v DECOMPOSITION PRODUCTS 235 



been given in the section dealing with the examination of 

 cheese. 



It would be beyond the scope of this work to give methods for 

 estimating the amount of the numerous and varying substances 

 which arise during ripening of the protein of the cheese. 

 Such estimations necessitate a thorough scientific treatment, for 

 reliable methods are not to be found in this branch of the sub- 

 ject. Special attention is, however, directed to the article, 

 " Zur Kenntniss der Bestandteile des Emmentaler Eases," by 

 E. Winterstein and W. Bissegger, published in Hoppe-Seyler's 

 Zeitschrifi fur physiologische Chemie, Vol. XL VII , 1906, p. 28. 



