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Official cheese monograph • Primary key Cheese #444
🧀

Light goat cheese logs

en:light-goat-cheese-logs ↗
International denominations: Light goat cheese logs | Bûche de chèvre allégée en matière grasse
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Goat cheese logs
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Light goat cheese logs — USDA SR Legacy #172197)

USDA FoodData Central #172197 ↗
TDM (100% − H2O)
71.0 %
FDM (Lipid / TDM)
50.1 %
NaCl (NaCl)
1.06 g
Lactose
2.17 g
Water
29.01 g
Energy
452 kcal
Protein
30.52 g
Total lipid (fat)
35.59 g
Ash
3.72 g
Carbohydrate, by difference
2.17 g
Sugars, Total
2.17 g
Cholesterol
105 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 (9 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
🍄 Yeasts, molds & fungi (8 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
🧬 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 lactis) Monograph →
★ Virus-Host DB (Lacticaseibacillus casei) Monograph →
★ Virus-Host DB (Lacticaseibacillus casei) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
★ Virus-Host DB (Lacticaseibacillus rhamnosus) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (12)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Louis d'Or [qc:louis-d-or], Louis d'Or - 2 ans [qc:louis-d-or-2-ans], Louis d'Or - vieilli [qc:louis-d-or-vieilli], Comté [en:comte], Taleggio [en:taleggio], Abondance [en:abondance], Allgäuer emmentaler [de:allgäuer-emmentaler], Salers / Salers cheese [en:salers-cheese], Sbrinz [en:sbrinz], Langres [en:langres]
Lacticaseibacillus casei (#1582) NCBI ↗ : Comté [en:comte], Mozzarella [en:mozzarella], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Parmigiano Reggiano AOP / Parmigiano Reggiano PDO [en:parmigiano-reggiano-aop], Goudas / Gouda [en:gouda], Cheddar mûr / Mature cheddar [en:mature-cheddar], Cheddar doux / Mild cheddar [en:mild-cheddar], Old sheep cheese [en:old-sheep-cheese], Mozzarella de vache / Cow mozzarella [en:cow-mozzarella]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Comté [en:comte], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Parmigiano Reggiano AOP / Parmigiano Reggiano PDO [en:parmigiano-reggiano-aop], Goudas / Gouda [en:gouda], Cheddar mûr / Mature cheddar [en:mature-cheddar], Cheddar doux / Mild cheddar [en:mild-cheddar], Gouda Holland [en:gouda-holland], Goudas extra-vieux / Extra old Goudas [en:extra-old-goudas], Extra matured Gouda [en:extra-matured-gouda]
02 Ecological origins and habitats
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Louis d'Or [qc:louis-d-or], Louis d'Or - 2 ans [qc:louis-d-or-2-ans], Louis d'Or - vieilli [qc:louis-d-or-vieilli], Comté [en:comte], Taleggio [en:taleggio], Abondance [en:abondance], Allgäuer emmentaler [de:allgäuer-emmentaler], Salers / Salers cheese [en:salers-cheese] • Canada — Centre-du-Québec ; France — Franche-Comté ; Italie ; France — Haute-Savoie ; Allemagne — Allgäu
Lacticaseibacillus casei (#1582) NCBI ↗ : Comté [en:comte], Mozzarella [en:mozzarella], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Parmigiano Reggiano AOP / Parmigiano Reggiano PDO [en:parmigiano-reggiano-aop], Goudas / Gouda [en:gouda], Cheddar mûr / Mature cheddar [en:mature-cheddar], Cheddar doux / Mild cheddar [en:mild-cheddar] • France — Franche-Comté ; Italie — Latium, Molise, Pouilles, Campanie ; Italie — Émilie-Romagne, Lombardie ; Italie — Province de Parme, Émilie-Romagne ; Italie
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Comté [en:comte], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Parmigiano Reggiano AOP / Parmigiano Reggiano PDO [en:parmigiano-reggiano-aop], Goudas / Gouda [en:gouda], Cheddar mûr / Mature cheddar [en:mature-cheddar], Cheddar doux / Mild cheddar [en:mild-cheddar], Gouda Holland [en:gouda-holland] • France — Franche-Comté ; Italie — Émilie-Romagne, Lombardie ; Italie — Province de Parme, Émilie-Romagne ; Italie
03 Paste textures and rheology
Book ↗
Corynebacterium casei (#160386) 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
Lacticaseibacillus casei (#1582) 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
Lacticaseibacillus paracasei (#1597) 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
04 Cheese families and technologies
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Fromages canadiens ; Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens • Louis d'Or [qc:louis-d-or], Louis d'Or - 2 ans [qc:louis-d-or-2-ans], Louis d'Or - vieilli [qc:louis-d-or-vieilli], Comté [en:comte], Taleggio [en:taleggio], Abondance [en:abondance]
