Cheese-like product, use thereof and method for preparing same

A method for preparing a cooking- and/or frying-stable cheese-like product, which method comprises the steps of:

• a) providing a liquid composition having a dry matter content of at least 34% w/w, a protein content of at least 12% w/w, a content of micellar casein of at least 8% w/w, and wherein the liquid composition has a pH in the range of 4.8-7.0 and a ratio of whey protein to micellar casein of 12:88 to 0:100 w/w,
• b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme, and allowing the liquid composition to coagulate to obtain a coagulated composition,
• c) optionally, cutting the coagulated composition,
• d) subjecting the coagulated composition from step b) or the step c) to heating to obtain a core temperature of the coagulated composition of at least 70 degrees C. to obtain a heat-treated coagulated composition, and
• e) cooling the heat-treated coagulated composition,
• wherein the cooking- and/or frying-stable cheese-like product is the coagulated composition obtained under the step d) or the step e).