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With the rising nutritional requirements of food and the advancement of technology in the food industry, protein modification has become one of the food industry's top concerns. Glycosylation products are safer than other chemical modifications ones and have a significant deal of potential to enhance food's sensory qualities. This article summarizes the progression of casein glycosylation interactions, including covalently bonded and non-covalently linked reactions, and analyses the effect of glycosylation on the functional properties of casein. Glycosylation is a promising and socially significant protein modification strategy that can improve the functional qualities of casein in a number of ways, potentially helping the dairy processing industry and even food innovation research.