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Mycologia Volume 17, 1925 - Issue 1
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Articles

The Mold Associated with the Ripening of Blue Veined Cheese

N. S. GoldingUniversity of British Columbia
Pages 19-32 | Published online: 24 Sep 2018

Literature Cited

  • Golding, N. S. Report of progress on an investigation with the possible adaptation of the manufacture of Wensleydale cheese to the province of British Columbia. (In manuscript.) 1922.
  • Thorn, Charles & Currie, James N. The dominance of Roquefort mold in cheese. Jour. Biol. Chem. 15: 249–258. 1913.
  • Steuart, Dan W. The mold of the blue-veined cheese. Jour. Dairy Sci. 2: 407–414. 1919.
  • Thorn, Charles, Currie, J. N. & Matheson, K. T. Studies relating to the Roquefort and Camembert type of cheese. Storrs Agr. Exp. Sta. Bull. no. 79. 1914.
  • Percival, J. & Mason, G. Heather. The micro-flora of Stilton cheese. Jour. Agr. Sci. 5: 222–229. 1913.
  • Thom, Charles. Cultural studies of species of Penicillium. U. S. Dep. Agr. Bur. An. Ind. Bull. no. 118. 1910.
  • Thom, Charles. Fungi in cheese ripening, Camembert and Roquefort. U. S. Dep. Agr. Bur. An. Ind. Bull. no. 82. 1906.
  • Anon. Methods of analysis. Association of Official Agricultural Chemists, Washington. 1920.
  • Ayers, S. Henry. Casein media adapted to milk analysis. Science II. 36: 222–240. 1912.
  • Eldredge, E. E. & Rogers, L. A. The bacteriology of cheese of the Emmental type. Centralbl. Bakt. 40: 5–21. 1914.

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