Protein aggregation and precipitation is associated with many debilitating diseases including Alzheimer's, Parkinson's, and light-chain amyloidosis. b-Casein, a member of the casein family, has been demonstrated to exhibit Chaperone-like activity to protect protein form aggregation. Hofmeister salts (lyotropice series) are a class of ions which have an effect on the solubility and also the stability of proteins. In this study, using a range of Hofmeister salts (Na2SO4, NaCl and KSCN) altered the rate of aggregation and precipitation of a- lactalbumin. The rate of aggregation of a-lactalbumin increased in the presence of all the added salts. However, Na2SO4 had the greatest effect on the rate of aggregation of a-lactalbumin. b-Casein effectively prevented the aggregation of a-lactalbumin but not as well as in the presence of the salt. Interestingly, in the presence of Na2SO4, b-casein was the poorer Chaperone toward aggregation of a-lactalbumin compare to in the presence of NaCl and KSCN. Our result showed that all salts had structural effects on the b-casein which affects its Chaperone ability. In summary, structural change and kinetic factors maybe be determinant the poorer Chaperone ability of b-casein in the presence of salts.