Palier 1 • Découverte
🧀 FROMAGE
🔎 Official Proof (it:provolone-del-monaco)
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Provolone del monaco
Cow (Bos taurus, TaxID:9913) • Italy • Appellation d'origine protégée
🌍 Italy
🏅 Appellation d'origine protégée
🍷 Gastronomic Pairings & Sensory Alliances (FlavorGraph)
✨ Genoa Salami
✨ Mortadella
✨ Capicola
✨ Salami
✨ Giardiniera
✨ Hoagie Roll
✨ Sopressata
✨ Pepperoni
✨ Soppressata
✨ Steak Ums
🥛 Dairy Species, Cheese Families & Linked Specialties
Palier 2 • Fromager & Sommelier
📂 Parent families and categories:
🌡️ Vat Technological Indicators, Rheology & Cellar Management
Palier 3 • Praticien & Affineur59 %
Total Dry Matter (TDM)
45.08 %
Fat in Dry Matter (FDM)
55.86 %
Moisture in Non-Fat Substance
1.52
Ca / P Mineral Ratio
1.85 g
Estimated NaCl / 100 g
⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (10)
Differential diagnosis of potential defects, biochemical mechanisms and cellar prophylaxis (Tier 3 — Practitioner):
⚠️ Late butyric blowing defect agent
DEFAUT_PATE_GAZ_FENTES🔎 Proof
Fissures et fentes horizontales béantes (lainure), yeux déchiquetés, odeur rance forte d'acide butyrique
⚠️ NSLAB post-acidification, calcium lactate crystal efflorescence and tyramine agent
ALTERATION_GUSTATIVE_AROME🔎 Proof
Pâte courte, friable et acide, efflorescences blanches crayeuses de lactate de calcium en surface, fentes secondaires et accumulation de tyramine p…
⚠️ Thermophilic heterofermentative lactic gas-blowing and slit defect agent
DEFAUT_PATE_GAZ_FENTES🔎 Proof
Alvéoles gazeuses précoces à intermédiaires, fentes internes (slits), bombement des emballages et goût acide-vinaigré
⚠️ Cheese brine film-forming and brine deacidification agent
ALTERATION_SAUMURE_HALOPHILE🔎 Proof
Voile épais blanchâtre à jaunâtre en surface des bacs de saumure, troubles et floculats, chute de l'acidité du bain et glaire sur les fromages
⚠️ Secondary gas eye formation and histamine accumulation NSLAB agent
ALTERATION_GUSTATIVE_AROME🔎 Proof
Goût piquant et poivré lié à l'histamine, odeur acétique piquante, apparition d'yeux secondaires tardifs ou de gerces dans la pâte
⚠️ Unwanted propionic late blowing, split defect and pungent acetic
DEFAUT_PATE_GAZ_FENTES🔎 Proof
Ouvertures rondes irrégulières ou fentes tardives (lainure) dans les fromages à pâte fermée, accompagnées d'une saveur acide-piquante excessive
⚠️ Thermotolerant NSLAB late slit defect, excessive diacetyl and biogenic amine agent
DEFAUT_PATE_GAZ_FENTES🔎 Proof
Fentes internes horizontales (slits), bombement des emballages sous-vide et notes aromatiques beurrées-fruitées excessives déséquilibrant le profil…
⚠️ Silage-borne NSLAB post-acidification and acetic
ALTERATION_GUSTATIVE_AROME🔎 Proof
Acidification secondaire excessive, notes aromatiques aigres-vinaigrées et beurrées déséquilibrées, et texture parfois friable
⚠️ Psychrotrophic surface ropy slime and lipolytic rancidity agent
DEFAUT_AFFINAGE_CROUTE🔎 Proof
Enduit glaireux translucide à blanchâtre en surface (ropiness), aspect gras, odeur rance et savonneuse
⚠️ Thermoduric post-acidification, tyramine-accumulating and opportunistic pathogen agent
ALTERATION_TECHNOLOGIQUE_CUVE🔎 Proof
Dérive d'acidification sous presse, texture crayeuse, amertume et accumulation de tyramine dans la pâte affinée
🦠 NCBI 2026 Microbiome, FAO DAD-IS Dairy Breeds & A1/A2 Caseins
Palier 4 • Microbiologiste & Institutionnel
🦠 Bos taurus
#9913
🦠 Acidipropionibacterium acidipropionici
#1748
🦠 Acinetobacter johnsonii
#40214
🦠 Clostridium tyrobutyricum
#1519
🦠 Enterococcus italicus
#246144
🦠 Lacticaseibacillus casei
#1582
🦠 Lacticaseibacillus paracasei
#1597
🦠 Lacticaseibacillus rhamnosus
#47715
🦠 Lactobacillus delbrueckii
#1584
🦠 Lactobacillus helveticus
#1587
🦠 Lactococcus cremoris
#1359
🦠 Lactococcus lactis
#1358
