Identifier: textbookofmycol00hars (find matches)
Title: A text-book of mycology and plant pathology
Year: 1917 (1910s)
Authors: Harshberger, John W. (John William), 1869-1929
Subjects: Plant diseases Fungi
Publisher: Philadelphia : P. Blakiston's Son & Co.
Contributing Library: University of British Columbia Library
Digitizing Sponsor: University of British Columbia Library

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negar. It is baked andkept moist from a month to six weeks during which time it is penetrated by thegreen mould above mentioned. For use the bread is crumbled and sifted. Thecheese is subjected to pressure, which is gradually increased for ten to twelve hours.It is turned usually one hour after putting into hoops. It is wrapped in cloth atthe end of twelve hours and taken to the first curing room. The cloths are fre-quently changed during ten to twelve days. Formerly, the manufacture wascarried on by shepherds but now as the industry is commercialized, the ripening iscarried on in caves in the Roquefort region in which the air circulates freely and the 45 7o6 ADDITIONAL EXERCISES temperature is 40° to 45°C. When ripe, the cheeses are prepared for shipment by acovering of tin-foil properly inscribed with the manufacturers name. Penicillium Camemberti (Fig. 245).—The colonies of this important fungus onpotato agar are at first effused and white changing in five to eight days togray-
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FiG. 245.—Penicillium Camemberti. a, Conidiophore with common type ofbranching with conidiospores; b, a common less-branched form; c, d, f, diagrams oflarge fructifications; g, i, j, germinating conidiospores. (From Bull. 82, Bureau ofAnimal Industry, also After Thorn.) green. The hyphaj are loosely felted, about sn in diameter. The septate conid-iophores are 300 to 8oo/i in length and 3 to 4/z in diameter, thin-walled oftencollapsing with age. Fructification about 175/i tall, consisting of one main branchand one lateral branch, sparingly branched to produce the sterigmata which abstrictoff ellipsoidal conidiospores, smooth and bluish-green by transmitted light, thin- APPENDIX VII 707 walled and commonly guttulate, 4.5 to 5.5JU in diameter. The growing and fruitingperiod is about two weeks. This green mould grows in Camembert and other softcheeses, where it causes a breaking down of the casein. Camembert cheese is a softrennet cheese made from cows milk. A typic cheese is about four

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