Casein proteins, the most abundant proteins in milk, orient themselves into micellar structures with water resistant cores. Micellar structures help the body absorb fat soluble vitamins and other complicated fats. Many studies have looked to use casein proteins for the formation of nanoparticles, which allow for desirable applications in both the food and pharmaceutical industries. Many processing techniques have shown promise in improving the formation of these nanoparticles, but some techniques have not been thoroughly studied together. This research project aims to evaluate a model system with new combinations that include ethanol, heat, salts, and high-pressure homogenization. Future work will look to expand on this optimized procedure for dietary and medicinal applications.