Heat-denatured whey protein solutions are used to make ingredients that gel at low temperatures. This study examines the influence of holding temperature (65 to 90°C), holding time (5 to 30 min), protein concentration (2 to 12 wt%) and pH (3 to 8) on the rheology and appearance of heat-denatured whey protein solutions. The optimum preparation conditions required to produce non-gelled transparent solutions of heat-denatured proteins were established. The rate of cold-gelation after the addition of 200 mM NaCl to the heat-denatured whey protein solutions increased as their initial viscosity increased. It was possible to produce gels with different cold-gelling characteristics by altering the thermal preparation conditions.