182 REPORT OF THE CHEMIST OF THE 
the insoluble form. We therefore find in this cheese that from 
25 to 50 per ct. of the nitrogen is present in the salt-soluble 
form.* 
MOLDS. 
The molds present upon the surface of the cheese play a very 
important, if not the most important, part in the ripening of 
camembert cheese. 
- Spores are scattered upon the surface of the cheese when it 
is one or two days old; and these germinate and grow, producing 
a white velvety mass on the cheese which turns a dirty green 
about the tenth or twelfth day, due to the ripening of the spores. 
About this time the true ripening of the cheese begins, due to 
the liberation of a proteolytic ferment which penetrates slowly 
into the cheese, breaking the paracasein down into simpler forms 
of nitrogen compounds. It requires about four weeks for the 
entire mass to be acted upon. 
The author has been able to secure a liquid which possesses 
strong proteolytic power by growing the kind of mold® used in 
making camembert cheese upon a modification of Raulin’s fluid.” 
Proteolytic action was obtained in a range from 0.6 per ct. 
hydrochloric acid to 1.8 per ct. sodium carbonate, being 
strongest in weak sodium carbonate. No studies have yet been 
made to ascertain the nature of this ferment. The only fact of 
importance noted is that a strong proteolytic action is obtained 
by it in the presence of considerable acid phosphate (CaH,P,O,) 
which condition exists in a cheese. 
The nature of the changes produced by the enzym of the 
mold is shown in Table VI. 
*The changes which take place in cheddar cheese have been worked upon 
by Dr. L. L. VanSlyke and the author.. It was found that the changes are 
the same as in camembert cheese but not so complete. For a full discussion 
of these changes, their cause, effects and relation to cheese ripening, the 
reader is referred to Technical Bul. 4 of this Station. (Page 152 of this 
Report.) : 
5 Penicillium camemberti Thom. 
8U..S) Dept. Agra B.A Ty Bul..82,"p.516. 
