Heat stable milk protein product and method for its manufacturing

A meat substitute comprising:

• conventional cheese in crumbled form,
• a native casein concentrate,
• a protein crosslinking enzyme,
• a hydrocolloid,
• optionally fat, and
• optionally lactose,
• wherein the meat substitute contains milk protein and has a milk protein content of about of about 10% to about 55%, a fat content of about 0% to about 20%, a lactose content of about 0% to about 5%, a pH of about 5.2 to about 5.9, and
• wherein the meat substitute is heat stable which does not melt when fried and/or does not scorch onto frying ware when fried, and the meat substitute has a fibrous microstructure containing crosslinked casein proteins having a size of about 100 to 300 kDa.