go STORRS AGRICULTURAL EXPERIMENT STATION. 
here, it has been shown that the action of the fungus is carried 
on at distances from the mycelium which preclude direct ac- 
tion. ‘The enzyme, must therefore be secreted and diffuse 
outward from the mycelium into the substratum. This ex- 
plains why the Camembert cheese begins to ripen just under 
the surface and why this action progresses inward fronr all 
sides until the cheese is entirely ripe. Before this process is 
complete the center is simply sour curd. A good illustration 
of this action is seen in cheeses which are ripened without 
turning. In such cases the development of mold and enzyme 
on the lower surface is prevented and as a consequence ripen- 
ing is delayed on that surface. 
CAMEMBERT PENICILLIUM UPON CHEESE. 
Many cheeses have been made and inoculated with this mold 
alone in conjunction with pure cultures of lactic starter. Little 
difficulty is found in this, since if an abundance of spores are 
put upon the cheese when made, this mold seems capable of 
taking and maintaining the lead of all others. A cheese made 
in this way and ripened for from three to four weeks will 
finally be rendered creamy, or under some conditions, waxy 
throughout; in color, white within; in flavor, almost neutral; 
having no particular character good or bad, and hence to a 
lover of Camembert cheese, tasteless and insipid. The import- 
ant features of this ripening process are then, the completeness 
of its action and the entire absence of any objectionable char- 
acter in its flavor. Biological analysis has shown that the center 
of such a ripened cheese may be practically a pure culture of 
lactic organisms. The texture is, therefore, obtainable by the 
use of the Penicillium alone. ; 
COMPARATIVE STUDIES OF FUNGOUS DIGESTION. 
Comparative tests of digestive action have been made for a 
number of molds. ‘The Roquefort Penicillium has been used 
in parallel cultures with the Camembert Penicillium in many 
determinations. It has shown equal or greater ability to digest 
milk and curd. A typical example of several series consisted 
of cultivation of eleven species of Penicillium upon sterilized 
milk in large test tubes. Observation of results after seven 

