New YorK AGRICULTURAL EXPERIMENT STATION. 171 
7. Molds are responsible for that part of the ripening of the 
cheese in which the compact insoluble curd is changed in texture 
and becomes a soft creamy mass almost entirely soluble in water. 
This is due to enzyms produced by the molds. 
INTRODUCTION. 
Early in the year 1904 some cheese investigations were started 
at the Storrs Agricultural Experiment Station, Storrs, Conn. This 
was cooperative work carried on by the Dairy Division of the U. S. 
Department of Agriculture and the Storrs Agricultural Experiment 
Station. The author accepted the position as chemist for this in- 
vestigation and worked upon the problems connected with it until 
May, 1905, when he accepted a position at the New York Agri- 
cultural Experiment Station. 
While at Storrs the proximity of Yale University permitted much 
time to be spent in the Laboratory of Physiological Chemistry of 
the Sheffield Scientific School, and the author wishes to acknowledge 
that his studies upon the salt-soluble form of casein found in 
cheeses are due to the influence of Dr. L. B. Mendel of that Labo- 
ratory. ; 
The author also wishes to acknowledge the great help received 
through the opportunity to consult with Dr. L. L. Van Slyke, 
Chemist of this Station, and through his kindness in allowing the 
work to be carried on along with regular work of the laboratory. 
While connected with the cheese work at Storrs the author be- 
came much interested in the problems connected with the making 
of camembert cheese. He was unable to make a complete study of 
the chemical problems involved during his short stay there. Soon 
after taking up his duties at Geneva, study of the problems was 
resumed as opportunity offered, with the hope of making some 
points more clear. 
This paper is therefore published at this time because the author 
is unable to continue the work at present, and it seems best to pre- 
sent the studies so far made with the hope that some time in the 
future the work may be continued and developed. 
It has been the aim to cover in this paper all the preliminary 
stages in such shape that a clear idea of the nature of the funda- 
mental chemical changes may be obtained. Those interested in the 
work are referred to the following bulletins on the subject which 
have been published by the Dairy Division of the Bureau of Animal 
Industry of the U. S. Department of Agriculture: 
