Abstract: Partically hydrolyzed casein and extensively hydrolyzed casein were prepared by compound enzymatic hydrolysis, and the processing performance of casein hydrolysates was measured. The results showed that after enzymatic hydrolysis the Solubility of partically hydrolyzed casein and extensively hydrolyzed casein reached almost to 90% and 100% respectly, significantly higher than that of casein and whey protein. In addition, the oil absorption capacity and foamability of partically hydrolyzed casein were about 3 times and 1.5times respectively compared to whey protein. The foamability and emulsibility of extensively hydrolyzed casein were also significantly above whey protein. Both casein hydrolysates were better than whey protein on the foamability and emulsibility, oil absorption, solubility, etc, to some extent and casein hydrolysates would be widely applied in the food industry substituting for whey protein.