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Official cheese monograph • Primary key Cheese #514
🧀

Panela

en:panela-cheeses ↗
International denominations: Panela cheeses | Fromages panelas | Quesos panelas | Panela sirevi
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Mexican cheeses
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Panela — USDA SR Legacy #170845)

USDA FoodData Central #170845 ↗
TDM (100% − H2O)
50.0 %
FDM (Lipid / TDM)
44.3 %
NaCl (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:
✨ 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 (20 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:41900378) Monograph →
★ Europe PMC / PubMed (PMID:41900378) Monograph →
★ Europe PMC / PubMed (PMID:41900378) Monograph →
★ Europe PMC / PubMed (PMID:38678226) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
★ Europe PMC / PubMed (PMID:40601202) Monograph →
🍄 Yeasts, molds & fungi (2 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
🌿 Alpine plants, coagulants & cellar woods (2 associated with this matrix)
Alpine pasture flora, thistles and plant rennets, spruce boards, leaves and seaweeds
Browse full directory →
★ MediaWiki / Wikidata Official Links Monograph →
★ Europe PMC / PubMed (PMID:41097611) Monograph →
🧬 Bacteriophages & dairy virome (16 associated with this matrix)
Host-verified lactic and ripening phages (Skunavirus, Ceduovirus, Moineauvirus, Brussowvirus...)
Browse full directory →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Bacillus cereus (#1396) NCBI ↗ : Burrata [en:burrata], Ricotta [en:ricotta], Cheddars / Cheddar cheese [en:cheddar-cheese], Mimolettes / Mimolette cheese [en:mimolette-cheese], Fromages râpés / Grated cheese [en:grated-cheese], Mozzarella râpée / Grated Mozzarella [en:grated-mozzarella], Fromages panelas / Panela cheeses [en:panela-cheeses], Fromages à griller / Grilling cheeses [en:grilling-cheeses], Fromages mexicains / Mexican cheeses [en:mexican-cheeses], Mimolettes vieilles / Old mimolettes [en:old-mimolettes]
Bacillus cereus 172560W (#526967) NCBI ↗ : Fromages panelas / Panela cheeses [en:panela-cheeses], Mimolettes vieilles / Old mimolettes [en:old-mimolettes], Mimolettes demi-vieilles / Half-aged mimolettes [en:half-aged-mimolettes], Mimolettes extra vieilles / Extra old mimolettes [en:extra-old-mimolettes]
Bacillus cereus R309803 (#526968) NCBI ↗ : Fromages panelas / Panela cheeses [en:panela-cheeses], Mimolettes vieilles / Old mimolettes [en:old-mimolettes], Mimolettes demi-vieilles / Half-aged mimolettes [en:half-aged-mimolettes], Mimolettes extra vieilles / Extra old mimolettes [en:extra-old-mimolettes]
01 Synonyms and historical names (NCBI)
Book ↗
Bacillus cereus (#1396) NCBI ↗ : Bacillus cereus Frankland and Frankland 1887 (Approved Lists 1980) • Bacillus endorhythmos • Bacillus medusa
Bacillus cereus 172560W (#526967) NCBI ↗ : Bacillus cereus Frankland and Frankland 1887 (Approved Lists 1980) • Bacillus endorhythmos • Bacillus medusa
Bacillus cereus R309803 (#526968) NCBI ↗ : Bacillus cereus Frankland and Frankland 1887 (Approved Lists 1980) • Bacillus endorhythmos • Bacillus medusa
02 Ecological origins and habitats
Book ↗
Bacillus cereus (#1396) NCBI ↗ : Burrata [en:burrata], Ricotta [en:ricotta], Cheddars / Cheddar cheese [en:cheddar-cheese], Mimolettes / Mimolette cheese [en:mimolette-cheese], Fromages râpés / Grated cheese [en:grated-cheese], Mozzarella râpée / Grated Mozzarella [en:grated-mozzarella], Fromages panelas / Panela cheeses [en:panela-cheeses], Fromages à griller / Grilling cheeses [en:grilling-cheeses]
Escherichia coli (#562) NCBI ↗ : Italie ; France — Franche-Comté ; France — Haute-Savoie ; Italie — Piémont ; Italie — Campanie, Pouilles, Molise, Latium • Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Fontina [en:fontina], Taleggio [en:taleggio], Ossolano [it:ossolano]
Escherichia coli O104:H4 str. H112180541 (#1048765) NCBI ↗ : Italie ; France — Franche-Comté ; France — Haute-Savoie ; Italie — Piémont ; Italie — Campanie, Pouilles, Molise, Latium • Bra [it:bra], Comté [en:comte], Piave [en:piave], Bitto [it:bitto], Asiago [en:asiago], Fontina [en:fontina], Taleggio [en:taleggio], Ossolano [it:ossolano]
03 Paste textures and rheology
Book ↗
Bacillus cereus (#1396) 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 • Europe PMC / PubMed (PMID:36838486) ; Europe PMC / PubMed (PMID:40871308) ; Europe PMC / PubMed (PMID:40601202)
Bacillus cereus 172560W (#526967) 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
Bacillus cereus R309803 (#526968) 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 ↗
Bacillus cereus (#1396) NCBI ↗ : Fromages italiens ; Fromages à pâte filée ; Fromages d'Angleterre ; Fromages de vache ; Fromages de France • Burrata [en:burrata], Ricotta [en:ricotta], Cheddars / Cheddar cheese [en:cheddar-cheese], Mimolettes / Mimolette cheese [en:mimolette-cheese], Fromages râpés / Grated cheese [en:grated-cheese], Mozzarella râpée / Grated Mozzarella [en:grated-mozzarella]
