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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #1004
🧀

Young matured Goudas

en:young-matured-goudas ↗
International denominations: Jong belegen Goudas | Young matured Goudas
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Cow (Bos taurus, TaxID:9913)
Parent cheese hierarchy and families (click to browse):
🧀 Gouda
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Young matured Goudas — USDA SR Legacy #171241)

USDA FoodData Central #171241 ↗
TDM (100% − Water)
58.5 %
FDM (Fat / TDM)
46.9 %
Salt (NaCl)
2.05 g
Lactose
2.22 g
Water
41.46 g
Energy
356 kcal
Protein
24.94 g
Total lipid (fat)
27.44 g
Ash
3.94 g
Carbohydrate, by difference
2.22 g
Sugars, Total
2.22 g
Cholesterol
114 mg
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 →
★ Deep proteolysis and formation of crunchy calcium lactate and tyrosine crystals in Oude and Overjarig Gouda (12 to 36 months) Monograph →
★ Major component of LD or L mesophilic starter ensuring clean bitterness-free acidification following hot-water curd washing Monograph →
★ Co-acidification and conversion of carbonyl compounds imparting Gouda's buttery and caramel sweetness Monograph →
★ Citrate fermentation producing diacetyl (fresh butter aroma) and the sparse small round eyes of Gouda Monograph →
🍄 Yeasts, molds & fungi (1 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
★ Halotolerant yeast initiating rind maturation (washed, brushed or natural bloomy) immediately upon leaving the brine 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 (Lactococcus lactis) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) 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
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Lacticaseibacillus paracasei ≡ Lactobacillus casei subsp. alactosus • Lactobacillus casei subsp. pseudoplantarum • Lactobacillus paracasei
Lactococcus cremoris (#1359) NCBI ↗ : Lactococcus cremoris ≡ Lactococcus lactis subsp. cremoris • Streptococcus cremoris • Streptococcus hollandicus • Streptococcus lactis B • Streptococcus lactis subsp. cremoris
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]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Taliah [qc:taliah], Manchego [en:manchego], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier]
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]
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 ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Gouda / Gouda [en:gouda], Uncooked pressed cheeses / Uncooked pressed cheeses [en:uncooked-pressed-cheeses]
Lactococcus cremoris (#1359) NCBI ↗ : Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Cheddar cheese / Cheddar cheese [en:cheddar-cheese], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses], Bleu bénédictin [qc:bleu-benedictin], Fromage en grains [qc:fromage-en-grains], Le Riopelle de l'Isle [qc:le-riopelle-de-l-isle], Paillasson de l'Isle d'Orléans [qc:paillasson-de-l-isle-d-orleans], Uncooked pressed cheeses / Uncooked pressed cheeses [en:uncooked-pressed-cheeses]
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]
02 Ecological origins and habitats
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Gouda / Gouda [en:gouda] • Canada — Centre-du-Quebec ; Canada — Chaudière-Appalaches ; Canada — Quebec ; France — Cantal — Puy-de-Dôme ; Italy
Lactococcus cremoris (#1359) NCBI ↗ : Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Cheddar cheese / Cheddar cheese [en:cheddar-cheese], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses], Bleu bénédictin [qc:bleu-benedictin], Fromage en grains [qc:fromage-en-grains], Le Riopelle de l'Isle [qc:le-riopelle-de-l-isle], Paillasson de l'Isle d'Orléans [qc:paillasson-de-l-isle-d-orleans] • France — Puy-de-Dôme ; Netherlands — Gouda ; United Kingdom — Somerset ; Canada — Cantons de l'Est ; Canada
