Official cheese monograph • Primary key Cheese #70
Tyrodexia™ technical & terroir synthesis (autonomous SQLite):
Goat (Capra hircus, TaxID:9925) • Algeria
Parent cheese hierarchy and families (click to browse):
Laboratory analysis • Reference average values per 100 g (100% offline)
🔬 Reference average biochemical profile (Aghoughlou — USDA SR Legacy #)
Protein
16.1 g
Ash
6.94 g
Lactose
6.1 g
Total lipid (fat)
23.1 g
Carbohydrate, by difference
8.85 g
Energy
307 kcal
Total Sugars
6.24 g
Water
45.1 g
Fiber, total dietary
0 g
Glucose
0 g
Maltose
0 g
Reference biological ecosystem • 1,479 certified relations
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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.
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Dairy mammals & milking breeds
(1 associated with this matrix)
Milking species, North American, Québec and European/PDO dairy breeds (A1/A2 & κ-caseins)
★ Goat
Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (3)
01
Synonyms and historical names (NCBI)
Book ↗
08
Pathogens and bioprotection
Book ↗
13
Dairy mammals, breeds and casein polymorphism (A1/A2)
Book ↗
Capra hircus (#9925)
NCBI ↗ :
Feta, Banon, Brocciu, Tignard, Picodon, Pélardon, Valençay / Valençay cheese, Rocamadour • Mammals
Visual observation of the wheel, rind and paste (Wikimedia Commons)
Google Images ↗
Specialized scientific literature
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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
[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 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
[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
[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
[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 ↗
⚠️ Cellar Clinical Vigilance & Generic Defects Monitoring (20)
Generic monitoring of possible defects and cellar prophylaxis for this cheese matrix:
⚠️ Halotolerant bright-yellow rind spot and surface lipolysis actinobacterial agentDEFAUT_PIGMENTAIRE_TACHES
⚠️ Halophilic brine slime, sticky smear and sulfurous-putrid off-odor agentALTERATION_SAUMURE_HALOPHILE
Voile glaireux jaunâtre-beige dans les bacs, morge poisseuse et humide, odeur soufrée-putride excessive et accumulation de c…
⚠️ Halophilic cheese-brine spoilage and histamineALTERATION_SAUMURE_HALOPHILE
Trouble persistant et dépôt visqueux dans les bacs de saumure, pénétration corticale et accumulation d'histamine et de tyr…
⚠️ Extreme halophilic brine turbidity, slimy smear and putrid off-odor agentALTERATION_SAUMURE_HALOPHILE
Trouble et voile glaireux dans les saumures, croûte poisseuse humide et odeur soufrée-ammoniacale désagréable
⚠️ Halotolerant cheese-brine and slimy ammoniacal smear defect agentALTERATION_SAUMURE_HALOPHILE
Voile glaireux dans les bacs de saumure, morge poisseuse brunâtre-jaunâtre, alcalinisation rapide de la croûte et odeur put…
⚠️ Arthroconidial yeast-like greasy smear, wrinkled rind and ammoniacal off-odor agentDEFAUT_AFFINAGE_CROUTE
Enduit épais, cérébriforme et muqueux blanc-jaunâtre en surface (graisse), ramollissement excessif sous croûte et forte o…
⚠️ Arthroconidial yeast-like greasy smear, wrinkled rind and ammoniacalDEFAUT_AFFINAGE_CROUTE
Croûte plissée et cérébriforme couverte d'un enduit gras et collant blanc-crème à jaunâtre (graisse/peau de crapaud), c…
⚠️ Dairy-associated hyper-caseolytic curd softening and bitter peptide defect agentALTERATION_TECHNOLOGIQUE_CUVE
Protéolyse précoce et non maîtrisée, pâte molle et collante manquant de tenue, amertume peptidique franche
⚠️ Histamine- and putrescine-producing early gas-blowing coliform agentALTERATION_GUSTATIVE_AROME
Petites ouvertures gazeuses précoces, saveur piquante et poivrée en bouche, odeur d'indole et risque d'intoxication histaminique
⚠️ Coliform early gas-blowing, yellow spot and barnyardDEFAUT_PATE_GAZ_FENTES
Petites ouvertures gazeuses précoces (mille trous), micro-colonies pigmentées jaune pâle en surface et odeur fécale d'indole
⚠️ Pressing-stage coliform early blowing agentDEFAUT_PATE_GAZ_FENTES
Cavités gazeuses en tête d'épingle sous croûte ou à cœur, texture caoutchouteuse ou spongieuse, exsudation anormale de l…
⚠️ Pressing-stage coliform early gas-blowing and putrescineDEFAUT_PATE_GAZ_FENTES
Pâte spongieuse criblée de cavités gazeuses précoces (mille trous), exsudation de sérum et goût amer-putride
⚠️ Coliform early gas-blowing (thousand-holes) and indolic off-odor agentDEFAUT_PATE_GAZ_FENTES
Pâte spongieuse criblée de petites cavités sphériques (mille trous), caillé flottant, saveur amère et odeur d'indole/étable
⚠️ Sulfurous coliform early blowing defect agentDEFAUT_PATE_GAZ_FENTES
Multitude de petits trous sphériques (mille trous) en pâte, texture élastique et spongieuse, odeur malodorante soufrée (œ…
⚠️ Psychrotolerant coliform early gas-blowing and sulfurousDEFAUT_PATE_GAZ_FENTES
Pâte spongieuse à multiples cavités sphériques (mille trous), odeur fétide de chou/œuf pourri et accumulation de putrescine
⚠️ Psychrotolerant coliform early gas-blowing (thousand-holes) and off-odor agentDEFAUT_PATE_GAZ_FENTES
Pâte spongieuse criblée de petits trous sphériques réguliers, exsudation anormale de lactosérum et goût impur
⚠️ Psychrotrophic histamine-producing and early gas-blowing coliform agentALTERATION_GUSTATIVE_AROME
Ouverture précoce en petits trous, goût piquant-amer et accumulation rapide d'histamine à des niveaux toxiques
⚠️ Psychrotrophic soilDEFAUT_PATE_GAZ_FENTES
Petits trous gazeux sphériques sous-corticaux ou internes apparaissant malgré le froid, odeur d'étable et saveur acide-amère
⚠️ Extreme thermoduric coryneform yellow-greenish slimy spot and proteolysis agentDEFAUT_PIGMENTAIRE_TACHES
Ponctuations et taches muqueuses jaune citron à jaune-verdâtre en surface du fromage, ramollissement localisé et goût amer…
⚠️ Putrid off-flavor and histamine-producing spoilage agentALTERATION_GUSTATIVE_AROME
Défaut olfactif putride et soufré, piquant anormal en bouche et risque d'intoxication histaminique chez le consommateur