Protein hydrolysates raw materials used with pharmacological, nutritional, medical and biological, cosmetic, technical and other purposes. The hydrolysis is preferably carried out enzymatically using enzymes of animal and vegetable origin, as well as microbial proteases. Preparation of milk protein hydrolysates, for the comprehensive use of exo- and endopeptidases, which reduces the duration of proteolysis. Use as a microbial aminopeptidase exopeptidase accompanied by increased levels of amino acids, so necessary for the growth and development of bacteria. Of particular importance is the proteolytic activity and the lactic acid bacteria of different groups, which depends on various factors. The dependence of active and titratable acidity of culture media on the length of cultivating lactic acid bacteria strains Lactobacillus casei ssp rhamnosus, Lactobacillus helveticus, Streptococcus salivarius ssp. thermophilus. Hydrolysates used for the manufacture of sterile skim milk; exopeptidase and subsistence culture strains of lactic acid bacteria. According to experimental data, representatives of the group of mesophilic lactobacilli (Lactobacillus casei ssp rhamnosus) together with enzymes having exopeptidase activity are recommended for obtaining protein hydrolysates.