الفهرس 
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Abstract
Buffaloe’s milk caseins were prepared as acid, rennet, and co-precipitated caseins. These milk protein products were used as it is rlnd after modification by acetylation or succinylation for studvinq some physical, and chemical and functional properties. Results indicated that alcohol stability was improved by acetylation and succinylation. Solubility at varying concentrations of Ca Cl2 was improved by acetylation and succinylation. Minimum solubility was shifted to pH 3-4 as a result of acetylation while it was shifted to pH 3 by succinylation.