Lacticaseibacillus casei (#1582) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages à pâte filée • Comté [en:comte], Mozzarella [en:mozzarella], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Parmigiano Reggiano AOP / Parmigiano Reggiano PDO [en:parmigiano-reggiano-aop], Goudas / Gouda [en:gouda]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Fromages de vache ; Fromages de France ; Fromages à pâte pressée cuite ; Fromages italiens ; Fromages à pâte pressée non cuite • Comté [en:comte], Grana Padano [en:grana-padano], Parmigiano Reggiano / Parmigiano-Reggiano [en:parmigiano-reggiano], Parmigiano Reggiano AOP / Parmigiano Reggiano PDO [en:parmigiano-reggiano-aop], Goudas / Gouda [en:gouda], Cheddar mûr / Mature cheddar [en:mature-cheddar]
05 Technological markers (pH and gas)
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Lacticaseibacillus casei (#1582) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
08 Pathogens and bioprotection
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Comté [en:comte], Taleggio [en:taleggio], Abondance [en:abondance], Louis d'Or [qc:louis-d-or], Louis d'Or - 2 ans [qc:louis-d-or-2-ans], Allgäuer emmentaler [de:allgäuer-emmentaler]
Lactobacillus delbrueckii (#1584) NCBI ↗ : Comté [en:comte], Abondance [en:abondance], Mozzarella [en:mozzarella], Louis d'Or [qc:louis-d-or], Grana Padano [en:grana-padano], Louis d'Or - 2 ans [qc:louis-d-or-2-ans]
Lactobacillus helveticus (#1587) NCBI ↗ : Cyclo(prolyltyrosylprolylvalyl) [C24H32N4O5, Cyclic peptides, DOI:10.1016/S0040-4039(00)79177-5]
09 Surface interactomes and syntrophy
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Aciculoconidium aculeatum (TaxID:43968), Acidipropionibacterium acidipropionici (TaxID:1748), Acidipropionibacterium acidipropionici ATCC 4875 (TaxID:1171373), Acidipropionibacterium acidipropionici DSM 4900 (TaxID:1111734), Acidipropionibacterium jensenii (TaxID:1749), Acidipropionibacterium jensenii DSM 20535 (TaxID:1122997), Acidipropionibacterium thoenii (TaxID:1751), Acidipropionibacterium thoenii DSM 20276 (TaxID:1122998)
Lacticaseibacillus casei (#1582) NCBI ↗ : 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), Acidipropionibacterium virtanenii (TaxID:2057246), Aeriscardovia aeriphila (TaxID:218139)
Lacticaseibacillus paracasei (#1597) NCBI ↗ : 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), Acidipropionibacterium virtanenii (TaxID:2057246), Aeriscardovia aeriphila (TaxID:218139)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Corynebacterium casei (#160386) NCBI ↗ : Light goat cheese logs [en:light-goat-cheese-logs]
Lacticaseibacillus casei (#1582) NCBI ↗ : Light goat cheese logs [en:light-goat-cheese-logs]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Light goat cheese logs [en:light-goat-cheese-logs]
11 Volatilome and aromatic profiles
Book ↗
Corynebacterium casei (#160386) 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
Lacticaseibacillus casei (#1582) NCBI ↗ : Phytomonic acid [C19H36O2, Carbocyclic fatty acids, DOI:10.1016/S0021-9258(19)77230-5]
Lacticaseibacillus paracasei (#1597) 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 ↗
Corynebacterium casei (#160386) 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
Lacticaseibacillus casei (#1582) 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
Lacticaseibacillus paracasei (#1597) 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
01 Synonyms and historical names (NCBI)
Book ↗
Lacticaseibacillus casei (#1582) NCBI ↗ : Lacticaseibacillus casei ≡ Bacillus a • Bacillus casei a • Bacterium casei a • Caseobacterium vulgare • Lactobacillus casei subsp. casei • Lactobacillus casei • Lactobacterium casei • Streptobacterium casei
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Lacticaseibacillus paracasei ≡ Lactobacillus casei subsp. alactosus • Lactobacillus casei subsp. pseudoplantarum • Lactobacillus paracasei
Lacticaseibacillus rhamnosus (#47715) NCBI ↗ : Lacticaseibacillus rhamnosus ≡ Lactobacillus casei rhamnosus • Lactobacillus casei subsp. rhamnosus • Lactobacillus rhamnosus
16 Plant coagulants, clotting enzymes and cellar wood species
Book ↗
Rhizopus arrhizus (#64495) NCBI ↗ : Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg ; EST (100 % − H2O) : 50.0 % ; G/S (Lipid / EST) : 44.3 %
Rhizopus arrhizus 99-133 (#1279478) NCBI ↗ : Calcium (Ca) / Phosphore (P) (Ca/P) : 1.43 ; Calcium (Ca) : 505.0 mg ; Fer (Fe) : 0.4 mg ; Magnésium (Mg) : 20.0 mg ; EST (100 % − H2O) : 50.0 % ; G/S (Lipid / EST) : 44.3 %
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 ↗