94 STORRS AGRICULTURAL EXPERIMENT STATION. 
cheese and shown not to produce changes comparable in phy- 
sical character to that demanded in a Camembert cheese, and 
constantly obtained by the use of the Camembert Penicillium. 
There seems to be no further question but that this species of 
Penicillium, among all the molds so far studied, is the only 
agent capable of producing the characteristic texture of the 
best type of Camembert cheese with no objectionable flavors 
Griecolors: 
FLAVORS. 
All attempts to produce the flavor of Camembert cheese in 
pure cultures of milk and curd with particular organisms have 
failed. Here again we have had to depend upon the use of 
cheeses so that direct, positive proofs have not been possible. 
The value of the indirect or circumstantial evidence offered 
must depend upon the completeness with which all factors have 
been considered. It has been previously shown that a cheese 
may be ripened to the texture of the best Camembert by the 
action of lactic bacteria and the Camembert Penicillium GPs 
candidium or album?) but that it will lack flavor. <A series of 
difficulties are met here. The typical flavor does not begin to 
appear until ripening is well along. ‘This would indicate that 
the flavor producing agent or agents must act upon already 
partially ripened cheese to produce the particular end-products 
which give this flavor. But coincident with this the acidity of 
the curd has become so far reduced that bacterial development 
may now occur on the surface at least, and as a matter of 
observation few cheeses begin to show flavor until cultures from 
their surface show swarms of bacteria of various species. It 
has not been practically possible to change these conditions 
sufficiently to make cheeses bearing only pure cultures upon 
the surface. The problem becomes then one of comparative 
study, and the elimination of the unnecessary factors one by one 
rather than the direct production of the flavor sought in a single 
conclusive experiment. : | 
Some organism or organisms must be sought for to’ produce 
the flavor. The appearance of the flavor of the imported 
article in certain experimental cheeses at this stage of the in- 
vestigation led to their immediate study. ‘This showed that 
Oidium lactis was abundant upon these cheeses and emphasized 

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