Whey (acid and sweet) is an important byproduct of dairy industry and rich in various nutritious components like lactose, whey protein, lactoalbumin and lactoglobulin etc. Whey proteins in the form of concentrates are mainly used in the food industry due to their wide range of physical, chemical and functional properties like viscosity, water holding capacity, solubility, emulsification, gelation capacity and foaming. There is need to develop an efficient and affordable method of whey separation with minimum losses and membrane separation plays an important role in this regard over conventional methods. In this study three types of membranes like dialysis, ultrafiltration and egg membranes are used and efficient results in terms of composition and yield were found by ultrafiltration after HPLC, Electrophoresis of retentate.