Unverified78% confidenceTradeoffTime unknown
高钙与低盐存在天然矛盾：再制干酪需用乳化盐（含钠）才能稳定质地并提升钙含量，追求超低钠往往牺牲干酪含量，日常选钠≤200mg/100g兼顾即可
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