There is provided a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution comprising ideal whey, (iii) subjecting the whey protein solution to a cavitation treatment sufficient to heat the whey protein solution to a temperature of at least 70 C. to provide a heat-treated whey protein solution, (iv) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (v) subjecting the mixture to a texture-building heat-treatment to form the cream cheese.

The present disclosure provides a method for manufacturing an excellent denatured whey protein having no adverse effect on the characteristics of a product. A method for manufacturing a denatured whey protein comprising processing a whey protein solution by repeating the following steps (1) and (2) 2 times or more continuously: (1) a step for treating the whey protein solution on pressure at 50 MPa or higher and on heating at 85 to 100 C.; and, (2) a step for decompressing to 0.05 to 0.5 MPa after the treating of the aforementioned step (1) and maintaining the temperature within the range of the heating temperature of the aforementioned step (1) 10 C.