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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #412
🧀

Industrial

en:industrial-cheese ↗
International denominations: Industrial cheese | Fromages industriels | teollinen juusto | Industrijski sir | Queso industrial | Industrieller Käse | Fabriekskazen | Formaggio industriale | Queijo industrial
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Industrial — USDA SR Legacy #170845)

USDA FoodData Central #170845 ↗
TDM (100% − H2O)
50.0 %
FDM (Lipid / TDM)
44.3 %
NaCl (NaCl)
1.22 g
Water
50.01 g
Energy
299 kcal
Protein
22.17 g
Total lipid (fat)
22.14 g
Ash
3.28 g
Carbohydrate, by difference
2.40 g
Sugars, Total
0.00 g
Lactose
0.00 g
Galactose
0.00 g
Cholesterol
79 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:
✨ Honey ✨ Cinnamon ✨ Salt ✨ Flour ✨ Ham ✨ White pepper ✨ Walnut ✨ Meat
Reference biological ecosystem • Technological family

Living organisms associated with this matrix and its technological family

Dairy mammals, lactic and ripening starters, yeasts, molds, cellar woods, alpine plants and bacteriophages officially linked in SQLite to this technological family.

🐄 Dairy mammals (1 associated with this matrix)
Cow, zebu, buffalo, goat, sheep, yak, camel, mare, donkey, reindeer, moose
Browse full directory →
🦠 Bacteria, lactic & ripening starters (85 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ NCBI PubMed Citations Monograph →
★ Europe PMC / PubMed (PMID:32168815) Monograph →
★ Europe PMC / PubMed (PMID:42214519) Monograph →
★ Europe PMC / PubMed (PMID:36677415) Monograph →
★ Europe PMC / PubMed (PMID:41580581) Monograph →
★ Europe PMC / PubMed (PMID:41580581) Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ Europe PMC / PubMed (PMID:34641185) Monograph →
★ Europe PMC / PubMed (PMID:39895474) Monograph →
★ Europe PMC / PubMed (PMID:41851122) Monograph →
🍄 Yeasts, molds & fungi (31 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Europe PMC / PubMed (PMID:38107881) Monograph →
★ Europe PMC / PubMed (PMID:32168815) Monograph →
★ Europe PMC / PubMed Monograph →
★ Europe PMC / PubMed (PMID:40361535) Monograph →
★ NCBI PubMed Citations Monograph →
★ Europe PMC / PubMed (PMID:41011298) Monograph →
★ Europe PMC / PubMed (PMID:41011298) Monograph →
★ Europe PMC / PubMed (PMID:41580581) Monograph →
★ Europe PMC / PubMed (PMID:41580581) Monograph →
★ Europe PMC / PubMed (PMID:37175595) Monograph →
★ Europe PMC / PubMed (PMID:37187537) Monograph →
★ Europe PMC / PubMed (PMID:42277053) 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 cremoris) Monograph →
★ Virus-Host DB (Corynebacterium glutamicum MB001) Monograph →
★ Virus-Host DB (Corynebacterium glutamicum) Monograph →
★ Virus-Host DB (Corynebacterium glutamicum MB001) Monograph →
★ Virus-Host DB (Corynebacterium glutamicum) Monograph →
★ Virus-Host DB (Corynebacterium glutamicum) Monograph →
★ Virus-Host DB (Corynebacterium glutamicum) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
★ Virus-Host DB (Lactococcus cremoris) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Fromages industriels / Industrial cheese [en:industrial-cheese]
Arthrobacter ramosus (#1672) NCBI ↗ : Fromages industriels / Industrial cheese [en:industrial-cheese]
Bifidobacterium longum (#216816) NCBI ↗ : Comté [en:comte], Goudas / Gouda [en:gouda], Old sheep cheese [en:old-sheep-cheese], Fromages industriels / Industrial cheese [en:industrial-cheese], Fromages sans lactose / Lactose-free cheeses [en:lactose-free-cheeses]
03 Paste textures and rheology
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Arthrobacter ramosus (#1672) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
Bifidobacterium longum (#216816) NCBI ↗ : Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g ; Leucine : 1.826 g ; Lysine : 0.965 g ; Methionine : 0.515 g
05 Technological markers (pH and gas)
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Arthrobacter ramosus (#1672) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bifidobacterium longum (#216816) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
09 Surface interactomes and syntrophy
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Acetobacter pomorum DM001 (TaxID:945681), Arthrobacter ramosus (TaxID:1672), Aspergillus aculeatus (TaxID:5053), Aspergillus fijiensis (TaxID:1191702), Aspergillus fijiensis CBS 313.89 (TaxID:1448319), Aspergillus melleus (TaxID:138277), Bifidobacterium longum (TaxID:216816), Bifidobacterium longum AGR2137 (TaxID:1280702)
Arthrobacter ramosus (#1672) NCBI ↗ : Acetobacter pomorum (TaxID:65959), Acetobacter pomorum DM001 (TaxID:945681), Aspergillus aculeatus (TaxID:5053), Aspergillus fijiensis (TaxID:1191702), Aspergillus fijiensis CBS 313.89 (TaxID:1448319), Aspergillus melleus (TaxID:138277), Bifidobacterium longum (TaxID:216816), Bifidobacterium longum AGR2137 (TaxID:1280702)