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
04 Cheese families and technologies
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Cheeses of Quebec and Canada ; Cow cheeses ; French cheeses ; Uncooked pressed cheeses ; Italian cheeses • Taliah [qc:taliah], Louis Cyr [qc:louis-cyr], Zacharie Cloutier / Zacharie Cloutier (fromage) [qc:zacharie-cloutier], Salers / Salers cheese [en:salers-cheese], Asiago [en:asiago], Manchego [en:manchego]
Lactococcus cremoris (#1359) NCBI ↗ : French blue-veined cheeses ; French cheeses ; Cow cheeses ; Uncooked pressed cheeses ; Cheeses from England • Fourme d'Ambert / Fourme d'Ambert cheese from cow's milk [en:fourme-d-ambert-cheese-from-cow-s-milk], Gouda / Gouda [en:gouda], Cheddar cheese / Cheddar cheese [en:cheddar-cheese], Brie de Meaux / Brie de Meaux cheeses [en:brie-de-meaux-cheeses], Bleu bénédictin [qc:bleu-benedictin], Fromage en grains [qc:fromage-en-grains]
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]
05 Technological markers (pH and gas)
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Lactose : 0.85 g ; Carbohydrate, by difference : 3.70 g ; Sucres : 0.85 g
Lactococcus cremoris (#1359) NCBI ↗ : Eau : 50.01 g ; Carbohydrate, by difference : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Lactococcus lactis (#1358) NCBI ↗ : Lactose : 0.00 g ; Carbohydrate, by difference : 0.00 g ; Sucres : 0.00 g
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Young matured Goudas [en:young-matured-goudas]
Lactococcus cremoris (#1359) NCBI ↗ : Young matured Goudas [en:young-matured-goudas]
Lactococcus lactis (#1358) NCBI ↗ : Young matured Goudas [en:young-matured-goudas]
11 Volatilome and aromatic profiles
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Fatty acids, total saturated : 19.051 g ; SFA 4:0 : 1.509 g ; SFA 6:0 : 0.559 g ; SFA 8:0 : 0.300 g
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Thiamin : 0.04 mg ; Riboflavin : 0.39 mg ; Niacin : 0.32 mg ; Vitamin B-6 : 0.10 mg ; Folate, total : 10.00 µg ; Folate, food : 10.00 µg
Lactococcus cremoris (#1359) 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
Lactococcus lactis (#1358) NCBI ↗ : Thiamin : 0.07 mg ; Riboflavin : 0.38 mg ; Niacin : 0.43 mg ; Vitamine B5 (Acide pantothénique) : 0.68 mg ; Vitamin B-6 : 0.25 mg ; Folate, total : 12.00 µg
03 Paste textures and rheology
Book ↗
Lactococcus cremoris (#1359) NCBI ↗ : Bleu bénédictin (fromage) ; Fromage en grains (type de fromage originaire du Quebec, au Canada) ; Le Riopelle de l'Isle (fromage du Quebec)
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)
Leuconostoc mesenteroides (#1245) NCBI ↗ : Tryptophan : 0.303 g ; Threonine : 0.965 g ; Isoleucine : 1.217 g ; Leucine : 2.114 g ; Lysine : 1.848 g ; Methionine : 0.558 g
09 Surface interactomes and syntrophy
Book ↗
Debaryomyces hansenii (#4959) NCBI ↗ : Brevibacterium aurantiacum (TaxID:273384), Brevibacterium linens (TaxID:1703), Corynebacterium casei (TaxID:160386), Corynebacterium variabile (TaxID:1727), Geotrichum candidum (TaxID:1173061), Glutamicibacter arilaitensis (TaxID:256701), Glutamicibacter bergerei (TaxID:256702), Lacticaseibacillus paracasei (TaxID:1597)
07 Bacteriophages and dairy virome
Book ↗
Ceduovirus sp. '50501' (#3403659) NCBI ↗ : Lactococcus cremoris (TaxID:1359) • Phages
Ceduovirus sp. '56006' (#3403660) NCBI ↗ : Lactococcus lactis (TaxID:1358) • Phages
Lacticaseibacillus phage P2.4 (#3016939) NCBI ↗ : Lacticaseibacillus paracasei (TaxID:1597) • 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 ↗