Unverified80% confidenceDecision RuleTime unknown
脂肪是奶酪风味载体，脱脂后厂商常靠增加钠或添加淀粉/增稠剂补偿口感，选购脱脂奶酪需同时看钠含量（建议≤400mg/100g）和配料表添加剂数量
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80%
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Long-term
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Unverified脂肪含量与风味浓郁度正相关：全脂奶酪口感醇厚但热量高，减脂人群可选低脂马苏里拉或茅屋奶酪(Cottage Cheese，脂肪仅约4%、高蛋白)，但融化拉丝效果会明显变差75% similarUnverified低脂奶酪的脂肪含量应≤每100g含10g脂肪，真正的减脂优选为脱脂/部分脱脂马苏里拉或农家奶酪(cottage cheese)，脂肪≤5g/100g75% similarUnverified虽归类为低脂奶酪，但脂肪含量约28g/100g并不算真正低脂，优势在于用量少即可提味，实际摄入脂肪可控75% similarUnverified脂肪含量与风味浓郁度正相关：全脂奶酪脂肪约30g/100g口感醇厚，减脂款脂肪降到15g以下但普遍偏干硬、融化性差、鲜味流失明显75% similarUnverifiedKiri奶油奶酪脂肪含量约30-33%，质地极细腻绵软，酸度低奶香突出，常用于烘焙和直接食用74% similar
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