Abstract: Whey protein concentrate (WPC 80) was modified by partial hydrolysis with Protamex to 5, 10, 15 and 20% degree of hydrolysis (DH). Whey protein concentrate 80 and its hydrolysates were analyzed, compared to FAO/WHO/UNU amino acid requirement pattern based on amino acid requirements of preschool-age child. The enzymatic hydrolysis of WPC 80 leads to numerous alterations in protein functional characteristics, like changes in solubility. The pH-protein solubility profiles of WPC 80 and its hydrolysates were used to determine protein solubility. A modified method of AOAC was used to determine Cysteine, Branched-Chain Amino Acids (BCAA) and Tryptophan at various degree of hydrolysis. Results showed that modified whey protein concentrate by partial hydrolysis degree at 15% were highly solubility and the global amino acids determined in an optimal content that makes them appropriate for food formulations as a source of health benefits amino acids.