Abstract: A novel, highly nutritious, protein-rich, solid food product comprises fermented and autolyzed proteinaceous material, usually meat, fish or other animal tissue, bound into coherent pieces by a gelled or coagulated binder and stabilized against microbiological activity by an acid pH value, preferably below 5.5. The starting material is comminuted, an acid-producing fermentation culture, for example of Lactobacillus species, is added with fermentable carbohydrate, and the mixture incubated until the pH value has fallen to 4 or below. A coagulable or gellable binder, such as gluten or xanthan gum, is then incorporated, preferably also with antimycotic, and the product shaped, for example by extrusion, and cooked.

Abstract: A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to autolysis or proteolysis, and adding the acidic fermented material to a colloidal solution of protein, such as milk or soya milk, whereupon the diposed protein is precipitated and forms a curd that entraps and binds the particles of fermented material. The curd and entrapped material are separated off and compacted into a coherent mass. The product, which is a compacted mass of the precipitated protein with particles of the fermented material distributed through it, can have the consistency of a cheese and may be formed into "cheese" shapes. The flavor of the product is influenced by the nature of the fermented material.