This paper introduces the effect of different type of protein concentrates and carrageenan concentration on rheological properties of protein-polysaccharide gels. The rheological properties of gels were examined using the small and large strain techniques. 0.1% carrageenan addition to WPC solutions that are more affluent in non-protein compounds, such as lactose, fat and minerals (WPC35 and WPC65), caused the highest increase of gel hardness values. In the case of WPC 80, the hardest gels were obtained at the highest carrageenan concentration, i.e. 0.3%. The presence of olysaccharides caused a decrease of whey protein gelation temperature as the carrageenan concentration was increased. The application of the small strain technique demonstrated the occurrence of carragenan gelation process while its mixtures (0.3 and 0.5% addition) were cooled. For the samples obtained with the 0.1% carrageenan concentration, the aforementioned phenomenon did not occur.