^0 BACTERIA, YEASTS, AND MOLDS 



benefited by the development of molds. As already 

 noticed, the peculiar flavor of certain cheeses is due to the 

 growth of molds. Roquefort cheese, by a special device 

 of the manufacturer, is caused to mold. When cut open 

 this cheese shows green spots extending through its sub- 

 stance, and these little green masses are simply the spores 

 of molds which have developed in the cheese during its 

 ripening. Stilton cheese, a variety made in England, and 

 Gorgonzola are also ripened by molds. Camembert cheese, 

 a type of soft cheese very popular in Europe and begin- 

 ning to obtain a considerable market in the United States, 

 is always covered with molds which have developed dur- 

 ing the ripening of the cheese, and have contributed to 

 its flavor. Brie cheese is another type whose flavors are 

 due to molds, and there are several others less well known. 



Diseases of Animals produced by Molds 



Some species of molds may live a parasitic life. Many 

 species live as parasites upon plants, sending their myce- 

 lium into the leaves or stems of the plants, and produ- 

 cing thus a variety of diseases. With these we are not 

 concerned in this work. A few molds can live a parasitic 

 life upon animals, and there are consequently a few animal 

 diseases produced by molds. The mold diseases of man- 

 kind comprise two or three common skin diseases, which 

 sometimes become quite troublesome. 



The most common of these mold diseases in man is 

 called ringworm, an affection of the skin which produces 

 open sores. These sores spread in all directions from a 

 central starting point, and as they spread they heal in 