Bifidobacterium longum (#216816) NCBI ↗ : Acetobacter pomorum (TaxID:65959), Acetobacter pomorum DM001 (TaxID:945681), Acidipropionibacterium acidipropionici (TaxID:1748), Acidipropionibacterium jensenii (TaxID:1749), Acidipropionibacterium jensenii DSM 20535 (TaxID:1122997), Acidipropionibacterium thoenii (TaxID:1751), Acidipropionibacterium thoenii DSM 20276 (TaxID:1122998), Acidipropionibacterium timonense (TaxID:2161818)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Industrial cheese [en:industrial-cheese]
Arthrobacter ramosus (#1672) NCBI ↗ : Industrial cheese [en:industrial-cheese]
Bifidobacterium longum (#216816) NCBI ↗ : Industrial cheese [en:industrial-cheese]
11 Volatilome and aromatic profiles
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Arthrobacter ramosus (#1672) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
Bifidobacterium longum (#216816) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Tryptophan : 0.515 g ; Threonine : 0.983 g ; Isoleucine : 1.135 g
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Acetobacter pomorum (#65959) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Arthrobacter ramosus (#1672) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
Bifidobacterium longum (#216816) NCBI ↗ : Fatty acids, total saturated : 13.900 g ; SFA 4:0 : 0.805 g ; SFA 6:0 : 0.446 g ; SFA 8:0 : 0.257 g ; Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg
04 Cheese families and technologies
Book ↗
Arthrobacter ramosus (#1672) NCBI ↗ : Skerman, V.B.D., McGowan, V., and Sneath, P.H.A. (editors). \"Approved lists of bacterial names.\" Int. J. Syst. Bacteriol. (1980) 30(1):225-420. [No PubMed record available.] • Jensen, V. K. Vet. Landbohojsk. Arsskr. (1960) 1960:123-132. [No PubMed record available.]
Bifidobacterium longum (#216816) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages à pâte pressée non cuite ; Fromages de brebis
Carnobacterium maltaromaticum (#2751) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages à pâte filée • Comté [en:comte], Mozzarella [en:mozzarella], Goudas / Gouda [en:gouda], Blocs de feta / Feta blocs [en:feta-blocs], Cubes de feta / Feta cubes [en:feta-cubes], Mozzarella de vache / Cow mozzarella [en:cow-mozzarella]
02 Ecological origins and habitats
Book ↗
Bifidobacterium longum (#216816) NCBI ↗ : France — Franche-Comté
Carnobacterium maltaromaticum (#2751) NCBI ↗ : France — Franche-Comté ; Italie — Latium, Molise, Pouilles, Campanie
01 Synonyms and historical names (NCBI)
Book ↗
Carnobacterium maltaromaticum (#2751) NCBI ↗ : Carnobacterium maltaromaticum ≡ Carnibacterium piscicola • Carnobacterium maltaromicus • Carnobacterium piscicola • Lactobacillus carnis • Lactobacillus maltaromicus • Lactobacillus piscicola
Corynebacterium ammoniagenes (#1697) NCBI ↗ : Corynebacterium ammoniagenes ≡ Bacterium ammoniagenes • Brevibacterium ammoniagenes • Corynebacterium ammoniigenes
Corynebacterium glutamicum (#1718) NCBI ↗ : Corynebacterium glutamicum ≡ Brevibacterium chang-fua • Brevibacterium divaricatum • Brevibacterium glutamigenes • Brevibacterium lactofermentum • Brevibacterium saccharolyticum • Brevibacterium seonmiso • Brevibacterium taipei • Brevibacterium thiogenitalis • Corynebacterium crenatum • Corynebacterium lactofermentum
08 Pathogens and bioprotection
Book ↗
Carnobacterium maltaromaticum (#2751) NCBI ↗ : Piscicocin V1a [C47H69N13O15S, Linear peptides, DOI:10.1128/AEM.62.12.4410-4416.1996] ; Carnobacteriocin B2 [C40H62N12O15S, Oligopeptides, DOI:10.1128/AEM.62.12.4410-4416.1996] ; Piscicolin-61 [C63H101N19O25S, RiPPs-Lasso peptides, DOI:10.1007/BF01575750]
Corynebacterium glutamicum (#1718) NCBI ↗ : 2,3,5-Trimethylpyrazine [C7H10N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; (5,6-Dimethylpyrazin-2-yl)methanol [C7H10N2O, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2-Ethyl-3,5,6-trimethylpyrazine [C9H14N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2,3-Dimethylpyrazine [C6H8N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; (5-Methylpyrazin-2-yl)methanol [C6H8N2O, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2,5-Dimethylpyrazine [C6H8N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2-Ethyl-3,5-dimethylpyrazine [C8H12N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2-Butyl-3,5,6-trimethylpyrazine [C11H18N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2-Methylpyrazine [C5H6N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 3-Ethyl-2,5-dimethylpyrazine [C8H12N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 3,5-Dimethyl-2-propylpyrazine [C9H14N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; 2,3,5-Trimethyl-6-propylpyrazine [C10H16N2, Pyrazine and Piperazine alkaloids, DOI:10.1002/EJOC.201000155] ; Corynebactin [C39H42N6O18, Amino acids and Peptides, DOI:10.1515/ZNC-1997-7-820]
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
  • • Connected to the Tyrodexia™ knowledge graph
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 ↗