To obtain process cheese-like food having excellent flavor and texture without off-flavor by adding animal oil and fat and/or vegetable oil and fat, a melting salt or an emulsifier to milk protein-highly containing powder derived from a specific method and having a slight lactose content, and heating and melting.

This process cheese-like food is obtained by using milk protein- highly containing powder derived from skimmed milk concentrated in a process containing a ultrafiltration concentration and finally spray drying and having a slight lactose content as a main raw material, adding animal oil and fat and/or vegetable oil and fat, a melting salt (e.g. monophosphate), an emulsifier (preferably hydrogenated lecithin, etc.), and heated and melted. Preferably, the milk protein-highly containing powder contains ≤25% lactose and ≥70% milk protein and is produced without varying more than 1 of pH by using an acid or an alkali. An addition amount of the melting salt is usually 4-18 based on 100 protein in the product as a standard. Preferably, the main component is flavored with a flavor or a seasoning, etc., because a taste component or an aromatic component is insufficient.