利乐：2024年优化植物基奶酪生产白皮书：利用配料、设备和应用知识改良食品口感（英文版）

The first category of basic cheeses is the “first generation”. Fat and starch are the main raw materials, and while they try to approximate the taste and texture of soft cheeses, they often show poor resemblance to dairy cheese counterparts. They have a very low protein content, as protein content exceeding 3% is usually perceived as bitterness. The cheeses of the second category rely on fermentation and have a much higher protein content, varying between 5-15%. They will still rely on starch