🎛️ Profile Selection 🧀 Master cheesemaker / affineur

Technological parameters (TDM, FDM, MNFS, Ca/P, NaCl), starters (#00), vat, cellar care and clinical vigilance (Index 06).

1 5

⚡ Index-Expert™ #11 — Volatilome and aromatic profiles • Acide gras et précurseur de méthylcétones, lactones et esters 🔎 Proof & Primary source (idx11:mufa-18-1-c)

Lipid Aroma Precursor: MUFA 18:1 c

Acide gras libéré par lipolyse enzymatique dans la pâte (MUFA 18:1 c).

🧀 89 concerned cheese(s) & family(ies) • 🦠 54 linked living taxon(s)

📚 Scientific references & traceability

USDA FoodData Central SR Legacy #173341 • USDA FoodData Central SR Legacy #173414 • USDA FoodData Central SR Legacy #172223 • USDA FoodData Central SR Legacy #173418 • USDA FoodData Central SR Legacy #170853 • USDA FoodData Central SR Legacy #172224 • USDA FoodData Central SR Legacy #171251

🧀 Associated cheeses & dairy matrices (89)

🧀 Auvergne blue cheese from cow's milk

Teneur : 2.5 g / 100 g

🧀 Bresse blue cheese from cow's milk

Teneur : 2.5 g / 100 g

🧀 Camemberts from microfiltered cow milk

Teneur : 2.5 g / 100 g

🧀 Camemberts from pasteurized buffalo milk

Teneur : 2.5 g / 100 g

🧀 Camemberts from pasteurized cow milk

Teneur : 2.5 g / 100 g

🧀 Camemberts from raw buffalo milk

Teneur : 2.5 g / 100 g

🧀 Camemberts from raw cow milk

Teneur : 2.5 g / 100 g

🧀 Camemberts from thermized cow milk

Teneur : 2.5 g / 100 g

🧀 Cheddar cheese-flavored spread

Teneur : 6.59 g / 100 g

🧀 Cheddar cheese sandwich

Teneur : 6.59 g / 100 g

🧀 Cheddar-flavored cheese

Teneur : 6.59 g / 100 g

🧀 Cheese asiago fresh

Teneur : 4.7 g / 100 g

🧀 Cheese food

Teneur : 6.59 g / 100 g

🧀 Cheese food processed

Teneur : 6.59 g / 100 g

🧀 Cheese for manufacturing use

Teneur : 6.59 g / 100 g

🧀 Cheese from ewe's whey

Teneur : 2.5 g / 100 g

🧀 Cheese from goat's milk fresh

Teneur : 2.5 g / 100 g

🧀 Cheese from goat's milk fresh from raw milk

Teneur : 2.5 g / 100 g

🧀 Cheese from goat's milk from pasteurised milk

Teneur : 2.5 g / 100 g

🧀 Cheese made from reconstituted milk

Teneur : 2.5 g / 100 g

🧀 Cheeses for kids

Teneur : 6.59 g / 100 g

🧀 Cheeses from Corsica

Teneur : 2.5 g / 100 g

🧀 Chevrot cheese from goat's milk

Teneur : 2.5 g / 100 g

🧀 Cold-pack cheese food

Teneur : 6.59 g / 100 g

🧀 Cold-pack cheese food with added ingredients

Teneur : 6.59 g / 100 g

🧀 Cold-pack cheese food with pistachio nuts

Teneur : 6.59 g / 100 g

🧀 Cold-pack cheese food with wine

Teneur : 6.59 g / 100 g

🧀 Coleraine cheddar

Teneur : 6.59 g / 100 g

🧀 Cottage cheese with cream dressing

Teneur : 6.94 g / 100 g

🧀 Cream cheese spread

Teneur : 6.94 g / 100 g

🧀 Cream cheese with added ingredients

Teneur : 6.94 g / 100 g

🧀 Crottin cheese from goat's milk

Teneur : 2.5 g / 100 g

🧀 Double cream cheeses

Teneur : 6.94 g / 100 g

🧀 Dry cheese from goat's milk

Teneur : 2.5 g / 100 g

🧀 Feta-type cheese from cow's milk

Teneur : 2.5 g / 100 g

🧀 Feta-type cheese from cow's milk in oil and spices

Teneur : 2.5 g / 100 g

🧀 Fourme d'Ambert cheese from cow's milk

Teneur : 2.5 g / 100 g

🧀 Grated american cheese product

Teneur : 6.36 g / 100 g

🧀 Grated cheeses for fondue

