Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures
This study investigated the impact of avocado co-fermentation on the texture, microstructure, and flavor profile of cream cheese. Avocado puree served as an substrate for R704, yielding a viable cell count of 187.67 × 106 CFU/g after fermentation. All five starter cultures reduced leathery and earth...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525005929 |
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