Abstract: The present invention is directed to a method for manufacture of an imitation cheese using an acid casein or rennet casein which has been treated to remove stale flavors in accordance with the invention. In the method of the invention for removing stale flavors from acid casein or rennet casein, an initial mixture of dried casein and water is provided. The casein is maintained in suspension in the water for a period of time sufficient to substantially hydrate the casein. While the casein is maintained in suspension, water is removed from the initial mixture. At the same time that water is removed from the mixture, fresh makeup water is added to the mixture at substantially the same level that the water is removed from the mixture. The casein is then recovered from the mixture by a suitable process, such as by centrifugation.