c the milk protein concentrate was then homogenized at 630 130 bar with a lab scale ultra homogenizer at ambient temperature an additional step of blending with curd salt and stabilizers in a conventional mixing equipment was conducted and the material was homogenized at about 350 bar 70 bar at 70 u00b0 c in a conventional homogenizer and finally conveyed into a texture build up reactor as described in ep 1 698 231 a1 the latter equipment comprises a double jacketed tank with stirring devices and with a re circulating loop in this tank the complete cheese mass was heated to about 80 u00b0 c accompanied by stirring for about 30 minutes the dairy product thus obtained had a firmness of 115 g as determined by the stevens method and a mean protein particle size d4 3 of 10 4 u03bcm in another example according to the present invention the milk protein concentrate obtained in example 1 after acidification and subsequent heating was cold homogenized at 630 130 bar and was blended with fresh cheese curd fat salt and stabilizer to give the same composition as in example 1 subsequently the mix was homogenized at 1260 250 bar the final cheese composition comprised 26 5 solids 11 9 fat 8 8 protein and 5 8 other solids the resulting cold stevens value was 100 g and the d4 3 value was 10 8 u03bcm in another example a milk protein concentrate obtained after acidification to a ph value of 4 8 via ultra filtration.