78 STORRS AGRICULTURAL EXPERIMENT STATION. 
is small, and for our purposes may be practically ignored; but 
the changes induced by indirect action—secretions from the 
mycelium—are great and far reaching. To this latter group 
belong the changes in acidity, digestive effects and flavors 
produced by fungi. 
LITERATURE OF CHEESE FUNGI. 
A review of the literature at the outset showed that no work 
on the fungous flora of the various types of soft cheese had been: 
published in English. Epstein at Prague studied the ripening 
of Camembert and Brie cheeses. He attributes the changes in 
the curd in French Brie to the action of Penicilliam album (?), 
but denies the participation of molds in the ripening of Camem- 
bert. Johan Olsen in Sweden has published a brief review of 
the fungi related to the ripening of Gammelost, barely men- 
tioning work done upon Camembert. Marpmann in Leipzig 
has listed many fungi as found in studies of cheese. Constantin 
and Ray in France have described the appearance upon the 
cheese of the species of Penicillium involved in the ripening of 
the French Brie. Roger, also in France, has attributed a single 
phase of Camembert cheese ripening to the activity of Penzczl- 
lium candidum,* for which he gives no description. Of these 
references, that of Epstein and that of Constantin and Ray 
describe the mold found upon the French Brie sufficiently 
clearly to aid in its recognition. A popular article in the 
Creamery Journal of October, 1904, gives in entirely untech- 
nical language a very satisfactory description of the appearance 
upon cheese of the Penicillium concerned in the ripening of 
Camembert. The general insufficiency of the literature avail- 
able made a first hand study of the types of cheese found in 
the American market the only source of material and definite 
information. . 
BIOLOGICAL ANALYSIS OF A CHEESE. 
In the biological analysis of a market cheese it is carefully 
unwrapped to avoid contamination as far as possible. Series 
of dilution cultures on neutral and acid media are made at 
once from each part of its surface which shows any variation 
in appearance. In this way all the surface molds and bacteria 

* The use of the specific name P. candidum is probably incorrect. 