Teneur : 6.59 g / 100 g

🧀 Isle of Mull Cheddar

Teneur : 6.59 g / 100 g

🧀 Longhorn cheddar cheese

Teneur : 6.59 g / 100 g

🧀 Macaroni and cheese mix

Teneur : 2.5 g / 100 g

🧀 Mozzarellas from Gioia del Colle

Teneur : 2.5 g / 100 g

🧀 New zealand cheddar cheese

Teneur : 6.59 g / 100 g

🧀 Orkney Scottish Island Cheddar

Teneur : 6.59 g / 100 g

🧀 Pasteurized process american cheese

Teneur : 6.36 g / 100 g

🧀 Pasteurized process american cheese food

Teneur : 6.36 g / 100 g

🧀 Pasteurized process american cheese spread

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheddar cheese

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese food with fruit or vegetable

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese food with fruits vgetables or meats

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese food with ham

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese spread flavored with grape pits

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese spread with chive and spice

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese spread with fruit or vegetable

Teneur : 6.36 g / 100 g

🧀 Pasteurized process cheese spread with imitation meat

Teneur : 6.36 g / 100 g

🧀 Pasteurized process pimiento cheese spread

Teneur : 6.36 g / 100 g

🧀 Queso blanco

Teneur : 5.1 g / 100 g

🧀 Queso fresco

Teneur : 4.7 g / 100 g

🧀 Raclette from Savoie

Teneur : 2.5 g / 100 g

🧀 Saint-Nectaire cheese from milk collected in an unique farm

Teneur : 2.5 g / 100 g

🧀 Saint-Nectaire from milks collected in many farms

Teneur : 2.5 g / 100 g

🧀 Semi-dry cheese from goat's milk

Teneur : 2.5 g / 100 g

🧀 Semi-hard cheeses from ewe's milk

Teneur : 2.5 g / 100 g

🧀 Septmoncel blue cheese from cow's milk

Teneur : 2.5 g / 100 g

🧀 Soft-ripened cheese double cream around 30% fat

Teneur : 6.94 g / 100 g

🧀 Soft-ripened cheese triple cream around 40% fat

Teneur : 6.94 g / 100 g

🧀 Soft-ripened cheese with bloomy rind from goat's milk

Teneur : 2.5 g / 100 g

🧀 Soft-ripened washed-rind cheese from pasteurised milk

Teneur : 2.5 g / 100 g

🧀 Swiss cheese

Teneur : 6.37 g / 100 g

🧀 Swiss cheese from switzerland

Teneur : 6.37 g / 100 g

🧀 Swiss Gruyères

Teneur : 6.37 g / 100 g

🧀 Swiss Vacherin Mont-d'Or

Teneur : 6.37 g / 100 g

🧀 Telemea from Ibăneşti

Teneur : 2.5 g / 100 g

🧀 Tomme cheese from the French Bauges mountains

Teneur : 2.5 g / 100 g

🧀 Balderson Marble Cheddar

Teneur : 6.59 g / 100 g

🧀 Balderson Medium Cheddar

Teneur : 6.59 g / 100 g

🧀 Balderson Mild Cheddar

Teneur : 6.59 g / 100 g

🧀 Black River Cheese White Cheddar Cheese Curds

Teneur : 6.59 g / 100 g

🧀 Cheddar âgé au Porto 10 ans

Teneur : 6.59 g / 100 g

🧀 Cheddar de l'Île

Teneur : 6.59 g / 100 g

🧀 Cheddar québécois

Teneur : 6.59 g / 100 g

🧀 Double Cream Brie

Teneur : 6.94 g / 100 g

🧀 31% M.F. Cheddar Cheese Curds

Teneur : 6.59 g / 100 g

🧀 Fromage Cheddar fort

Teneur : 6.59 g / 100 g

🧀 Medium Cheddar

Teneur : 6.59 g / 100 g

🧀 Mozza Cheddar Twists

Teneur : 6.59 g / 100 g

🧀 SQUEAK'RS Fresh Firm Natural Cheese Curds

Teneur : 4.7 g / 100 g

🦠 Linked living organisms & NCBI taxa (54)

