In this study, different adhesives manufactured by using various casein powders (micellar casein, αS-, β-and ĸ-casein fractions, sodium caseinate and calcium caseinate) were investigated for their properties and potential application in the food industry. Casein-based adhesives using different sources of caseins were produced and the differences in their adhesive strength were determined. For the isolation of casein fractions, the methods of selective solubility, precipitation and a decanter centrifuge (for separation of precipitated casein and supernatant) were used. Achieved purities of αS-, β-and κ-casein fractions were higher than 25, 91 and 54%, respectively. Results showed that the type of casein raw material used in the production of adhesives had an influence on the adhesive properties and the highest adhesive strength was achieved with the enriched αS-casein fraction and micellar casein.