The interaction between aSl-and K-casein was studied by the fluorescence polarization technique. The entropy and enthalpy changes, AS" and AH", were positive suggesting that the ease or spontaneity of interaction increases with temperature, and that the interaction is probably hydrophobic in nature. The results at 40 and 50" demonstrate a S ince the fractionation of a-casein into fracti0n.s as and K , calcium sensitive and insensitive, respectively (Waugh and von Hippel, 1956), there has been a great interest in the Kcasein fraction because of its unique stabilizing ability toward the other caseins.Studies have been done on the interaction between K -and aI-caseins, which stabilizes a,l-casein against calcium precipitation, and could act as precursor to stable casein micelles Waugh and Noble, 1965).The techniques used and the results obtained were varied regarding the interacting ratio of a r~-to K-casein and the type of interaction, i.e., hydrophilic, hydrophobic, or electrostatic. Waugh and von Hippel (1956) studied the interaction between cyE1-and K-casein and found a variable interaction ratio, but found that the cySl : K ratio was predominantly 4. found that the aSl : K ratio was low and close t o unity. Garnier (1967) found an interaction ratic of 1 mole of aS1-to 3 moles of K-casein. Howeker, in an earlier paper, Garnier et ai. (1964a) reported a n interaction ratio of unity. Parry et al. (1969) found the interaction ratio to be unity, using gel filtration. Kenkare and Hansen (1967) found that the interaction product was of variable composition, and suggested that the interaction between the cyysl-and K-casein was hydrophilic in nature. This is in contrast with the work of Garnier et al. (1964b) who found a positive entropy for the reaction, suggestive of hydrophobic interaction.This postulation seems to be feasible as the interaction was inhibited at 2-6" and spontaneous above 37" .Payens (1 966) suggested that the main interacting force between the caseins, in maintaining the micelle structure, is hydrophobic in nature within the micelle. This concept was based on the amino acid composition of the caseins, the temperature dependence of aggregation of the caseins and the established hydrophobic nature of aggregation of cysland /3-caseins.Hill and Wake (1969) discussed the amphiphilic nature of K-casein and suggested that the cyal-n-casein interaction is significantly hydrophobic in nature.