Forthcoming Inaugural edition: Upcoming release of Le grand dictionnaire du microbiome des fromages — Imminent campaign for our 5 tutelary master cheesemakers (priority in Québec).
TYRODEXIA™
CHEESE SCIENCE & NCBI 2026
FR EN
Reserve the book ↗
← Back to explorer
Official cheese monograph • Primary key Cheese #998
🧀

Liliputas

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

🔬 Reference average biochemical profile (Liliputas — 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 (16 associated with this matrix)
Lactic starters, propionics, smear coryneforms, brine archaea and bioprotection
Browse full directory →
★ NCBI PubMed Citations Monograph →
★ Europe PMC / PubMed (PMID:36985131) Monograph →
★ Europe PMC / PubMed (PMID:36985131) Monograph →
★ Europe PMC / PubMed (PMID:36985131) Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ NCBI PubMed Citations Monograph →
★ Europe PMC / PubMed (PMID:37894271) Monograph →
★ Europe PMC / PubMed (PMID:37894271) Monograph →
★ Europe PMC / PubMed (PMID:37894271) Monograph →
★ Europe PMC / PubMed (PMID:36359966) Monograph →
★ Europe PMC / PubMed (PMID:36359966) Monograph →
🌿 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 →
★ Europe PMC / PubMed (PMID:40428616) Monograph →
★ Europe PMC / PubMed (PMID:40428616) Monograph →
🧬 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 paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lactiplantibacillus plantarum) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lacticaseibacillus paracasei) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
★ Virus-Host DB (Lactobacillus helveticus) Monograph →
⚡ Index-Experts™ mobilized in this matrix ecosystem (11)
🧀 Master index of cheese starters and ripening cultures
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) NCBI ↗ : Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u], Montasio AOP / Montasio PDO [en:montasio-aop], Nostrano PAT [en:nostrano-pat]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Taliah [qc:taliah], Monnoir [qc:monnoir], Pionnier [qc:pionnier], Mont-Jacob [qc:mont-jacob], Pont Blanc [qc:pont-blanc], Religieuses [fr:religieuses], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley / Hatley Road [qc:chemin-hatley], Frère chasseur [qc:frere-chasseur]
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Taliah [qc:taliah], Monnoir [qc:monnoir], Pionnier [qc:pionnier], Mont-Jacob [qc:mont-jacob], Pont Blanc [qc:pont-blanc], Religieuses [fr:religieuses], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel], Chemin Hatley / Hatley Road [qc:chemin-hatley], Frère chasseur [qc:frere-chasseur]
01 Synonyms and historical names (NCBI)
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) NCBI ↗ : Bifidobacterium animalis subsp. lactis (Meile et al. 1997) Masco et al. 2004 • Bifidobacterium lactis
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Lacticaseibacillus paracasei (Collins et al. 1989) Zheng et al. 2020 • Lactobacillus casei subsp. alactosus • Lactobacillus casei subsp. pseudoplantarum • Lactobacillus paracasei
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Lacticaseibacillus paracasei (Collins et al. 1989) Zheng et al. 2020 • Lactobacillus paracasei N1115
02 Ecological origins and habitats
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) NCBI ↗ : Corse — Corse-du-Sud, Haute-Corse ; Italie — Vallée d'Aoste ; Italie — Ligurie ; Italie — Province autonome de Trente, Sardaigne ; Italie • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat], Silter AOP / Silter PDO [en:silter-aop], Fromage Jāņu / Jāņi cheese [en:fromage-j-u]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Canada — Centre-du-Québec ; Canada — Montérégie ; Canada — Estrie et Centre-du-Québec ; Canada — Saguenay–Lac-Saint-Jean ; Canada — Estrie • Taliah [qc:taliah], Monnoir [qc:monnoir], Pionnier [qc:pionnier], Mont-Jacob [qc:mont-jacob], Pont Blanc [qc:pont-blanc], Religieuses [fr:religieuses], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel]
