. A text-book of mycology and plant pathology . Plant diseases; Fungi in agriculture; Plant diseases; Fungi. APPENDIX VII 70s long and septate. The conidiospores are bluish-green, globose-cylindric, 4 to sn in diameter. Roquefort cheese is a hard rennet cheese made from the milk of sheep. Some imitations are made from cow's milk. The most striking characteristic of this cheese is the mottled, or marbled appearance of the interior due to the develop- ment of this fungus, which is the principal ripening agent. The manufacture of Roquefort cheese has been carried on for at least two centuries in
. A text-book of mycology and plant pathology . Plant diseases; Fungi in agriculture; Plant diseases; Fungi. APPENDIX VII 70s long and septate. The conidiospores are bluish-green, globose-cylindric, 4 to sn in diameter. Roquefort cheese is a hard rennet cheese made from the milk of sheep. Some imitations are made from cow's milk. The most striking characteristic of this cheese is the mottled, or marbled appearance of the interior due to the develop- ment of this fungus, which is the principal ripening agent. The manufacture of Roquefort cheese has been carried on for at least two centuries in the southeastern part of France, in the Department of Aveyron and the village of Roquefort. The curd is put into hoops, which are fdled in three layers, a, layer of bread crumbs penetrated with the hyphae of PenicilUum Roqueforti being placed between the first. Fig. 244.—PenicilUum Roqueforti. a, part of a conidiophore; b, c, other types of branching; d, young conidiophore, just branching; e,/, comdiiferouscells;g, A,j, diagrams of types of fructifications; k, I, m, n, germinating spores. (After Thorn.) and second and the second and third layers., The bread is prepared from wheat and barley flour, with the addition of whey and a trace of vinegar. It is baked and kept moist from a month to six weeks during which time it is penetrated by the green mould above mentioned. For use the bread is crumbled and sifted. The cheese 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 at the 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 was carried on by shepherds but now as the industry is commercialized, the ripening is carried on in caves in the Roquefort region in which the air circulates freely and the 45. Please note that these images are extracted from scanned page images that may
Size: 1822px × 1371px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectfungi, bookyear1917
