722 A MANUAL OF THE PENICILLIA 



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Hammer, B. W. 1940. Flavor development in dairy products by micro-organisms. 

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Irvine, O. R. and Sproule, W. A. 1940. Mold inhibitors for cheese. Canad. 

 Dairy and Ice Cream Jour. 19: 19. 



Johan-Olsen, O. 1898. Die bei der Kasereifung wirksamen Pilze. Centbl. f. 

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LouBiERE, A. 1924. Recherches sur quelques mucedinees caseicoles. Theses 

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Martin, C. 1920. Laiterie. 5th ed. J. B. Bailliere et Fils. 



Maze, P. 1905. Les microbes dans I'industrie fromagere. Inst. Pasteur (Paris) 

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Morgan, G. F. V. and Moir, G. M. 1933. Discoloration in New Zealand Cheddar 

 cheese. Muddy, pink, and bleached defects. I. Bacteriological investi- 

 gations. II. Biochemical investigations. Jour. Dairy Res. 4: 226-245, 



2 figs. 



Staub,W. 1911. Penicillium casei n. sp. als ursache du rotbraunen Rinderfarbung 

 bei Emmentaler Kasen. Centbl. f. Bakt. etc. (II) 31: 454. 



Thom, C. 1906. Fungi in cheese ripening: Camembert and Roquefort. U. S. 

 Dept. Agr., Bur. Anim. Ind., Bui. 82, pp. 1-39. 



1914. The salt factor in the mold ripened cheeses. Conn. (Storrs) Agr. 



Expt. Sta. Bui. 79, pp. 387-394. 



1944. Molds in the cheese industry. N. Y. Bot. Gard. Jour. 45: 105-113, 



3 pis. 



and Fisk, W. W. 1918. The book of cheese. Macmillan. 



Ullscheck, F. 1928. Penicillium-"Arten" und -"Rassen" im Kiisekeller. Bot. 



Arch. 23: 289-384, 3 pis.. 33 figs. 

 Weigmann, H. 1933. Handbuch der praktischen Kaserei. 4th ed. Berlin. 

 WiLLE, J. 1927. Einiges fiber die Mikroflora verschiedener Kasearten. (The 



microflora of various kinds of cheese.) Mikrokosmos (Stuttgart) 21: 35-41. 



Ifig. 

 WiLLiNGHAM, J. J. 1941. Actiou of mold inhibitors on dairy products. Iowa State 



Col. Jour. Sci. 16: 152-154. 



Camembert and Related Cheeses 



Demeter, K. J. AND MossEL, H. 1932. Zur Bekampfung der Braunfleckigkeit 

 von Camembert-Kase (Erreger: Penicillium brunneo-violaceum Biourge). 

 Milchw. Forsch. 13: 248-262. ■ 



Dox, A.W. 1908. Proteolytic changes in the ripening of Camembert cheese. U.S. 

 Dept. Agr., Bur. Anim. Ind., Bui. 109, pp. 1-24. 



Laxa, O. 1932. tJber die Reifung des Ellischauer Kases. Zentbl. f. Bakt. etc. (II) 

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LouBiERE, A. 1920. Sur le flore fongique du fromage de Brie. Acad. Sci. Compt. 

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RoBBiNs, W. J. 1916. Influence of certain salts and nutrient solutions on the secre- 

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Thom, C. 1909. Camembert cheese problems in the United States. U. S. Dept. 

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