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Canada — Centre-du-Québec ; Canada — Montérégie ; Canada — Estrie et Centre-du-Québec ; Canada — Saguenay–Lac-Saint-Jean ; Canada — Estrie • Taliah [qc:taliah], Monnoir [qc:monnoir], Pionnier [qc:pionnier], Mont-Jacob [qc:mont-jacob], Pont Blanc [qc:pont-blanc], Religieuses [fr:religieuses], La Madelaine [qc:la-madelaine], Le Ménestrel [qc:le-menestrel]
03 Paste textures and rheology
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) 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 ↗ : Bleu d'Élisabeth (Fromages à pâte persillée) ; Pikauba (Pâte demi-ferme) ; Bleu bénédictin (Fromages à pâte persillée)
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Bleu d'Élisabeth (Fromages à pâte persillée) ; Pikauba (Pâte demi-ferme) ; Bleu bénédictin (Fromages à pâte persillée)
04 Cheese families and technologies
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) NCBI ↗ : Laits (fluide et poudre) ; Fromages slovènes ; Fromages suédois ; Fromages lithuaniens ; en:frozen-cheeses • Brocciu [en:brocciu], Séras PAT [en:seras-pat], Brossa PAT [en:brossa-pat], Bruzzo PAT [en:bruzzo-pat], Casàda PAT [en:casada-pat], Reblec PAT [en:reblec-pat]
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Fromages canadiens ; en:pastries ; Fromages italiens ; Fromages à pâte filée ; Fromages à pâte persillée français • Taliah [qc:taliah], Monnoir [qc:monnoir], Pionnier [qc:pionnier], Mont-Jacob [qc:mont-jacob], Pont Blanc [qc:pont-blanc], Religieuses [fr:religieuses]
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Fromages canadiens ; en:pastries ; Fromages italiens ; Fromages à pâte filée ; Fromages à pâte persillée français • Taliah [qc:taliah], Monnoir [qc:monnoir], Pionnier [qc:pionnier], Mont-Jacob [qc:mont-jacob], Pont Blanc [qc:pont-blanc], Religieuses [fr:religieuses]
05 Technological markers (pH and gas)
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) 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
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Eau : 50.01 g ; Glucides : 2.40 g ; Sucres : 0.00 g ; Lactose : 0.00 g
08 Pathogens and bioprotection
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) NCBI ↗ : EFSA QPS (Zenodo), FoodOn Ontology (OBO)
Lacticaseibacillus paracasei (#1597) NCBI ↗ : EFSA QPS (Zenodo), FoodOn Ontology (OBO)
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : EFSA QPS (Zenodo), FoodOn Ontology (OBO)
09 Surface interactomes and syntrophy
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) NCBI ↗ : Acinetobacter rudis (TaxID:632955), Aerococcaceae bacterium WS 4962 (TaxID:2729352), Aerococcaceae bacterium WS 5396 (TaxID:2729355), Aerococcaceae bacterium WS 5397 (TaxID:2729356), Aerococcaceae bacterium WS 5398 (TaxID:2729357), Allium schoenoprasum (TaxID:74900), Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718)
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Allium sativum (TaxID:4682), Allium schoenoprasum (TaxID:74900), Allium ursinum (TaxID:4684), Aspergillus flavus (TaxID:5059), Aspergillus niger (TaxID:5061), Aspergillus niger SH-2 (TaxID:1316740), Aspergillus niger f. hennebergii (TaxID:3479527), Aspergillus oryzae (TaxID:5062)
Lacticaseibacillus paracasei N1115 (#1446494) NCBI ↗ : Aspergillus niger (TaxID:5061), Aspergillus niger SH-2 (TaxID:1316740), Aspergillus niger f. hennebergii (TaxID:3479527), Aspergillus oryzae (TaxID:5062), Aspergillus oryzae 100-8 (TaxID:1197718), Aspergillus oryzae RIB326 (TaxID:1146887), Bacillus cereus (TaxID:1396), Bacillus cereus 172560W (TaxID:526967)
10 Terroirs and protected designations (PDO/PGI)
Book ↗
Lacticaseibacillus paracasei (#1597) NCBI ↗ : Liliputas [lt:liliputas]
11 Volatilome and aromatic profiles
Book ↗
Bifidobacterium animalis subsp. lactis (#302911) 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 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
Lacticaseibacillus paracasei N1115 (#1446494) 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 ↗
Bifidobacterium animalis subsp. lactis (#302911) 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
Lacticaseibacillus paracasei N1115 (#1446494) 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 ↗