172 REPORT OF THE CHEMIST OF THE 
Bulletin 71 treats the whole subject of camembert cheese in a 
preliminary way; 
Bulletin 82 discusses the subject of molds used in making camem- 
bert cheese; and 
Bulletin 08 gives detailed directions for making this vAe of 
cheese. 
In these papers it is shown that in the making and ripening of 
camembert cheese there are three sets of active agents employed: 
1. Bacteria are introduced into the milk to produce the proper 
acidity. These bacteria, or some of them, remain in the cheese and 
by the subsequent production of acid are responsible for other deep- 
seated changes. 
2. Rennet is added to the milk to procite the coagulum or curd. 
3. Certain kinds of molds are allowed to develop on the surface 
of the cheese. These molds produce proteolytic ferments which are 
responsible for the changes the curd undergoes after the bacterial 
action is complete. 
Each of these agents produces a change in the cheese which is 
easy to follow and distinguish from the changes produced by the 
other agencies; for the changes occur at separate periods of the 
process. : 
After the rennet has set the curd, the bacterial activity is very 
marked and can be followed because the mold exerts no influence 
upon the cheese until after the curd is 12 to 14 days old. By that 
time the bacterial action is completed and the bacteria have been 
reduced to comparatively small numbers. 
METHOD OF MAKING CAMEMBERT CHEESE. 
A brief outline of the process of making and ripening camembert 
cheese is as follows: The milk is first brought to the proper degree 
of acidity, and the curd is then produced by the action of rennet, 
enough rennet being added to form a solid curd which can be cut 
in about one and one-half to two hours. | 
The curd after being cut is allowed to stand in the whey a short 
time and is then ladled into forms and allowed to drain without 
pressure. After a few hours mold spores are sprinkled over the 
cheese. In about 24 hours the cheese has settled into a mass which 
*For more complete details of the methods of making and ripening this 
type of cheese the reader is referred to Bulletin 98, of the Dairy Division, 
Bureau of Animal Industry, U. S. Department of Agriculture, entitled 
“Directions for making the camembert type of cheese.” By Theodore 
Issajeff. 
