At present, casein can be isolated from skim milk by membrane filtration technology, and micellar casein concentrate could be obtained by concentration, sterilization, drying. In this paper, the factors affecting the composition of micellar casein concentrate and its application in cheese production were reviewed. It was found that pH value, temperature and diafiltrant during membrane filtration all affected the composition of micellar casein concentrate, resulting in different concentrations of casein, whey protein, lactose and calcium. It is also possible to standardize raw milk by micellar casein concentrate to produce cheese with the same composition and quality. It is also possible to obtain different raw milk compositions by micellar casein concentrate having different components to produce cheese with desired quality and function. In conclusion, the addition of micellar casein concentrate could affect the composition, texture and flavor of cheese during cheese production, but these problems could be solved by adjusting the process parameters of membrane filtration and cheesemaking. Further research will be still required to find an economic way to preserve micellar casein concentrate and give it extended shelf life, good rennet properties to ensure cheese quality and yield.