DEVELOPMENT OF G'AND G"ASA FUNCTION OF TIME AT 32C 800 g60 400 60 120 180 Time(s) RHEOLOGICAL PROPERTIES OF WHEY PROTEIN GELS Milk Water 87% Lactose 5% Fat 4% Protein 3.5% Ash 0.5% 1111 0 60 120 180 0 200 400 600 800 G' G" Time (s) G' or G" (dyne/cm^2 ) DEVELOPMENT OF G' AND G" AS A FUNCTION OF TIME AT 32°C RHEOLOGICAL PROPERTIES OF WHEY PROTEIN GELS Milk Water 87% Lactose 5% Fat 4% Protein 3.5% Ash 0.5%