A new innovative processing technology for high quality proteins I. Kamal & K. Allaf Laboratory Studying Transfer Phenomena and Instantaneity: Agro-industry and Building LEPTIAB. University of La Rochelle, France. Abstract Significant amount of work is published on milk proteins: production, characteristics, properties and applications. To the best of our knowledge, the utilization of short- time high- temperature process for modifying the proteins isolated from skimmed milk or that recovered from dairy wastes have paid little attention. The present work deals with the application of the innovative DIC technology in protein production from skimmed milk and that recovered from the renewable wastes of dairy and cheese processing. New approaches for an expanded reutilization scheme are seldom which include the role of DIC as short- time and high- temperature pre-treatment step in texturing, decontamination, and improving the dissolution kinetics of proteins namely casein and whey protein as sources for protein-base edible coatings. The objective of this work is to apply the DIC process in proteins modification by following a sequential strategy of experimental designs in order to, initially, identify the most important variables and, subsequently, optimize the conditions of the process which would result high quality proteins, identifications of the proteins in term of texture, density, porosity, particle size and particle size distribution. The chemical modification via cross-linking and formulation the proteins to edible coating solutions will also be carried out. The free standing films properties will be investigated and the resulted solutions are capable to be applied to different foods as protective coatings for food preservation. Key words: Milk proteins, casein, whey protein, protein isolation, DIC, protein-base edible coatings. 1.Introduction: Background Animal milk is first known to have been used as human food at the beginning of animal domestication. Milk is an emulsion or colloid of butterfat globules within a water-based fluid. Each fat globule is surrounded by a membrane consisting of phospholipids and proteins; these emulsifiers keep the individual globules from joining together into noticeable grains of butterfat and also protect the globules from the fat-digesting activity of enzymes found in the fluid portion of the milk. Milk is mainly composed of Lactose (sugar), Whey (protein) and Casein (protein) as shown in figure 1.