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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #625
🧀

Mozzarella di Bufala Campana

en:mozzarella-di-bufala-campana ↗
International denominations: Mozzarella di Bufala Campana | Buffelmozzarellas uit Campana | Mozzarella di bufala campana
🌍 Italy 🏛️ Appellation d'origine protégée
Wikidata Q941068 ↗ Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Water buffalo (Bubalus bubalis, TaxID:89462) • Italy • Appellation d'origine protégée
Parent cheese hierarchy and families (click to browse):
🧀 Buffalo mozzarella
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Mozzarella di Bufala Campana — USDA SR Legacy #170845)

USDA FoodData Central #170845 ↗
TDM (100% − Water)
50.0 %
FDM (Fat / TDM)
44.3 %
Salt (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:
✨ Oregano ✨ Basil ✨ Eggplant ✨ Ravioli ✨ Buffalo ✨ Spinach ✨ Phyllo dough ✨ Semolina ✨ Pasta ✨ Rapini ✨ Orange roughy ✨ Meatloaf ✨ Soybean oil
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 (4 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability Monograph →
★ Thermophilic co-starter of natural whey culture consuming galactose and releasing milky musky aromatic precursors of buffalo milk Monograph →
★ Rapid acidification of water buffalo curd during under-whey maturation down to pH 4.85–4.95 enabling calcium-phosphate demineralization essential for boiling-water stretching Monograph →
★ Production of acetaldehyde and lactic acid in thermophilic symbiosis ensuring juicy layered stretching ability Monograph →
🍄 Yeasts, molds & fungi (1 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Thermotolerant yeast present in traditional Campanian natural whey starter contributing subtle floral and fruity esters 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 (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii subsp. lactis) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii subsp. lactis) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii subsp. lactis) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii) Monograph →
★ Virus-Host DB (Lactobacillus delbrueckii subsp. lactis) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (13)
01 Synonyms and historical names (NCBI)
Book ↗
Bubalus bubalis (#89462) NCBI ↗ : Bubalus bubalis ≡ Bos bubalis • Bubalus arnee bubalis • Pseudonovibos spiralis
Lactobacillus delbrueckii (#1584) NCBI ↗ : Lactobacillus delbrueckii ≡ Bacillus acidificans longissimus • Bacillus Delbrucki • Bacterium delbrucki • Lactobacillus delbrucki • Lactobacterium delbrucki • Plocamobacterium delbrucki • Thermobacterium cereale • Ulvina delbrucki
Lactobacillus helveticus (#1587) NCBI ↗ : Lactobacillus helveticus ≡ Bacillus casei e • Bacillus e • Caseobacterium e • Lactobacillus helveticum • Lactobacillus suntoryeus • Lactobacterium helveticum • Plocamobacterium helveticum • Thermobacterium helveticum
08 Pathogens and bioprotection
Book ↗
Bubalus bubalis (#89462) NCBI ↗ : Telemea [en:telemea], Mozzarella [en:mozzarella], Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana], Penteleu [en:penteleu], Brânză de burduf [en:branz-de-burduf], Burrata de bufflonne / Buffalo burrata [en:buffalo-burrata]
Lactobacillus helveticus (#1587) NCBI ↗ : Comté [en:comte], Beaufort [en:beaufort], Pionnier [qc:pionnier], Emmentals / Emmentaler [en:emmentaler], Louis Cyr [qc:louis-cyr], Mozzarella [en:mozzarella]
Streptococcus thermophilus (#1308) NCBI ↗ : Feta [en:feta], Comté [en:comte], Banon [fr:banon], Asiago [en:asiago], Fontina [en:fontina], Beaufort [en:beaufort]
13 Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Bubalus bubalis (#89462) NCBI ↗ : Telemea [en:telemea], Mozzarella [en:mozzarella], Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana], Penteleu [en:penteleu], Brânză de burduf [en:branz-de-burduf], Burrata de bufflonne / Buffalo burrata [en:buffalo-burrata], Telemea from Ibăneşti [en:telemea-from-ibanesti], Mozzarella de bufflonne / Buffalo mozzarella [en:buffalo-mozzarella] • Mammals
🧀 Master index of cheese starters and ripening cultures
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Feta [en:feta], Asiago [en:asiago], Taleggio [en:taleggio], Mozzarella [en:mozzarella], Gorgonzolas [en:gorgonzolas], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana], Gruyère [fr:gruyere], Valbert [qc:valbert]
Lactobacillus helveticus (#1587) NCBI ↗ : Pionnier [qc:pionnier], Louis Cyr [qc:louis-cyr], Louis d'Or [qc:louis-d-or], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte], Beaufort [en:beaufort], Emmentals / Emmentaler [en:emmentaler], Mozzarella [en:mozzarella], Grana Padano [en:grana-padano]
Streptococcus thermophilus (#1308) NCBI ↗ : Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Chemin Hatley [qc:chemin-hatley], Alfred le fermier [qc:alfred-le-fermier], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Feta [en:feta], Comté [en:comte], Banon [fr:banon], Asiago [en:asiago]
