科学家开发植物基奶酪 使用豆蛋白 符合真正的奶酪质地 并且更健康。 Scientists develop plant-based cheese using pea protein that matches real cheese's texture and is healthier.

来自Guelph大学和加拿大光源公司的科学家正在开发一种植物基奶酪,模仿真正的奶酪质地,并提供更好的健康福利。 Scientists from the University of Guelph and Canadian Light Source Inc. are developing a plant-based cheese that mimics real cheese's texture and offers better health benefits. 他们的研究重点是豆蛋白质以及椰子油和向日葵油的混合,这创造了一种固态质地并减少了饱和脂肪。 Their research focuses on pea protein and a mix of coconut and sunflower oils, which create a firm texture and reduce saturated fat. 这种替代干酪与传统干酪的熔融、伸展和石油流失相匹配,同时更健康、更可持续。 This alternative cheese matches the melt, stretch, and oil loss of traditional cheese while being healthier and more sustainable.