Method for preparing food products from a suspension of milk proteins with texturization

摘要: The method for preparing food products from a hydrous paste comprises the preparation of suspension on basis milk proteins followed by texturization: A homogenous mixture prepared an aqueous casein is formed, with or without serum proteins, at least another ingredient selected group conprising glucides, lipids and other than proteins. content about 10% to 45%, water 35% 85% dry material equal 15%. In one state process including suspension, texturization post-texturization, thermal treatment applied temperature between 50° C. 150° time up 3 hours, optionally in presence added divalent ions.