A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this way, and the use of the assembly are also described.

Provided is a cheese-like food having a protein content of 13 mass % or less, wherein the abundance ratio of fat globules each having a diameter of from 7 m to 19 m is 30% or more, and the abundance ratio of fat globules each having a diameter of 20 m or more thereto is less than 8%, relative to the entirety of fat globules in the cheese-like food.

Provided is a cheese-like food having a protein content of 13 mass % or less, wherein the abundance ratio of fat globules each having a diameter of from 7 m to 19 m is 30% or more, and the abundance ratio of fat globules each having a diameter of 20 m or more thereto is less than 8%, relative to the entirety of fat globules in the cheese-like food.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.

A method for producing a substitute food product, such as a dairy product (such as cheese or yoghurt), a substitute egg product, a meat-replacement product or a seafood replacement product, using an enzyme, such as a lactase. The enzyme may be at least partially denatured or may be present in an amount of 3 g/100 g protein. The substitute food product can also be a substitute meat product or substitute seafood product.