American homes and gardens . spots andits secretions check the development of the white Penicillium,which ceases to grow while the red colonies become diffusedthrough the entire substance of the cheese, which they con-vert into an elastic paste of deep cream color. Finally a thirdmarauder, the Micrococcus meldensis, discovered by M. , comes upon the scene and stops the work of theBacillus firmitatis, which, but for this intervention, wouldsoften the creamy cheese too greatly and would ultimatelycause running, that nightmare of cheese makers. Thework of these infinitesimal organisms, the
American homes and gardens . spots andits secretions check the development of the white Penicillium,which ceases to grow while the red colonies become diffusedthrough the entire substance of the cheese, which they con-vert into an elastic paste of deep cream color. Finally a thirdmarauder, the Micrococcus meldensis, discovered by M. , comes upon the scene and stops the work of theBacillus firmitatis, which, but for this intervention, wouldsoften the creamy cheese too greatly and would ultimatelycause running, that nightmare of cheese makers. Thework of these infinitesimal organisms, therefore, is dividedinto three stages. The first germ destroys the lactic acid;the second, more vigorous, drives out the first; and the third,in consequence of its production of diastases, plays the partof moderator and preserves the cohesion of the mass. Butthese industrious micro-organisms have an enemy, the Peni-cillium glaucum, or common green mold, which sometimesdisturbs their mysterious operations (Fig. 8). The green or. 7—A Brie Ripening Cellar. The Workman is Shown Turning a Large Cheese and Transferring It to a Fresh Mat black spores of this fungus give the crust of the cheese atint which lowers its market value. Brie which is affectedwith this malady, which the manufacturers call the blues,also acquires a bitter taste. To resist the invasion of thisdangerous cryptogam it is necessary to disinfect thoroughly the ripening cellar and all the utensils employed. Tubs,molds, zinc bands and skimmers are washed with boilingsoda lye; the cellars and drying rooms are whitewashed andfumigated with sulphur. The principal wholesale market for Brie cheeses is atMeaux (Seine-et-Mame) where sales take place weekly, onSaturdays. Brie cheeses are of various sizes; the grandmoule (Fig. 7), averaging 16 inches in diameter and weigh-ing 6y2 pounds; the moyen moule, 12 inches and 4pounds, and the petit moule, or Coulomnier, the diameterof which varies from 5 to 10 inches according to loca
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectarchitecturedomestic
