This research was conducted in order to produce enzymic hydrolyzed casein with reduced allergenicity and suitablity for allergic infant nutrition. A casein solution (2.5%) was prepared and its pH and temperature were adjusted to 7.0 and 40C respectively. Pancreatin, subtilisin, chymotrypsin, papain, trypsin and Aspergilus oryzae protease were added separately to casein solution with similar activities. Degree of hydrolysis (DH) was monitored during reaction time (6h) using pH-stat method. 2 ml of solution was removed from reaction tank and heated to inactivate its enzyme activity. SDS-PAGE was used to monitor casein hydrolysis and peptide generation. In addition, allergenicity was determined using ELISA method. Highest DH value (29.04%) was observed after 6h action of pancreatin and lowest (15.37) was belonged to subtilisin. Though, in initial of reaction, the rate of casein hydrolysis by subtilisin was highest. ELISA showed allergenicity of hydrolyzed casein prepared with subtilisin, trypsin and papain became negative in DH values of 13.13 (60min), 6.38 (20min) and 6.27 (20min) respectively. Trypsin made such hydrolysate with lowest DH. Allergenicity of hydrolyzed casein obtained from action of Aspergilus oryzae protease, pancreatin and chymotrypsin (360min) was 1+.