A process for preparing food products having the character of cheese and products resembling cheese.

摘要

The process comprises preparing a homogeneous, kneadable, water-containing mass with a solubilized milk protein containing little, if any, calcium, and in which at least a portion of the kappa-casein has been converted by the action of a chymosine-like enzyme into a calcium-reactive product, and optionally mixing this mass with other ingredients, including fat and water, and subsequently adding calcium ions to shaped pieces of this mass and converting these pieces into cheese or cheese-like products.