Leuconostoc mesenteroides #1245

Flore lipolytique et d'affinage

Leuconostoc lactis #1246

Flore lipolytique et d'affinage

Staphylococcus xylosus #1288

Flore lipolytique et d'affinage

Streptococcus suis #1307

Flore lipolytique et d'affinage

Streptococcus thermophilus #1308

Flore lipolytique et d'affinage

Lactococcus lactis #1358

Flore lipolytique et d'affinage

Lactococcus cremoris #1359

Flore lipolytique et d'affinage

Lactobacillus delbrueckii #1584

Flore lipolytique et d'affinage

Lactobacillus helveticus #1587

Flore lipolytique et d'affinage

Lactiplantibacillus plantarum #1590

Flore lipolytique et d'affinage

Lacticaseibacillus paracasei #1597

Flore lipolytique et d'affinage

Corynebacterium variabile #1727

Flore lipolytique et d'affinage

Lacticaseibacillus rhamnosus #47715

Flore lipolytique et d'affinage

Brachybacterium tyrofermentans #47848

Flore lipolytique et d'affinage

Enterococcus durans #53345

Flore lipolytique et d'affinage

Pediococcus parvulus #54062

Flore lipolytique et d'affinage

Arthrobacter rhombi #71253

Flore lipolytique et d'affinage

Streptococcus infantarius #102684

Flore lipolytique et d'affinage

Microbacterium gubbeenense #159896

Flore lipolytique et d'affinage

Enterococcus gilvus #160453

Flore lipolytique et d'affinage

Lentilactobacillus diolivorans #179838

Flore lipolytique et d'affinage

Marinilactibacillus psychrotolerans #191770

Flore lipolytique et d'affinage

Companilactobacillus versmoldensis #194326

Flore lipolytique et d'affinage

Pseudomonas proteolytica #219574

Flore lipolytique et d'affinage

Enterococcus italicus #246144

Flore lipolytique et d'affinage

Staphylococcus equorum #246432

Flore lipolytique et d'affinage

Glutamicibacter bergerei #256702

Flore lipolytique et d'affinage

Brevibacterium aurantiacum #273384

Flore lipolytique et d'affinage

Bifidobacterium crudilactis #327277

Flore lipolytique et d'affinage

Lentilactobacillus parafarraginis #390842

Flore lipolytique et d'affinage

Ligilactobacillus pobuzihii #449659

Flore lipolytique et d'affinage

Lentilactobacillus otakiensis #481720

Flore lipolytique et d'affinage

Bifidobacterium mongoliense #518643

Flore lipolytique et d'affinage

Hafnia paralvei #546367

Flore lipolytique et d'affinage

Pseudolactococcus laudensis #1494461

Flore lipolytique et d'affinage

Acinetobacter albensis #1673609

Flore lipolytique et d'affinage

Lactococcus petauri #1940789

Flore lipolytique et d'affinage

Lactobacillus paragasseri #2107999

Flore lipolytique et d'affinage

Pseudomonas carnis #2487355

Flore lipolytique et d'affinage

Vibrio hibernica #2587465

Flore lipolytique et d'affinage

Halomonas casei #2742613

Flore lipolytique et d'affinage

Pseudolactococcus carnosus #2749961

Flore lipolytique et d'affinage

Chryseobacterium manosquense #2754694

Flore lipolytique et d'affinage

Leuconostoc falkenbergense #2766470

Flore lipolytique et d'affinage

Debaryomyces hansenii #4959

Flore lipolytique et d'affinage

Brachybacterium alimentarium #47845

Flore lipolytique et d'affinage

Corynebacterium casei #160386

Flore lipolytique et d'affinage

Vreelandella alkaliphila #272774

Flore lipolytique et d'affinage

Halomonas citrativorans #2742612

Flore lipolytique et d'affinage

Lactobacillus delbrueckii subsp. lactis #29397

Flore lipolytique et d'affinage

Brevibacterium linens #1703

Flore lipolytique et d'affinage

Picea abies #3329

Flore lipolytique et d'affinage

Staphylococcus equorum subsp. equorum #29383

Flore lipolytique et d'affinage

Acarus siro #66546

Flore lipolytique et d'affinage

🔮 Other concepts & symptoms in the same Index-Expert™ (12)

Lipid Aroma Precursor: Fatty acids, total monounsaturated (217🧀 / 99🦠) Lipid Aroma Precursor: Fatty acids, total saturated (217🧀 / 99🦠) Lipid Aroma Precursor: MUFA 18:1 (217🧀 / 99🦠) Lipid Aroma Precursor: SFA 16:0 (184🧀 / 99🦠) Lipid Aroma Precursor: SFA 14:0 (65🧀 / 70🦠) Lipid Aroma Precursor: SFA 18:0 (60🧀 / 57🦠) Functional Guild: Flore de morge rouge (33🧀 / 23🦠) Lipid Aroma Precursor: Fatty acids, total polyunsaturated (34🧀 / 0🦠) Functional Guild: Flore secondaire affinage (17🧀 / 15🦠) Functional Guild: Ferment propionique ouverture (2🧀 / 3🦠) Functional Guild: Pate persillee bleu (3🧀 / 1🦠) Lipid Aroma Precursor: PUFA 18:2 (2🧀 / 0🦠)