Abstract: A perfusion reversed phase High Performance Liquid Chromatography (HPLC) method was carried out for the rapid separation and quantitative determination of immunoglobulins (Igs) from ultrafiltration retentate of sweet whey, using Hypersill column. The elution profile of whey Igs showed the presence of three classes of Igs namely, IgG, IgM and IgA. The highest Igs content was found for IgG, while the lowest was for IgA. Considerable differences were found in the classes and total Igs of different samples of UF retentate of sweet whey.