Emulsifying properties and in vitro antioxidant and antimicrobial activities of the isolated camel and bovine β-casein (β-CN) were investigated and compared. Antioxidant assay showed that both β-CN had significant reducing power, iron chelating and antiradical activities especially for camel β-CN. Camel β-CN also exhibited strong antifungal activities against Aspergillus tamarii and Aspergillus sclerotiorum. The maximum emulsion activity was achieved by both β-CN samples at pH 7.0 and 9.0 than 5.0, with higher values for the camel β-CN. This behavior was linked to the relative high electronegative charge and interfacial properties of proteins under conditions away from their isoelectric-point as confirmed by the ζ-potential and interfacial tension measurements. Further, the stability of emulsions decreased at pH 5.0 because of the β-CN precipitation and aggregation despite its high surface hydrophobicity. This study concluded that the camel β-CN has antimicrobial, antioxidant, and techno-functional properties in agricultural and food industries.