Abstract: Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent, a hydrocolloid which precipitates with metal cations and water at a temperature from 70 to 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. A solution of a metal cation with a valency of at least 2 is subsequently added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

Abstract: Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.