The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 5-30 micrometer as measured by laser diffraction. The process for preparing a cream comprising the steps of: a) providing a liquid cream at a temperature below 25øC, said cream comprising caseins and whey proteins in the ratio of 90:10 to 60:40； b) adjusting the pH of the cream provided in step a) in the range of 5.7 to 6.4； c) subjecting the cream obtained in step b) to a heat sterilization treatment at a temperature above 100øC； d) cooling the cream obtained in step c) below 70ø C. Food compositions are also claimed.
