REPORT OF THE CHEESE INVESTIGATION xXV 
been experimented with but after thorough test of the most 
promising of these, there seems to be no reason to alter our 
previous opinion that better results are secured with pure 
cultures of the Camembert mold than with any substitute 
upon that type of cheese. Some interesting alterations of 
flavor by the introduction of another mold indicate that 
special portions of the trade may be reached by such intro- 
duction. This side of the work has not been allowed to 
interfere with the original problem of first reaching the 
texture and flavor at present sought by those who regularly 
deal in the best imported brands of Camembert. These 
results contribute to the conviction that with the develop- 
ment of the industry, will lead to the recognition of anda 
demand for, not one but several varieties of cheese all of 
the Camembert type. Some of these varieties may already 
be clearly forecasted, by these results. In purely scientific 
lines, the description and illustration of the species of 
Penicillium obtainable, have been continued and the results 
of three years’ work are submitted as a paper entitled, 
“Cultural Descriptions for Species of Penicillium.” Par- 
allel with this, studies of the same species are made accumu- 
lating for a future paper upon their comparative metabolic 
activities, under. numerous culture conditions. | 
Respectfully submitted, 
CuHarLes THom, Mycologist, 
ARTHUR W. Dox, Chemist, 
Assistant Dairymen, Dairy Division, 
Bureau of Animal Industry. 
