Purpose:The current study’s aim is toinvestigate the effect of hydrolyzed whey protein concentrate (WPC) derived from camel’s milk on growth of some fungi inoculated in soft cheese during refrigerated storage.Methodology:The pepsin-trypsin (P-T) camel ́s WPC hydrolysate (20 mg/g) was incorborated in to soft cheese and their effects on the survival of Candida albicans, Asperigillus fumigatusAsperigillus flavusand Asperigillus niger(103-104cfu/g) were examined till cheese deterioration. Findings:The results revealed that P-T hydrolysate had the ability to decrease the viability of C.albicans, A.fumigatusA.flavusand A.nigerin soft cheese.C.albicanswas the most sensitive strain.Unique contribution to theory, practice and policy:Thus,camel ́s WPC hydrolysates can be exploited as.This study was conducted to elaborate antifungals from camel ́s WPC after enzymatic hydrolysis which could serve as a safe alternative of natural antifungal agents in soft cheese