Disclosed is to a process for manufacturing a cheese product whose fat content is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese product of 60 to 75% by weight of the total weight of the cheese product. Also disclosed is a cheese product having a moisture of the fat-reduced cheese product of 60 to 75% of the total weight of the cheese product and including at least one protein material in an amount sufficient for the protein content to represent 10 to 35%, the material protein including at least one protein material of dairy origin, at most 5% of fat and supplemental water up to 100%.

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.

This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield.