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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #190
🧀

Camemberts from pasteurized cow milk

en:camemberts-from-pasteurized-cow-milk ↗
International denominations: Pasteurisierter Camembert | Camembert pastorizzato | Pasztőrözött camembert | Gepasteuriseerde camemberts | Camemberts from pasteurized cow milk | Camemberts au lait pasteurisé de vache | Pastöroitu Camambert | Camembert pasteurizado | Camemberta od pasteriziranog kravljeg mlijeka
Wikidata Q47472053 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913)
Parent cheese hierarchy and families (click to browse):
🧀 Cow camemberts 🧀 Pasteurized cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Camemberts from pasteurized cow milk — USDA SR Legacy #170853)

USDA FoodData Central #170853 ↗
TDM (100% − Water)
60.4 %
FDM (Fat / TDM)
50.9 %
Salt (NaCl)
4.18 g
Water
39.61 g
Energy
366 kcal
Protein
18.13 g
Total lipid (fat)
30.71 g
Ash
6.78 g
Carbohydrate, by difference
4.78 g
Sugars, Total
2.26 g
Lactose
2.15 g
Galactose
0.11 g
Cholesterol
100 mg
Chemosensory science & gastronomy • FlavorGraph / FooDB molecular network

🍷🍯 Gastronomic pairings & shared aroma compounds

Tyrodexia™ Volatilome Reference ↗
Ingredients, beverages, fruits, breads and accompaniments with high aromatic affinity:
✨ White wine ✨ Shallot ✨ Bread ✨ Ham ✨ Cream ✨ Chive ✨ White pepper ✨ Walnut ✨ Leek
Reference biological ecosystem • 1,479 certified relations

Living organisms associated with this matrix and its technological family

Dairy mammals, lactic starters, ripening bacteria, noble molds, yeasts, cellar mites, spruce boards and bacteriophages linked by exact relational mapping to this cheese specialty.

