Dairy product and process

A cheese or cheese-like product comprising:

• a) casein, wherein the casein comprises αs-casein, β-casein, or a combination thereof, and wherein the αs-casein, β-casein, or combination thereof comprises about 0.2 to about 6% by weight of the cheese or cheese like product;
• b) at least about 5% by weight of one or more hydrocolloids, wherein the one or more hydrocolloids comprises one or more starches;
• c) at least about 3% by weight of the one or more starches;
• and
• d) about 0.2 to about 10% by weight total dairy protein, wherein
• i) the αs-casein comprises at least about 55% by weight of the casein in the cheese or cheese-like product, and/or
• ii) the β-casein comprises at least about 40% by weight of the casein in the cheese or cheese-like product.