FUNGI IN CHEESE RIPENING. SI 
No other species of mold has been found upon every cheese 
examined, although no market cheese has failed to-show con- 
tamination with at least one or two of the other fungi listed 
above. In other words, comparative biological examination 
of imported Camembert cheeses established the fact that these 
two species of mold were present upon them all, however 
abundantly they might be contaminated with other forms. The 
examination of hundreds of cheeses in the city markets has 
shown the presence of the same two molds upon all the brands 
of Camembert offered for sale. Such analysis clearly estab- 
lished the presénce of these molds upon the ripe cheese, but 
gave no information either as to whether they were necessary 
or what function, if any, they might have. | 
Hxperiments were therefore devised to test the relationship 
of these molds to the ripening processes outlined above. The 
constant occurrence of other molds also upon the cheese brings 
up the question, How and to what extent do they affect the 
ripening process? ‘The experiments have been made to in- 
clude as many species as possible therefore. Where detailed 
chemical analyses were necessary the work has necessarily 
been restricted to a few forms. 
For this purpose in addition to the Camembert Penicillium 
and Oidium lactis, the Penicillium found in Roquefort cheese 
(der Edelpilz of German authors) has been usually used. For 
convenience it is called the Roquefort Penicillium or Roquefort 
mold. One of the Mucors probably Mucor (or Chlamydomucor ) 
' racemosus, is so commonly found that it has been often in- 
cluded. A pure white mold closely related to the Camembert 
Penicillium has given some interesting contrasts. When refer- 
ence is made to any of the numerous undetermined green species 
of Penicillium, they will be indicated by the letter or number 
under which they appear in the record book of cultures, and 
under which the origin and subsequent cultural history of all 
species studied has been kept. 
These studies involve two classes of data, (1) those experi- 
ments requiring quantitative analyses which have been con- 
ducted in codperation with Mr. A. W. Bosworth, chemist to 
this investigation. The results of such series of analyses will 
appear in his report; (2) experiments which show the physio- 
logical characters of the fungi by physical changes in the 
