Abstract: The foaming properties of casein glycomacropeptide (GMP) solutions were studied in the presence of different concentrations (0.0-0.1%) of ι- and κ-carrageenans at pH 6, 5 and 3 before and after heat treatment at 80°C 10 min. The foaming properties of these solutions were assessed through their foaming capacity and stability. Addition of carrageenans improved markedly the foam capacity and stability of GMP solution. Heating improved slightly the foaming capacity and stability of solutions at pH 5 and 6. At pH 3, heating decreased significantly the foaming capacity and stability of GMP/carrageenans solutions. GMP solution containing 0.05% ι-carrageenan showed the optimum foam capacity and stability. The obtained results can help in formulating aerated food products containing GMP as a source of proteins.