SOFT CHEESES RIPENED BY MOLD 125 



Mold growth : 



Date of first appearance 



Purity and vigor 



Date of changing color 



Surface of slimy growth : 



Extent of 



General character of 



Surface contamination : 



Mold 



Oidium 



Yeast 



Bacterial. 



Wrapping : 



Date Material 



Condition of cheese 



Ripening : 



Rapidity of 



Texture 



Flavor : 



Ripened curd 



Unripened curd 



Special treatment and reasons for same : 



Record of treatment by days 



Room Date Observations. 



ID 16 D. 



2D . 17 D. 



3 D 18 D. 



4 D 19 D. 



5 D 20 D. 



6 D 21 D. 



7 D 22 D. 



8 D ... 23 D. 



9 D 24 D. 



10 D 25 D. 



11 D 26 D. 



12 D 27 D. 



13 D 28 D. 



14 D 29 D. 



15 D.... 30 D. 



31 D. 



