AbstractThe behavior of bovine whey proteins in Reversed‐Phase High Performance Liquid Chromatography (RP‐HPLC) systems has been investigated. The Linear Solvent Strength (LSS) model has been applied to the separation of these proteins studying how their retention time and band broadening change when different gradient parameters are modified. From our results it is deduced that the LSS model describes the behaviour of the whey proteins in RP‐HPLC. Also, it seems that ts(the retention time for non‐retained solutes) depends on the size of these proteins. The good fit observed between experimental data and the equations deduced from the LSS model allows the prediction of a gradient shape that permits a rapid analysis of the above mentioned p