🐄 Dairy mammals & milking breeds (1 associated with this matrix)
Milking species, North American, Québec and European/PDO dairy breeds (A1/A2 & κ-caseins)
Browse full directory →
🦠 Bacteria, lactic & ripening starters (2 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Benign raw-milk enterobacterium synthesizing volatile sulfur compounds (DMDS, DMTS) and fruity esters typical of raw-milk Camembert Monograph →
★ Mesophilic lactic acidification of Norman raw milk ladled in 5 passes with 40-minute rests Monograph →
🍄 Yeasts, molds & fungi (3 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Early rind deacidification preventing toad-skin defect and production of sulfur compounds (S-methyl thioesters) with cabbage and garlic notes Monograph →
★ Rapid fermentation of residual surface lactose and synthesis of fruity ethyl acetate in early drying room Monograph →
★ Fluffy white surface felt, lactate consumption creating a pH gradient and centripetal proteolysis rendering the paste supple and ivory Monograph →
🧬 Bacteriophages & dairy virome (16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Hafnia alvei) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lactococcus lactis) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (13)
01 Synonyms and historical names (NCBI)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bos taurus ≡ Bos bovis • Bos primigenius taurus
Hafnia alvei (#569) NCBI ↗ : Hafnia alvei ≡ Enterobacter aerogenes subsp. hafniae • Enterobacter alvei • Enterobacter hafniae • Hafnia alvei sensu stricto genomosp. 1
Lactococcus lactis (#1358) NCBI ↗ : Lactococcus lactis ≡ Lactobacillus xylosus • Streptococcus lactis (Lister 1873) Lohnis 1909 (Approved Lists 1980)
08 Pathogens and bioprotection
Book ↗
Bos taurus (#9913) NCBI ↗ : Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Cantal [en:cantal]
Lactococcus lactis (#1358) NCBI ↗ : Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Taliah [qc:taliah], Picodon [en:picodon], Munsters / Munster [en:munster], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne]
Geotrichum candidum (#1173061) NCBI ↗ : Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles]
13 Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Bos taurus (#9913) NCBI ↗ : Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Mohant [sl:mohant] • Mammals
🧀 Master index of cheese starters and ripening cultures
Book ↗
Hafnia alvei (#569) NCBI ↗ : Camemberts [en:camemberts]
Lactococcus lactis (#1358) NCBI ↗ : Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese]
Geotrichum candidum (#1173061) NCBI ↗ : La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles], Reblochons / Reblochon [en:reblochon]
02 Ecological origins and habitats
Book ↗
Hafnia alvei (#569) NCBI ↗ : France — Normandie
Lactococcus lactis (#1358) NCBI ↗ : Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Bleu d'Élizabeth [qc:bleu-d-elizabeth], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere] • Canada — Centre-du-Quebec ; Canada — Chaudière-Appalaches ; Canada — Estrie ; Canada — Laurentides ; Canada — Sainte-Élizabeth-de-Warwick, Quebec
Geotrichum candidum (#1173061) NCBI ↗ : La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio] • Canada — Estrie ; Canada — Quebec ; France — Alpes-de-Haute-Provence — Hautes-Alpes ; France — Drôme — Gard ; France — Indre
04 Cheese families and technologies
Book ↗
Hafnia alvei (#569) NCBI ↗ : Cow cheeses ; Soft cheeses with bloomy rind
Lactococcus lactis (#1358) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Goat cheeses • Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley [qc:chemin-hatley], Bleu d'Élizabeth [qc:bleu-d-elizabeth]
Geotrichum candidum (#1173061) NCBI ↗ : Cheeses of Quebec and Canada ; French cheeses ; Goat cheeses ; Soft cheese with a natural rind ; Cow cheeses • La Madelaine [qc:la-madelaine], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Goat à ma manière [qc:chevre-a-ma-maniere], Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese]
09 Surface interactomes and syntrophy
Book ↗
Hafnia alvei (#569) NCBI ↗ : Geotrichum candidum (TaxID:1173061), Kluyveromyces lactis (TaxID:28985), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Penicillium camemberti (TaxID:5075)
Lactococcus lactis (#1358) NCBI ↗ : Agrococcus casei (TaxID:343512), Bavariicoccus seileri (TaxID:549685), Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Carnobacterium divergens (TaxID:2748), Carnobacterium maltaromaticum (TaxID:2751), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727)
Geotrichum candidum (#1173061) NCBI ↗ : Bavariicoccus seileri (TaxID:549685), Bifidobacterium crudilactis (TaxID:327277), Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Carnobacterium divergens (TaxID:2748), Carnobacterium maltaromaticum (TaxID:2751), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Hafnia alvei (#569) NCBI ↗ : Camemberts from pasteurized cow milk [en:camemberts-from-pasteurized-cow-milk]
Lactococcus lactis (#1358) NCBI ↗ : Camemberts from pasteurized cow milk [en:camemberts-from-pasteurized-cow-milk]
Geotrichum candidum (#1173061) NCBI ↗ : Camemberts from pasteurized cow milk [en:camemberts-from-pasteurized-cow-milk]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Hafnia alvei (#569) NCBI ↗ : Enterobacter aerogenes subsp. hafniae
Lactococcus lactis (#1358) NCBI ↗ : Fatty acids, total saturated : 14.575 g ; SFA 4:0 : 1.057 g ; SFA 6:0 : 0.463 g ; SFA 8:0 : 0.569 g ; Calcium / Phosphore (Ca/P) : 0.55 ; Calcium : 140.0 mg ; Fer : 1.9 mg ; Magnésium : 16.0 mg • Cantal [en:cantal], Salers / Salers cheese [en:salers-cheese], Taliah [qc:taliah], Picodon [en:picodon], Munsters / Munster [en:munster], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Morbiers / Morbier [en:morbier], Laguiole [en:laguiole]
Geotrichum candidum (#1173061) NCBI ↗ : Fatty acids, total saturated : 14.575 g ; SFA 4:0 : 1.057 g ; SFA 6:0 : 0.463 g ; SFA 8:0 : 0.569 g ; Calcium / Phosphore (Ca/P) : 0.55 ; Calcium : 140.0 mg ; Fer : 1.9 mg ; Magnésium : 16.0 mg • Banon [fr:banon], Picodon [en:picodon], Valençay / Valençay cheese [en:valencay-cheese], Pélardon [fr:pelardon], Taleggio [en:taleggio], Maroilles [en:maroilles], Reblochons / Reblochon [en:reblochon], Rocamadour [en:rocamadour]
03 Paste textures and rheology
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Bleu d'Élizabeth (fromage bleu du Quebec) ; Zacharie Cloutier (fromage de la fromagerie de la Nouvelle-France) ; Goat à ma manière (fromage de chèvre canadien à pâte molle et à croûte fleurie)
Geotrichum candidum (#1173061) NCBI ↗ : Zacharie Cloutier (fromage de la fromagerie de la Nouvelle-France) ; Goat à ma manière (fromage de chèvre canadien à pâte molle et à croûte fleurie) ; Kénogami (fromage du territoire québécois)
Kluyveromyces lactis (#28985) NCBI ↗ : Tryptophan : 0.195 g ; Threonine : 0.691 g ; Isoleucine : 0.766 g ; Leucine : 1.597 g ; Lysine : 1.330 g ; Methionine : 0.494 g
05 Technological markers (pH and gas)
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
Geotrichum candidum (#1173061) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
Kluyveromyces lactis (#28985) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
11 Volatilome and aromatic profiles
Book ↗
Lactococcus lactis (#1358) NCBI ↗ : Fatty acids, total saturated : 14.575 g ; SFA 4:0 : 1.057 g ; SFA 6:0 : 0.463 g ; SFA 8:0 : 0.569 g ; Tryptophan : 0.195 g ; Threonine : 0.691 g ; Isoleucine : 0.766 g
Geotrichum candidum (#1173061) NCBI ↗ : Fatty acids, total saturated : 14.575 g ; SFA 4:0 : 1.057 g ; SFA 6:0 : 0.463 g ; SFA 8:0 : 0.569 g ; Tryptophan : 0.195 g ; Threonine : 0.691 g ; Isoleucine : 0.766 g
Kluyveromyces lactis (#28985) NCBI ↗ : Fatty acids, total saturated : 14.575 g ; SFA 4:0 : 1.057 g ; SFA 6:0 : 0.463 g ; SFA 8:0 : 0.569 g ; Tryptophan : 0.195 g ; Threonine : 0.691 g ; Isoleucine : 0.766 g
07 Bacteriophages and dairy virome
Book ↗
Ceduovirus sp. '56006' (#3403660) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Hafnia phage vB_HalM_SPARTY (#2894718) NCBI ↗ : Hafnia alvei (TaxID:569) • Phages
Lactococcus lactis phage 645 (#270182) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Specialized scientific literature (Querying...)
Éditions Tyrodexia Technologies inc. • Serge Dubuc

