Casein and whey proteins are major proteins derived from milk, with casein comprising about 80% of milk proteins and whey making up the remaining 20%. Casein is a phosphoprotein family including alpha-, beta-, and kappa-casein, forming micelles that provide stability to milk and are known for their slow digestion rate, making them ideal for sustained amino acid release in nutrition. Whey proteins, such as beta-lactoglobulin, alpha-lactalbumin, and immunoglobulins, are globular proteins that are rapidly absorbed and valued for their high biological value, containing all essential amino acids. These proteins play crucial roles in food science as emulsifiers, thickeners, and nutritional supplements in products like cheese, yogurt, protein bars, and infant formulas. Chemically, they are complex polypeptides formed from amino acid chains linked by peptide bonds, with casein having a molecular weight of approximately 19-25 kDa and whey proteins around 14-18 kDa. They contribute to texture, flavor, and nutritional profile in foods, supporting muscle synthesis and immune function. Research from sources like the Journal of Dairy Science highlights their bioactive properties, including antimicrobial and antioxidant effects, making them essential in both human nutrition and industrial applications. Their denaturation occurs at temperatures above 60-70°C, affecting solubility and functionality.