspects, functional characterization and digestability properties of casein and casein co-precipitate. To achieve this goals it was found necessary to compare the physico-chemical, functional and in vitro. digestability properties of acid casein and co-precipitated casein in either native form and after modification with acetic amhydride (acetylation) or lactose (glycosylation). The results were discussed under the following headings :-
(1) Extent of modification.
(2) Effect of milk protein modification on some physico-chemical and functional properties.
(3) Effect chemical modification of milk proteins on its in vitro digestibility.