Unverified92% confidenceTradeoffTime unknown
低脂处理会明显降低奶香浓郁度和口感厚度，相比全脂牛奶口感偏薄偏寡淡，对口感要求高的人可能不满意
1
Sources
92%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified低脂工艺会削弱奶香浓郁度，口感比全脂特仑苏明显偏薄偏淡，对口感要求高或给老人选奶追求醇厚感的需权衡96% similarUnverified脂肪去得越多口感越寡淡：全脂→低脂→脱脂，风味和顺滑度递减。脱脂奶几乎无奶香，若非严格控脂或高血脂，低脂（1.5%左右）是口感与控脂的更好平衡点87% similarUnverified口感醇厚度与脂肪含量正相关:全脂→低脂→脱脂顺滑度依次下降;若无法接受脱脂奶的寡淡水感,选1.5%低脂是口感和控脂的折中方案85% similarUnverified脂肪是奶香和顺滑口感的主要来源，脱脂奶口感寡淡；很多品牌为改善脱脂奶口感会加入乳矿物盐或增稠剂，看配料表若只有生牛乳则更纯净82% similarUnverified质地偏稀薄流动性强，不是浓稠挂勺型酸奶，追求厚重奶糊口感的消费者可能会觉得不够满足81% similar
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