The gel points of whey protein concentrate solutions at different pH and protein concentration was determined. Values obtained by oscillatory rheometry were 0.5-2.5°C lower that corresponding values obtained by rotational rheometry. Moduli crossover point is at lower temperature than the point at which there is increase of viscosity. The gel point depended on protein concentration what probably was caused by interactions between whey proteins. Gelation temperature changed with pH. At different pH protein particles have different net charge and reactivity of thiol groups.