Antioxidant activity of camel and cow milk hydrolysed casein was studied. Camel and cow milk casein were hydrolysed using trypsin enzyme for 0 to 180 min. Total phenol compounds, reducing power, 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity and lipid hydroperoxide were determined as indicators for antioxidative potential of hydrolysed casein. Total phenol compounds; reducing power and DPPH scavenging activity of camel milk casein hydrolysate were significantly (P < 0.05) higher than those of cow milk casein hydrolysate. However, the lipid hydroperoxide formation was significantly (P < 0.05) lower in camel milk casein hydrolysate than in cow milk casein hydrolysate. The study indicated that the camel milk hydrolysate had higher antioxidative potential than cow milk casein hydrolysate. Moreover, the hydrolysis of caseins improved their antioxidant activity in both casein types.