FUNGI IN CHEESE RIPENING. 105 
ence upon the molds, which results in the dominance of the 
one species so universally found. This species has been intro- 
duced into experimental cheeses at this Station. 
AMERICAN BRIE AND ISIGNY. 
Cheeses of the type referred to in our previous bulletin as the 
American Brie have been studied for comparison. ‘This was a 
collective term suggested to cover cheese sold under various 
labels as Brie, Isigny, Wiener, Miniature and others, desig- 
nated commonly by the retailer simply as Brie. ‘The name Brie 
seems to be applied in the French dairy literature to a cheese 
which differs from the Camembert in the process of making, 
but ripened by the same fungi and approximately in the same 
way as Camembert. The domestic product so far as examined 
is quite different, with the exception of the out-put of one 
factory which is conducted by imported cheese makers. ‘The 
cheese met in the eastern markets under these names shows no 
trace of the Camembert Penicillium. Numerous brands have 
been examined in the market and many hundreds of cheeses 
have been seen in the cellars of two of the largest cheese com- 
panies. Oidium lactis is universally present upon these cheeses, 
but its presence goes practically unnoticed by the makers since 
it produces neither color nor aerial mycelium. All noticeable 
molds are washed or scraped from the surface of the cheese. 
The washing produces exactly the best conditions for the 
growth of bacteria and Oidium. This treatment results in a 
cheese without a very definite fungous rind, with a strong 
flavor and smell. 
Cultures from this type of cheese indicate that there is an 
associative action between the Oidium lactis and various species 
of bacteria. Several species of Penicillium occur as contamina- 
tions in these cellars, and sometimes are found upon the cheeses 
in the market. Every effort is made to eliminate mold action 
other than that of Oidium lactis, which usually passes unrecog- 
nized. Cheeses of this type usually bear rich growths of yeasts, 
giving a characteristic greasy feeling to the surface. Exactly 
what parts these various organisms play in the production of 
Brie is as yet undetermined. 
Single studies have shown that Oidium lactis is the dominant 
mold upon the surface of some brands of Limburger, brick and 
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