The Tyrodexia™ collection

An encyclopedic collection of five complementary volumes covering all cheese sciences: microbiology, thermodynamic engineering, aroma chemistry, cheese pathology and texture physics.

Cheese microbiome Forthcoming release
Le grand dictionnaire du microbiome des fromages

Le grand dictionnaire du microbiome des fromages

[The Grand Dictionary of the Cheese Microbiome] — Major reference in the art of ripening and cheese science

Technological and biochemical mapping of the cheese microbiome at your fingertips. Unique reverse search to identify the exact microbial signature required for a targeted sensory profile.

  • • 116 reference monographic sheets
  • • Official NCBI 2026 taxonomy
  • • 12 multidirectional Index-Experts™
ISBN 978-2-9824979-0-0 Reserve ↗
Engineering and thermodynamics Open for subscription
Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage

Atlas de l'ingénierie fromagère et de la thermodynamique d'affinage

[Atlas of Cheese Engineering and Ripening Thermodynamics] — Complete technical guide for ripening environments

Approaches the cellar as a dynamic macroscopic bioreactor. Mathematical modeling of airflow, thermal balances, hygrometry, osmotic transfers and spruce wood shelf regulation.

  • • Physical, climatic and airflow modeling
  • • 2026 heat and mass transfer parameters
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Volatilome and chemosensory science In production
Le référentiel du volatilome fromager et de la chémo-sensorialité

Le référentiel du volatilome fromager et de la chémo-sensorialité

[The Cheese Volatilome and Chemosensory Reference] — Translating biology into molecular chemistry

Builds the definitive bridge between microbial metabolism and human sensory perception. Exhaustive mapping of aroma compounds (esters, ketones, lactones, sulfur compounds) and molecular pairings.

  • • Volatile organic compounds and metabolic pathways
  • • Olfactory perception thresholds and 2026 GC-MS/O signatures
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗
Pathologies and biocontrol In production
Le manuel clinique des pathologies laitières et fromagères

Le manuel clinique des pathologies laitières et fromagères

[The Clinical Manual of Dairy and Cheese Pathologies] — Interventional medicine for the cheese wheel

Clinical workshop guide for diagnosis, prophylaxis and treatment of dysbiosis. Complete arsenal based on natural biocontrol, competitive exclusion, phage virome and bacteriocins.

  • • Clinical and therapeutic cellar protocols
  • • Differential diagnostics and 2026 natural biocontrol
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ISBN (ISBN forthcoming) Reserve ↗
Rheology and coagulated matrices In production
Guide clinique de la rhéologie fromagère et des matrices coagulées

Guide clinique de la rhéologie fromagère et des matrices coagulées

[Clinical Guide to Cheese Rheology and Coagulated Matrices] — The physics of dairy pastes

The science linking the cheesemaker's vat gesture to the final mouthfeel. Analysis of syneresis, micellar demineralization, stretching, eye formation and tyrosine crystallogenesis.

  • • Mechanical behavior and coagulation kinetics
  • • Micellar mineralization, tribology and 2026 crystallogenesis
  • • Connected to the Tyrodexia™ knowledge graph
ISBN (ISBN forthcoming) Reserve ↗