Heat stable milk protein product and method for its manufacturing

A process for manufacturing a heat stable milk protein product, wherein the process comprises the steps of:

• a) providing a cheese
• b) providing a native casein concentrate,
• c) providing a hydrocolloid raw material,
• d) providing a protein crosslinking enzyme,
• e) crumbling the cheese,
• f) mixing the crumbled cheese, the hydrocolloid raw material and the native casein concentrate,
• g) subjecting the mixture to a temperature from about 60° C. to about 95° C. for a period of time from about 2 minutes to about 2 hours to form a heat treated mixture,
• h) cooling the heat treated mixture to a temperature from about 5° C. to about 55° C. while mixing,
• i) adding a protein crosslinking enzyme to the mixture to form a product mass,
• j) optionally adding a lactase to the mixture,
• k) optionally adjusting the pH of the product to a range of 5.2 to 5.9,
• l) optionally cutting the formed product mass into desired form, such as a block, a cube, a stripe, a mince, a grain or a slice,
• m) optionally seasoning and/or packing the product mass.