XXIV STORRS AGRICULTURAL EXPERIMENT STATION 
of the cheese. He is now seeking to fix upon a standard for 
newly made cheese which will ensure a more uniforn) 
ripened product. 
The work upon the cheese of the Roquefort type has so 
far been held as secondary to the problems of Camembert. 
Experiments have been made regularly and have yielded 
many excellent cheeses—so satisfactory as to convince us 
that a cheese of that type out of cow’s milk will eventually 
be worked out. Although individual cheeses have approx- 
imated the ideals sought the experiments have not yet 
reached the stage when practical directions for making such 
cheese can be offered. 
CHEMISTRY. 
The chemical work during the past year consisted mainly 
in the isolation and identification of some of the chemi¢éal 
constitutents of the ripened cheese. This plan was followed 
in order to throw some light upon the nature of the enzymes 
concerned in the ripening process. The presence of certain 
characteristic end products which accompany tryptic diges- 
tion showed that the changes which the cheese curd under- 
goes are similar in many respects to those produced by the 
pancreatic secretion. Certain dissimilarities, however lead 
to the belief that the principal ripening agent, the proteolytic 
enzyme of the mold, is not identical with either pepsin or 
trypsin. A detailed discussion of these results will be 
found in a paper which is submitted for publication, en- 
titled “Some Chemical Phases of the Ripening of Camem- 
bert Cheese.” For a brief outline of the chemical reactions 
involved in the ripening process, the reader is referred to 
an article appearing elsewhere in this report. Other work 
has been carried on in co-operation with the mycologist, 
regarding the nutrition and metabolism of certain fungi. 
This work however, is far from completion and cannot be 
included in our report. 
MYCOLOGY 
The mycological work has included a continued super- 
vision of the matter of inoculation of the cheese with various 
types of ripening agent. Several species of Penicillium have 
