FUNGI IN CHEESE RIPENING. 93 
useful in this process. For comparison, cheeses have been 
made and inoculated with the Roquefort Penicillium, with un- 
determined species of Penicillium appearing on the record as 
ee 300, 5° 310,’” *968,"? “o132."! TOF these species one, 
‘310,’ when cultivated upon every medium used except the 
cheese duplicated the reactions of the Camembert mold com- 
pletely. Its morphology is scarcely distinguishable. It differs 
only in that it remains pure white during its entire cycle of 
development, while the Camembert species turns gray-green in 
age. The close relationship apparent, together with a promis- 
ing test, led to its use upon over 100 cheeses. ‘The changes in 
curd resulting from its action were widely different. These 
cheeses were drier, waxy, with a mealy, crumbling layer just 
under the rind. ‘The physical character of the results and the 
flavor produced were so different that the cheeses were entirely 
worthless. ‘This mold was originally isolated from a market 
Camembert cheese where it was found mixed with others. 
The presence of the Roquefort Penicillium may be seen by 
the spots of green it produces and may be detected by a sharp, 
bitter, perhaps astringent taste. The texture of the cheese pro- 
duced is different and the flavor, when it is present in any large 
amount, is so strong as to be very objectionable to many. When 
present in small amounts upon a cheese it gives a certain sharp- 
ness or piquancy to it, such as has been often found in certain 
brands of imported cheese and is sought for by some buyers. 
The species marked ‘‘ O”’’ and ‘‘300’’ secrete a bright yellow 
pigment into the cheese which colors every area with which 
it comes into contact. A cheese was inoculated with ‘‘ 300’’ 
and examined when eight weeks old. It had produced no trace 
of the texture of Camembert. The center of the cheese re- 
mained practically sour curd, while the portion for perhaps 
one-fourth of an inch under the colony was decomposed. 
‘The species marked ‘'68’’ has been obtained from cheese 
from widely different sources. In cultures upon milk and milk 
agar it produced little action upon the casein. A cheese inocu- 
lated with it remained largely sour curd for two months. The 
species marked ‘‘132’’ is a very common green form, appear- 
ing in dairy and other cultures. It has given no satisfactory 
results when grown upon cheese. In this way, related species 
found in cheese work have been tested in their effects upon 
