To study the improvement of concentrated milk protein (SFC-400), we have digested it by trypsin treatment, and examined functional properties of products and utilization to meat products of it. Polyacrylamide gel electrophoresis shouwed that high and intermediate molecular weight polypeptides were converted to lower molecular weights by trypsin digestion. The two main broad bands with apparent molecular weights of 14,000 and 12,000 were identified. Those polypeptides of SFC-400 hydrolysate had the hydrophobic characteristics. The hydrolysate of SFC-400 had still aggregation property. The addition of SFC-400 hydrolysate to meat products might regulate the shear force of them. Hydrolysate of SFC-400 proved to be a viable binder alternative for specific emulsion-type meat products by providing textural and sensory attributes.