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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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Feng Zhang, Yaling Gu, Yuwei Guo, Muhammad Aaqil, Xiaolin Huang, Jingchuan Zheng, Zekun Shi, Yang Tian, Li Zhuang, Cunchao Zhao
Format:	Article
Language:	English
Published:	Elsevier 2025-07-01
Subjects:	Avocado co-fermentation Cream cheese Textural properties Microstructure Flavor characteristics
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525005929