#$%^&*AU2014203013A120150122.pdf#####Abstract A method for the manufacture of a cream cheese, the method comprising: mixing cream cheese curds with milk protein and one or more stabilisers selected 5 from gums and gelatine, and cooking and/or homogenising the mixture to form a cream cheese, wherein the cream cheese has a solids content of from 48 to 53wt% and a protein content of from 12 to 18wt%. 5450469_1 (GHMatters) P97221.AU 3/06/14