Excerpt from Fungi in Cheese Ripening: Camembert and Roquefort It has been shown in a previous bulletin that certain fungi are the active agents indispensable to the ripening of Camembert cheese. The general results and the data upon which they rest are there dis cussed, but the more special mycological studies, involving several lines of work, remained to be brought out in greater detail. These fall naturally under two heads: (1) The physiological studies of the func tions of particular species in the ripening processes of Camembert, Roquefort, and certain related types of cheese; (2) the classification and description of these and other forms occurring in dairy work. This paper includes only the work done under the first head. The description of the fungi occurring in dairy work is reserved for another paper. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.