Micellar solutions comprising isolated non-human beta-
casein and isolated non-human kappa-
casein and substantially free of alpha S-
casein artificial
casein micelles, including methods of making the same, methods of coagulating the same, and compositions comprising the same; a method of preparing a curd composition from kappa-casein (whether phosphorylated, dephosphorylated or non-phosphorylated) with or without beta-casein (whether phosphorylated, dephosphorylated or non-phosphorylated) for use in the manufacture of downstream derivative products, such as cheese having functional characteristics comparable to equivalent products produced from milk; casein and
protein emulsions of non-
animal origin, curd compositions and cheese products and methods of producing the same; and a method of treating non-
micellar casein to form a Parefirata style cheese product, such as a mozzarella style cheese product, comprising treating dephosphorylated casein or caseinate with a transglutaminase, in combination with oil or fat to form an
emulsion useful for forming a cheese product, and treating non-
micellar casein to form a Parefirata style cheese product, such as a mozzarella style cheese product. The cheese products may be processed using an acid-induced or
chymosin-induced coagulation, such as acid-induced or
chymosin-induced coagulation, and using standard cheese
processing steps to produce different styles of cheese products.