Viscosity of lactose and whey protein solutions

The viscosity of lactose and whey protein solutions was measured over the r ange of compositions and concentrations that might be encountered within wh ey ultrafiltration and reverse osmosis plants and over the temperature rang e 10 degreesC to 50 degreesC. The data obtained was compared with other lit erature values and correlations were obtained to enable the prediction of t he viscosity of lactose and whey protein solutions. It was found that Einst ein's equation can be used for protein concentrations up to 15% and an empi rical relationship is proposed for higher concentrations. Temperature corre ction parameters have been obtained.