Abstract
The relative viscosity of retentate was affected by its protein content, NaCI added and pH. The relative viscosity of retentate increased with the increase in its protein content (4 to 17.3%) but the relation was non-linear. Addition of 1 % NaCl to retentate increased its relative viscosity, that decreased on standing or addition of higher percentage of NaCI (2 and 3 %). The relative viscosity of retentate gradually decreased with the decrease in pH, followed by reincrease at pH less than 6.00. The pH at which the relative viscosity began to reincrease was dependant on the percentage of added NaCl.
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