Process for incorporating whey proteins into foodstuffs

1. A process for incorporating whey proteins into a foodstuff comprising:

blending a whey protein-stabilized fatty emulsion with a foodstuff base that includes casein to form a foodstuff, wherein the weight ratio of whey protein to casein is 10:90 to 80:20,

wherein the whey protein-stabilized fatty emulsion is prepared by a process comprising acidifying an aqueous solution of one or more whey proteins below their isoelectric pH to a pH in the range of 4.5 to 2.5;

blending and homogenizing the acidified solution of whey proteins with one or more fats to form a whey protein-stabilized fatty emulsion, wherein the whey protein-stabilized emulsion has a fat content in the range of from 3 to 30 percent by weight and a whey protein content in the range of from 5 to 15 percent by weight; and

heat-treating said whey protein-stabilized fatty emulsion at a temperature of more than 80° C.,

wherein the foodstuff is further blended and incubated with a transglutaminase.

2. The process of claim 1 wherein the weight ratio of whey protein to casein in the resulting casein-containing foodstuff is 20:80 to 40:60.

3. The process of claim 1 wherein the foodstuff base is a process cheese formulation.

4. The process of claim 1 wherein the foodstuff base contains meat proteins.

5. The process of claim 4 wherein the weight ratio of whey proteins to meat proteins in the resulting meat protein-containing foodstuff is in the range of from 10:90 to 80:20.

6. The process of claim 5 wherein the weight ratio of whey proteins to meat protein in the resulting meat protein-containing foodstuff is 20:80 to 40:60.

7. The process of claim 3 wherein the resulting meat protein-containing foodstuff includes animal fat.

8. The process of claim 3 wherein the foodstuff base is process meat base.