Food product with a fibrous texture obtained from whey proteins

摘要

Food product obtained by extrusion baking of a mixture of dairy or cheese origin with a fibrous structure characterized in that the fibers form a network of macroscopic fibers whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibers with diameters in the order of 1 mum to 0.1 mm, with the dry matter of the product at least partially originating from whey.