The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and heated under low shear to produce a dairy product, preferably a cheese or cheese-like product having a protein to water ratio of between 0.6 and 3.0.

 
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< Aerated confections and methods for preparing the same

< Low protein cream cheese

> Process for the preparation of an emulsion

> Coffee compositions with enhanced flavor characteristics and method of making

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