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This study aimed to determine viscosity curves prepared from whey protein concentrates (WPCs) by the rapid viscosity analyzer (RVA) and determine the optimal heat treatment time in order to obtain the maximum viscosity solutions at this stage. The WPCs produced from whey samples initially subjected to thermal treatment and microfiltration presented composition compatible with the international standards, with a significant difference (p<0.05) for fat concentration. Viscographic profiles indicated that WPCs produced from microfiltered whey had higher viscosities than those subjected to heat treatment. In addition, 10 min was determined to be the optimal length of time for heat treatment in order to maximise WPCs viscosity. These results indicate that WPC production can be designed for different food applications. Finally, a rapid viscosity analyzer was  demonstrated to be an appropriate tool to study the application of whey proteins in food systems

ESTUDO DA VISCOSIDADE DE SOLUÇÕES PROTEICAS ATRAVÉS DO ANALISADOR RÁPIDO DE VISCOSIDADE (RVA)