THE CAMEMBERT TYPE OF SOFT CHEESE. 43 
The Storrs Agricultural Experiment Station has furnished 
the necessary laboratories, apparatus, and curing rooms for 
conducting the experiments, and has had the general planning 
of the work. ‘The Dairy Division of the Bureau of Animal 
Industry has furnished three experts to assist in the work, 
viz.: a mycologist, a chemist, and a practical cheese maker, 
and has provided for certain traveling expenses connected with 
the work. The organization of the actual working staff con- 
nected with these investigations is as follows: 
H. W. Conn, bacteriologist of the Storrs Station, supervisor. 
Charles Thom, cheese expert of the United States Depart- 
ment of Agriculture, mycologist. 
A. W. Bosworth, cheese expert of the United States Depart- 
ment of Agriculture, chemist. 
Theodore Issajefi, cheese expert of the United States De- 
partment of Agriculture, cheese ‘maker. 
W. A. Stocking, Jr., assistant bacteriologist of the Storrs 
Station. 
In addition to the above who have been actively engaged in 
the cheese investigations, credit is due to Dr. B. B. Turner, 
chemist of the Storrs Station and of the Connecticut Agricul- 
tural College for valuable suggestions, and to Mr. W. M. 
Esten, laboratory assistant to Dr. Conn for bacteriological de- 
terminations. The Connecticut Agricultural College has freely 
permitted the use of laboratories and apparatus for this work, 
without which we would have been seriously handicapped. 
The work is now thoroughly organized and the investiga- 
tions are being conducted with the following objects in view: 
rt. To learn the details of the methods of manufacturing 
some of the soft cheeses. 
2. ‘To learn more accurately the details of the process of 
ripening and to determine the organic agents involved and 
their exact functions. | 
3. To study the chemical composition of the ripened pro- 
duct, the changes involved in ripening, and its relation to food 
values and digestibility. 
4. ‘To discover the difficulties connected with the manu- 
facture of soft cheese and the ways of meeting them. 
