TOPICAL BIBLIOGRAPHY 723 



Roquefort Type Cheeses 



Arnaudi, C. 1927. Sui Penicilli del Gorgonzola. Boll. Inst. Sieroterapico Mila- 

 nese Fab. 7: 13-28, Tav. I, II. 



■ — ■ — — 1928. Uber die Penicillien des Gorgonzolakases. Zentbl. f. Bakt. etc. (II) 

 73: 321-330. 



Bryant, H. W. 1937. The effect of Penicillhnn roqueforti. B. W. Hammer Pane- 

 gyric, 119-122, Collegiate Press Inc., Ames, Iowa. 



AND Hammer, B. W. 1940. Bacteriology of cheese. V. Defects of blue 



(Roquefort -type) cheese. Iowa Sta. Res. Bui. 283, pp. 109-147, figs. 10. 



Coulter, S. T. and Combs, W. B. 1939. The use of steapsin in the manufacture of 

 Blue cheese. Jour. Dairy Sci. 22: 521-525. 



, Combs, W. B., axd George, J. S. 1938. The influence of acidity variations 



during manufacture on the quality and rate of ripening of Blue or American 

 Roquefort cheese. Jour. Dairy Sci. 21: 239-245. 



. Combs, W. B., and George, J. S. 1938. The pH of Blue or American Roque- 

 fort cheese. Jour. Dairy Sci. 21: 273-274. 



CuRRiE, J. N. 1914. Flavor of Roquefort cheese. Jour. Agr. Res. 2: 1-14. 



Dattilo-Rubbo, S. 1938. The taxonomy of fungi of blue-veined cheese. Brit. 

 Alycol. Soc. Trans. 22: 174-181, 1 pi. 



FuNDER, L. 1921. Fremstilling av Roquefortest Produktionens Tillempning for 

 Xorske Forhold. Statens Meieriforsok. Beretning Xo. 12. Kristiania, 

 Norway. 



GoLDiNG, N. S. 1924. Study of the molds in blue-veined cheese. Roy. Soc. Can- 

 ada, Proc. and Trans. (3rd Series) 18: 67-74. 



1925. The mold associated with the ripening of blue-veined cheese. Myco- 



logia 17: 19-32. 



1926. Some factors affecting the growth of certain strains of Penicillium 



roqueforti. II. Blue mold. Jour. Dairy Sci. 9: 236-242, 2 figs. 



1930. Effect of ammonium salts on the crowth of Penicillium roqueforti in 



cheese. Roj'. Soc. Canada, Proc. and Trans. 24: 133-140. 



1934. Some factors affecting the growth of Penicillium roqueforti in cheese. 



Iowa State Col. Jour. Sci. 9: 151-153. 



1937. Methods used to increase blue mold growth in cheese. B. W. Ham- 

 mer Panegyric, 113-118, Collegiate Press, Inc., Ames, Iowa. 



■ 1940. Blue-veined cheese (Roquefort type) ripened in cans under gas- 

 controlled conditions. Amer. Dairy Sci. Assoc, West. Div. Proc. (26th Ann. 

 Meeting), pp. 44-47. 



Goss, E. F., Nielsen, V., and Mortensen, M. 1935. Iowa blue cheese. Iowa 

 Agr. Expt. Sta. Bui. 324. 



Hall, S. A. and Phillips, C. A. 1925. The manufacture of Roquefort type cheese 

 from goat's milk. Calif. Agr. Expt. Sta. Bui. 397. 



Hammer, B. W. and Bryant, H. W. 1937. A flavor constituent of blue cheese 

 (Roquefort type). Iowa State Col. Jour. Sci. 11: 281-285. 



HussoNG, R. V. and Hammer, B. W. 1935. The preparation of mold powder for 

 blue veined cheeses. Jour. Dairy Sci. 18: 589-601. 



Irvine, O. R. 1938. Canadian blue cheese. Canad. Dairy and Ice Cream Jour. 

 17: 19-22. 



Jensen, C. 1939. The lipolytic and proteolytic activities of various Penicillia of 

 importance in the ripening of blue cheese. Jour. Dairy Sci. 22: 435. (Abst.) 



1941. Relationship of the lipolytic and proteolytic activities of various 



Penicillia to the ripening of blue cheese. Iowa State Col. Jour. Sci. 16: 77-79. 



