Abstract: The caseins, a group of unique milk- specific acid- insoluble phosphoproteins, represent approximate eighty percent of the total protein in the milk of cattle. In milk, the caseins are incorporated mainly with colloidal calcium phosphate, rather than monomer molecule.In essence, the coagulation of acidification, rennet and even the stability changes of milk, are all due to the alteration of casein micelles. Therefore, a review was made of the physicochemical properties of casein micelles. Firstly, the structural and physicochemical properties of individual caseins were sketched out. Secondly, some important characteristic parameters of casein micelles were given, including the relative percentage of the caseins and minerals, the hydrodynamic diameters, voluminosity, density, hydration.In the end, various models of the assembly and structure of the casein micelle were critically reviewed. The subunit and Holt models were revealed to be products of muddled thinking and subject to rigid constraints and restrictions, or in the case of the Holt model guilty of serious omission.Both were shown to be particular cases of the dual-binding model when these restrictions were lifted and the omissions made good.This might be helpful for the processing of casein micelle-based products.