This document discusses the functional properties of physically, chemically, and enzymatically modified milk proteins. It begins by defining functional properties as those physical and chemical properties that affect a protein's behavior in food systems. Factors like temperature, pH, water, and ions can impact functional properties. Modification is required to broaden a protein's range of functions or improve properties. Physical modifications like thermal treatments, ultrasound, and high pressure processing can impact structure and functional characteristics. Chemical modifications through acylation, phosphorylation, glycosylation, and deamidation can improve solubility, water binding, and emulsification properties. Enzymatic modifications through limited hydrolysis can increase solubility, emulsification, foaming, and gelation abilities while