This work was aimed to study the effect of sodium caseinate, chitosan, glycerol addition on the properties of edible film. Taking sodium caseinate and chitosan as the base materials and glycerol as the plasticizer, an edible cheese packaging film was prepared. The optimal proportions of the membrane components were determined through single-factor and orthogonal experiments using the mechanical properties and water solubility of the films as the indexes. The edible film with good comprehensive performance was obtained with 5% sodium caseinate, 2% chitosan acetate and 2% glycerol. The water solubility of the film was 35.8%, the elongation at break was 75.4%, the tensile strength was 10.58 MPa and the elastic modulus was 13.47 MPa. With increasing sodium caseinate content, the water solubility of the membrane did not change much, the elongation at break first increased and then decreased, the tensile strength and elastic modulus increased; with the increasing chitosan content, the water solubility of the membrane decreased, while the elongation at break, tensile strength and elastic modulus increased; with the increasing glycerol content, the water solubility of the membrane decreased, the elongation at break increased, while the tensile strength and elastic modulus decreased.