The purpose of this research was to determine the inhibitory activity of the Angiotensin-converting enzyme (ACE) of a goat whey hydrolysate obtained by application of an Aspergillus oryzae protease/peptidase complex (Flavourzyme). Goat cheese whey was hydrolyzed under controlled conditions, considering two variables: whey protein concentration method (ultrafiltration and thermo-coagulation) and inclusion or not of an acid lactic bacteria in the enzymatic treatment. Hydrolysate derived from the combined action of acid lactic bacteria and the protease on the thermo-coagulated whey proteins showed the largest ACE inhibitory activity. It is concluded that this technique might allow using goat whey as a functional ingredient in the prevention of hypertension.CDCH proyecto de grupo PG-11-7132-2008/1