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FUNGI IN CHEESE RIPENING. 73 
FUNGI IN CHEESE RIPENING.* 


te “ i. vee 
BY CHARLES. THOM, 
CON TEN TS. 
Introduction and Acknowledgments, 73 Does the Mycelium penetrate the 
Camembert Cheese: | ISG Oe Sere 2 5 Ene? 
Re enn GTS ary s | Camembert Penicillium upon cheese, 90 
i eet, athe ed oat * eA Comparative studies of fungous di- 
Culture media and methods, - - 75 | gestion and table, - hart s pee 
Effect of a fungus upon a culture | Flavors, Capkce | aphh aa" ats ey PL 
medium, eee eee On Temperature, ghar «6 = 2 =n 96 
peal analysis of a secs - 78 | Hinmiditye: -\ eee 2) > 3) 8S ee 
Literature of cheese fungi, an, TO Inoculating material, - - - 98 
Flora of Camembert cheese, - - 80 | Inoculating with Penicillium,- - I00 
Camembert Penicillium and Oidium | Vitality of spores, Sel ws a he TOt 
lactis, - - se - - - 80 | Contaminations,-  - - Sa SALOe 
Relation of molds to acidity, - - 82 | Roquefort Cheese: 
Digestion of casein, - - - - 85 | (Cheeses related to Roquefort,-  - 102 
Liquefaction of gelatine, - - - 86 | American Brie and Isigny, - - 105 
Raulin’s fluid, - - 2 - =o Molds referred toin this paper, - 106 
Casein (pure) Ca ah Sah tee el 88 | Summary, Re ie 8 a eee Pears 
Sterile milk and curd, - - - 88 | Literature references, - - - - II5 
CAMEMBERT AND ROQUEFORT. | ) 
It has been shown in a previous bulletin that certain fungi 
are the active agents indispensable to the ripening of Camem- 
bert cheese. The general results and the data upon which they 
rest are there discussed. The more special mycological studies 
involving several lines of work remain to be brought out in 
greater detail. These fall naturally under two heads: (1) The 
physiological studies of the functions of particular species in 
the ripening processes of Camembert, Roquefort, and certain 
related types of cheese. (2) ‘The classification and descrip- 
tion of these and other forms occurring in dairy work. ‘This 
paper will include the work that has been done under the first 
head only. ‘The description of the dairy fungi occurring will 
be reserved for another paper. 
* The experiments in cheese making are conducted in coéperation with the Dairy 
Division of the Bureau of Animal Industry, United States Department of Agriculture. 
' IL. A. CLINTON. 
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