02 Ecological origins and habitats
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Feta [en:feta], Asiago [en:asiago], Taleggio [en:taleggio], Mozzarella [en:mozzarella], Gorgonzolas [en:gorgonzolas], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana] • Greece ; Italy ; Italy — Campanie — Molise ; Italy — Lombardie ; Italy — Émilie-Romagne — Lombardie
Lactobacillus helveticus (#1587) NCBI ↗ : Pionnier [qc:pionnier], Louis Cyr [qc:louis-cyr], Louis d'Or [qc:louis-d-or], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte], Beaufort [en:beaufort], Emmentals / Emmentaler [en:emmentaler] • Canada — Estrie et Centre-du-Quebec ; Canada — Chaudière-Appalaches ; Canada — Centre-du-Quebec, Sainte-Élizabeth-de-Warwick ; Canada — Quebec ; Canada — Capitale-Nationale
Streptococcus thermophilus (#1308) NCBI ↗ : Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Chemin Hatley [qc:chemin-hatley], Alfred le fermier [qc:alfred-le-fermier], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Feta [en:feta], Comté [en:comte] • Canada — Estrie et Centre-du-Quebec ; Canada — Centre-du-Quebec, Sainte-Élizabeth-de-Warwick ; Canada — Estrie ; Canada — Quebec ; Canada — Capitale-Nationale
03 Paste textures and rheology
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Tryptophan : 0.200 g ; Threonine : 0.637 g ; Isoleucine : 0.803 g ; Leucine : 1.395 g ; Lysine : 1.219 g ; Methionine : 0.368 g
Lactobacillus helveticus (#1587) 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
Streptococcus thermophilus (#1308) NCBI ↗ : Louis d'Or (fromage québécois fermier à pâte ferme) ; Alfred le fermier (fromage canadien au lait de vache) ; Zacharie Cloutier (fromage de la fromagerie de la Nouvelle-France)
04 Cheese families and technologies
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Greek cheeses ; Italian cheeses ; Cow cheeses ; Stretched-curd cheeses ; Blue-veined cheeses • Feta [en:feta], Asiago [en:asiago], Taleggio [en:taleggio], Mozzarella [en:mozzarella], Gorgonzolas [en:gorgonzolas], Grana Padano [en:grana-padano]
Lactobacillus helveticus (#1587) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Hard cheeses ; Italian cheeses • Pionnier [qc:pionnier], Louis Cyr [qc:louis-cyr], Louis d'Or [qc:louis-d-or], Alfred le fermier [qc:alfred-le-fermier], Hercule de Charlevoix [qc:hercule-de-charlevoix], Comté [en:comte]
Streptococcus thermophilus (#1308) NCBI ↗ : Cheeses of Quebec and Canada ; Greek cheeses ; Cow cheeses ; French cheeses ; Hard cheeses • Pionnier [qc:pionnier], Louis d'Or [qc:louis-d-or], Chemin Hatley [qc:chemin-hatley], Alfred le fermier [qc:alfred-le-fermier], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Hercule de Charlevoix [qc:hercule-de-charlevoix]
05 Technological markers (pH and gas)
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
Lactobacillus helveticus (#1587) NCBI ↗ : Eau : 50.01 g ; Carbohydrate, by difference : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Streptococcus thermophilus (#1308) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 3.88 g ; Sucres : 0.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana]
Lactobacillus helveticus (#1587) NCBI ↗ : Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana]
Streptococcus thermophilus (#1308) NCBI ↗ : Mozzarella di Bufala Campana [en:mozzarella-di-bufala-campana]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lactobacillus delbrueckii (#1584) NCBI ↗ : Thiamin : 0.15 mg ; Riboflavin : 0.84 mg ; Niacin : 0.99 mg ; Vitamine B5 (Acide pantothénique) : 0.97 mg ; Vitamin B-6 : 0.42 mg ; Folate, total : 32.00 µg
Lactobacillus helveticus (#1587) NCBI ↗ : Thiamin : 0.03 mg ; Riboflavin : 0.28 mg ; Niacin : 0.10 mg ; Vitamine B5 (Acide pantothénique) : 0.14 mg ; Vitamin B-6 : 0.04 mg ; Folate, total : 7.00 µg
Streptococcus thermophilus (#1308) NCBI ↗ : Thiamin : 0.15 mg ; Riboflavin : 0.84 mg ; Niacin : 0.99 mg ; Vitamine B5 (Acide pantothénique) : 0.97 mg ; Vitamin B-6 : 0.42 mg ; Folate, total : 32.00 µg
11 Volatilome and aromatic profiles
Book ↗
Lactobacillus helveticus (#1587) 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
09 Surface interactomes and syntrophy
Book ↗
Kluyveromyces marxianus (#4911) NCBI ↗ : Geotrichum candidum (TaxID:1173061), Lactobacillus delbrueckii (TaxID:1584), Lactobacillus delbrueckii subsp. bulgaricus (TaxID:1585), Lactobacillus helveticus (TaxID:1587), Lactococcus lactis (TaxID:1358), Lactococcus lactis subsp. lactis (TaxID:1360), Penicillium camemberti (TaxID:5075), Streptococcus thermophilus (TaxID:1308)
07 Bacteriophages and dairy virome
Book ↗
Lactobacillus phage CR191 (#3035944) NCBI ↗ : Lactobacillus helveticus (TaxID:1587) • Phages
Lactobacillus phage CR28 (#3035945) NCBI ↗ : Lactobacillus helveticus (TaxID:1587) • Phages
Lactobacillus phage CV244 (#3035946) NCBI ↗ : Lactobacillus helveticus (TaxID:1587) • 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
  • • 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 ↗