Bacillus cereus 172560W (#526967) NCBI ↗ : Fromages mexicains ; Mimolettes
Bacillus cereus R309803 (#526968) NCBI ↗ : Fromages mexicains ; Mimolettes
05 Technological markers (pH and gas)
Book ↗
Bacillus cereus (#1396) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bacillus cereus 172560W (#526967) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Bacillus cereus R309803 (#526968) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
08 Pathogens and bioprotection
Book ↗
Bacillus cereus (#1396) NCBI ↗ : EFSA QPS (Zenodo), NPAtlas/LOTUS • cyclo(L-Pro-L-Val) [C10H16N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cyclo(isoleucyl-prolyl) [C11H18N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Maculosin [C14H16N2O3, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cyclo(L-Phe-L-Pro) [C14H16N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cerecidin A7 [C91H156N22O21S2, RiPPs-Lanthipeptides, DOI:10.1128/AEM.03751-13] ; Cerecidin A1 [C92H158N22O22S2, RiPPs-Lanthipeptides, DOI:10.1128/AEM.03751-13] ; Cereulide [C57H96N6O18, Cyclic peptides, DOI:10.1016/0378-1097(95)00119-P]
Bacillus cereus 172560W (#526967) NCBI ↗ : EFSA QPS (Zenodo), NPAtlas/LOTUS • cyclo(L-Pro-L-Val) [C10H16N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cyclo(isoleucyl-prolyl) [C11H18N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Maculosin [C14H16N2O3, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cyclo(L-Phe-L-Pro) [C14H16N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cerecidin A7 [C91H156N22O21S2, RiPPs-Lanthipeptides, DOI:10.1128/AEM.03751-13] ; Cerecidin A1 [C92H158N22O22S2, RiPPs-Lanthipeptides, DOI:10.1128/AEM.03751-13] ; Cereulide [C57H96N6O18, Cyclic peptides, DOI:10.1016/0378-1097(95)00119-P]
Bacillus cereus R309803 (#526968) NCBI ↗ : EFSA QPS (Zenodo), NPAtlas/LOTUS • cyclo(L-Pro-L-Val) [C10H16N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cyclo(isoleucyl-prolyl) [C11H18N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Maculosin [C14H16N2O3, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cyclo(L-Phe-L-Pro) [C14H16N2O2, Dipeptides, DOI:10.1016/J.BMCL.2011.05.002] ; Cerecidin A7 [C91H156N22O21S2, RiPPs-Lanthipeptides, DOI:10.1128/AEM.03751-13] ; Cerecidin A1 [C92H158N22O22S2, RiPPs-Lanthipeptides, DOI:10.1128/AEM.03751-13] ; Cereulide [C57H96N6O18, Cyclic peptides, DOI:10.1016/0378-1097(95)00119-P]
09 Surface interactomes and syntrophy
Book ↗
Bacillus cereus (#1396) NCBI ↗ : Allium cepa (TaxID:4679), Bacillus amyloliquefaciens (TaxID:1390), Bacillus cereus 172560W (TaxID:526967), Bacillus cereus R309803 (TaxID:526968), Bacillus thuringiensis (TaxID:1428), Bacillus thuringiensis serovar darmstadiensis (TaxID:132264), Bacillus thuringiensis serovar fukuokaensis (TaxID:132265), Carnobacterium maltaromaticum (TaxID:2751)
Bacillus cereus 172560W (#526967) NCBI ↗ : Bacillus cereus (TaxID:1396), Bacillus cereus R309803 (TaxID:526968), Bacillus thuringiensis (TaxID:1428), Bacillus thuringiensis serovar darmstadiensis (TaxID:132264), Bacillus thuringiensis serovar fukuokaensis (TaxID:132265), Ensifer fredii (TaxID:380), Enterococcus faecium (TaxID:1352), Enterococcus faecium LCT-EF20 (TaxID:1245477)
Bacillus cereus R309803 (#526968) NCBI ↗ : Bacillus cereus (TaxID:1396), Bacillus cereus 172560W (TaxID:526967), Bacillus thuringiensis (TaxID:1428), Bacillus thuringiensis serovar darmstadiensis (TaxID:132264), Bacillus thuringiensis serovar fukuokaensis (TaxID:132265), Ensifer fredii (TaxID:380), Enterococcus faecium (TaxID:1352), Enterococcus faecium LCT-EF20 (TaxID:1245477)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Bacillus cereus (#1396) NCBI ↗ : Panela cheeses [en:panela-cheeses]
Bacillus cereus 172560W (#526967) NCBI ↗ : Panela cheeses [en:panela-cheeses]
Bacillus cereus R309803 (#526968) NCBI ↗ : Panela cheeses [en:panela-cheeses]
11 Volatilome and aromatic profiles
Book ↗
Bacillus cereus (#1396) NCBI ↗ : 12-Hydroxyoctadecanoic acid [C18H36O3, Other Octadecanoids, DOI:10.1007/S11746-997-0188-8]
Bacillus cereus 172560W (#526967) NCBI ↗ : 12-Hydroxyoctadecanoic acid [C18H36O3, Other Octadecanoids, DOI:10.1007/S11746-997-0188-8]
Bacillus cereus R309803 (#526968) NCBI ↗ : 12-Hydroxyoctadecanoic acid [C18H36O3, Other Octadecanoids, DOI:10.1007/S11746-997-0188-8]
14 Bioactive peptidome, functional health and clinical vigilance
Book ↗
Bacillus cereus (#1396) 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
Bacillus cereus 172560W (#526967) 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
Bacillus cereus R309803 (#526968) 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
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 ↗