Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
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CHEESE SCIENCE & NCBI 2026
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Official cheese monograph • Primary key Cheese #946
🧀

Palpusztai

hu:palpusztai ↗
International denominations: palpusztai
Europe PMC ↗
Tyrodexia™ technical & terroir synthesis (autonomous SQLite): Breast milk (Homo sapiens, TaxID #9606)
Parent cheese hierarchy and families (click to browse):
🧀 Soft cheeses with washed rind
Laboratory analysis • Reference average values per 100 g (100% offline)

🔬 Reference average biochemical profile (Palpusztai — 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 (2 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
🍄 Yeasts, molds & fungi (2 associated with this matrix)
Bloom rinds, blue veins, deacidifying yeasts, mucorales and fungal coagulants
Browse full directory →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Brevibacterium linens (#1703) 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]
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]
Debaryomyces hansenii (#4959) NCBI ↗ : Taleggio [en:taleggio], Langres [en:langres], Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Munsters / Munster [en:munster], Mont d'Or [en:mont-d-or], Raclettes / Raclette [en:raclette], Reblochons / Reblochon [en:reblochon], Palpusztai [hu:palpusztai], Pont-l'évêque [en:pont-l-eveque]
01 Synonyms and historical names (NCBI)
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Brevibacterium linens ≡ Bacterium linens
Debaryomyces hansenii (#4959) NCBI ↗ : Debaryomyces hansenii ≡ Candida famata • Candida famata var. famata • Debaryomyces hansenii (Zopf) Lodder & Kreger, 1952 • Debaryomyces tyrocola var. hansenii • Pichia hansenii • Saccharomyces hansenii • Torulaspora hansenii
Geotrichum candidum (#1173061) NCBI ↗ : Geotrichum candidum ≡ Galactomyces britannicus Kwasna & G.L. Bateman, 2008 • Galactomyces britannicus • Galactomyces candidus de Hoog & M.T. Smith, 2004 • Galactomyces candidus • Oospora lactis
02 Ecological origins and habitats
Book ↗
Brevibacterium linens (#1703) 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
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
Debaryomyces hansenii (#4959) NCBI ↗ : Taleggio [en:taleggio], Langres [en:langres], Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Munsters / Munster [en:munster], Mont d'Or [en:mont-d-or], Raclettes / Raclette [en:raclette], Reblochons / Reblochon [en:reblochon] • Italie
03 Paste textures and rheology
Book ↗
Brevibacterium linens (#1703) 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
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
Debaryomyces hansenii (#4959) 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 ↗
Brevibacterium linens (#1703) 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]
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]
Debaryomyces hansenii (#4959) NCBI ↗ : Fromages de vache ; Fromages italiens ; Fromages de France ; Fromages à pâte molle à croûte lavée ; Fromages à croûte rouge • Taleggio [en:taleggio], Langres [en:langres], Livarot [en:livarot], Époisses / Époisses de Bourgogne [en:epoisses-de-bourgogne], Munsters / Munster [en:munster], Mont d'Or [en:mont-d-or]
05 Technological markers (pH and gas)
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Corynebacterium casei (#160386) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
Debaryomyces hansenii (#4959) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
08 Pathogens and bioprotection
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Linocin M18 [C91H146N24O27S, RiPPs-Microcins, DOI:10.1128/AEM.60.10.3809-3814.1994]
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]
09 Surface interactomes and syntrophy
Book ↗
Brevibacterium linens (#1703) 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)
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)
Debaryomyces hansenii (#4959) NCBI ↗ : Aciculoconidium aculeatum (TaxID:43968), Acidipropionibacterium acidipropionici (TaxID:1748), Agreia bicolorata (TaxID:110935), Agreia pratensis (TaxID:150121), Agrococcus baldri (TaxID:153730), Agrococcus beijingensis (TaxID:3068634), Agrococcus carbonis (TaxID:684552), Agrococcus casei (TaxID:343512)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Brevibacterium linens (#1703) NCBI ↗ : Palpusztai [hu:palpusztai]
Corynebacterium casei (#160386) NCBI ↗ : Palpusztai [hu:palpusztai]
Debaryomyces hansenii (#4959) NCBI ↗ : Palpusztai [hu:palpusztai]
11 Volatilome and aromatic profiles
Book ↗
Brevibacterium linens (#1703) 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
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
Debaryomyces hansenii (#4959) 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 ↗
Brevibacterium linens (#1703) 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
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
Debaryomyces hansenii (#4959) 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 ↗