🦠 Lactococcus petauri
#1940789
🦠 Lentilactobacillus buchneri
#1581
🦠 Limosilactobacillus fermentum
#1613
🦠 Pseudolactococcus carnosus
#2749961
🦠 Schleiferilactobacillus harbinensis
#304207
🦠 Staphylococcus equorum
#246432
🦠 Streptococcus gallolyticus
#315405
🦠 Streptococcus infantarius
#102684
🦠 Streptococcus thermophilus
#1308
🦠 Debaryomyces hansenii
#4959
Palier 5 • Expert Absolu
🔎 USDA FDC #170850
🧬 USDA Biochemical Profile (18 AA Aminogram, Fatty Acids, Vitamins) & Volatilome
🧪 Shared aromatic bridge molecules (FlavorGraph):
trimethylamine ; salicylic acid ; propionic acid ; phenylacetaldehyde ; phenol ; oleic acid ; octanoic acid ; methanethiol
🔬 Aminogram (18 Amino Acids) (18)
| Glutamic acid USDA Nutrient #515 | 6.24 g |
|---|---|
| Proline USDA Nutrient #517 | 2.77 g |
| Lysine USDA Nutrient #505 | 2.65 g |
| Leucine USDA Nutrient #504 | 2.3 g |
| Aspartic acid USDA Nutrient #514 | 1.74 g |
| Valine USDA Nutrient #510 | 1.64 g |
| Tyrosine USDA Nutrient #509 | 1.52 g |
| Serine USDA Nutrient #518 | 1.47 g |
| Phenylalanine USDA Nutrient #508 | 1.29 g |
| Histidine USDA Nutrient #512 | 1.12 g |
| Isoleucine USDA Nutrient #503 | 1.09 g |
| Arginine USDA Nutrient #511 | 1.02 g |
| Threonine USDA Nutrient #502 | 0.982 g |
| Alanine USDA Nutrient #513 | 0.706 g |
| Methionine USDA Nutrient #506 | 0.686 g |
| Glycine USDA Nutrient #516 | 0.433 g |
| Tryptophan USDA Nutrient #501 | 0.345 g |
| Cystine USDA Nutrient #507 | 0.116 g |
🔬 Fatty Acids & Lipids (16)
| Fatty acids, total saturated USDA Nutrient #606 | 17.1 g |
|---|---|
| SFA 16:0 USDA Nutrient #613 | 8.16 g |
| Fatty acids, total monounsaturated USDA Nutrient #645 | 7.39 g |
| MUFA 18:1 USDA Nutrient #617 | 6.16 g |
| SFA 18:0 USDA Nutrient #614 | 3.06 g |
| SFA 14:0 USDA Nutrient #612 | 2.75 g |
| SFA 4:0 USDA Nutrient #607 | 0.981 g |
| MUFA 16:1 USDA Nutrient #626 | 0.878 g |
| Fatty acids, total polyunsaturated USDA Nutrient #646 | 0.769 g |
| PUFA 18:2 USDA Nutrient #618 | 0.494 g |
| SFA 10:0 USDA Nutrient #610 | 0.482 g |
| SFA 6:0 USDA Nutrient #608 | 0.37 g |
| SFA 12:0 USDA Nutrient #611 | 0.355 g |
| PUFA 18:3 USDA Nutrient #619 | 0.275 g |
| SFA 8:0 USDA Nutrient #609 | 0.256 g |
| Cholesterol USDA Nutrient #601 | 69 mg |
🔬 Vitamins & Cofactors (14)
| Choline, total USDA Nutrient #421 | 15.4 mg |
|---|---|
| Pantothenic acid USDA Nutrient #410 | 0.476 mg |
| Riboflavin USDA Nutrient #405 | 0.321 mg |
| Vitamin A, RAE USDA Nutrient #320 | 236 µg |
| Retinol USDA Nutrient #319 | 230 µg |
| Vitamin E (alpha-tocopherol) USDA Nutrient #323 | 0.23 mg |
| Niacin USDA Nutrient #406 | 0.156 mg |
| Vitamin B-6 USDA Nutrient #415 | 0.073 mg |
| Carotene, beta USDA Nutrient #321 | 68 µg |
| Thiamin USDA Nutrient #404 | 0.019 mg |
| Folate, total USDA Nutrient #417 | 10 µg |
| Vitamin K (phylloquinone) USDA Nutrient #430 | 2.2 µg |
| Vitamin B-12 USDA Nutrient #418 | 1.46 µg |
| Vitamin D3 (cholecalciferol) USDA Nutrient #326 | 0.5 µg |
🔬 Minerals & Trace Elements (10)
| Calcium, Ca USDA Nutrient #301 | 756 mg |
|---|---|
| Sodium, Na USDA Nutrient #307 | 727 mg |
| Phosphorus, P USDA Nutrient #305 | 496 mg |
| Potassium, K USDA Nutrient #306 | 138 mg |
| Magnesium, Mg USDA Nutrient #304 | 28 mg |
| Zinc, Zn USDA Nutrient #309 | 3.23 mg |
| Iron, Fe USDA Nutrient #303 | 0.52 mg |
| Copper, Cu USDA Nutrient #312 | 0.026 mg |
| Selenium, Se USDA Nutrient #317 | 14.5 µg |
| Manganese, Mn USDA Nutrient #315 | 0.01 mg |
🔬 Macro-parameters (100 g) (7)
| Water USDA Nutrient #255 | 41 g |
|---|---|
| Total lipid (fat) USDA Nutrient #204 | 26.6 g |
| Protein USDA Nutrient #203 | 25.6 g |
| Ash USDA Nutrient #207 | 4.71 g |
| Carbohydrate, by difference USDA Nutrient #205 | 2.14 g |
| Total Sugars USDA Nutrient #269 | 0.56 g |
| Energy USDA Nutrient #208 | 351 kcal |