Food product with a fibrous texture obtained from whey proteins

Process for the manufacture of products with an aligned fibrous structure obtained by extrusion baking of a mixture of dairy or cheese origin which includes whey proteins, the fibers forming 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 μm to 0.1 mm, said process comprising:

• a) introduction of raw materials containing whey proteins into an extruder with at least one screw;
• b) transfer of raw materials from one end to another end of an extruder barrel, adjusting the screw(s) and temperature within, from the one end to the other end of the barrel, such that raw materials successively undergo a mixing and heating step up to a temperature of about 130° C., followed by a melting step with an increase in temperature of the material to above 130° C., and an increase in pressure to between 0 and 50 bars, such that plasticization of the material takes place;
• and
• c) extrusion at the far end of the barrel of the material obtained after plasticization through a die adapted for texturization, shaping and cooling the material such that an extruded material product with a fibrous structure is obtained.