PURPOSE: Milk serum protein is mixed with water at a specific ratio and coagulated with heat at a specific temperature to make a food like soybean curd, miscible with food oil.

CONSTITUTION: Milk serum protein, a by-product in the production of cheese, is combined with water 8W15times the amount of the protein, when necessary, together with a defoaming agent such as a silicone oil, and homogenized with a mixer and dearated with a centrifuge. Then, the resultant mixture is put in an appropriate vessel and coagulated in a water bath of over 60°C, then cooled to give the product. When a food oil is added, the amount is made less than 4 times the weight of the milk serum protein and an emulsifier such as sucrose fatty acid ester or lecithin and the mixture is treated in the same manner as above to give the product. The food product has no unpleasant odor of soybean and can include food oil, thus being applied to new types of snacks.