The aim of the study was to lower the immunoreactivity of milk whey protein (WPC), α-lactalbumin (α-la) and β-lactoglobulin (β-lg) by means of one-step enzymatic hydrolysis with two different doses of Alcalase (A and 2A) against WPC substrate, Lactozyme and two-step enzymatic hydrolysis (Alcalase with pepsin, Alcalase and papain, and Alcalase and Lactozyme). The highest degree of hydrolysis (DH) was noticed for WPC hydrolysis with 2A. Electrophoresis was used to determine changes in WPC mass proteins obtained after hydrolyses, whereas competitive ELISA to determine their immunoreactivity, and sensory evaluation to estimate the desirability of particular products. The lowest WPC immunoreactivity was obtained after hydrolysis with Alcalase. Analytical sensory evaluation (QDA) and hedonic rating proved that the sensory quality of the hydrolysates was mainly dependent on the bitterness and dairy taste. These negative attributes were partly reduced by using papain and Alcalase. The addition of Lactozyme increased the amount of glucose in hydrolysates eight times, but did not influence their general palatability. The results obtained with the QDA method were confirmed by the Principal Component Analysis (PCA).