The effects of heat (HT), ultrasound (US) and microwave (MW) pretreatments on the hydrolysis of whey protein concentrate (WPC) by Alcalase, Papain and Trypsin were analysed. Pretreatments were carried out for 10 min at 70ºC for both heat treatment and microwave, for ultrasound at 800 W and samples were jacketed with ice during sonication while control not being subjected to any pretreatments. The effects of heat, ultrasound and microwave pretreatments on the degree of hydrolysis and antigencity of β-lactoglobulin (β- LG) were evaluated.