l688 INDUSTRIES DEPENDING ON ANIMAL PRODUCTS 



grading of creams, the basis of payment for cream, and for the grading and 

 branding of butters. The Government has given wide powers to the Board 

 of Agriculture, which now controls the work of butter factories throughout/ 

 and to a certain extent the work of cheese factories, condensed milk factor- 

 ies and margarine factories. New South Wales is a great bvitter producing 

 countr}' ; hence the particular interest of this question, for it is only butter 

 superior to that hitherto made that can hold its own against margarine in 

 the English market. 



When the Dairy Industry Act was passed by the Government, and 

 creams were henceforward classified, the producers of highclass butters 

 and creams benefited as a distinction is now drawn between their goods 

 and those of inferior quality. 



The law states that cream must be paid for either on the basis of the 

 butter fat results, as shewn in the O' Callaghan Chart, or on the amount 

 of butter obtainable from such cream. 



According to Clause 12, the manager of every dairy produce factory 

 shall grade or cause to be graded all cream suppHed to him. He may not 

 mix the various grades of cream or butter. Butter from graded cream 

 shall be put up in packages bearing a brand registered under the Act re- 

 presenting the grade or quality and the factory if desired. 



As hitherto creams of various qualities have been produced it was not 

 easy to provide classification which would bring about the desired result, 

 and at the same time not be too severe on factory managers till they had 

 got accustomed to the workings of the Act. The suggested classification 

 avoids the necessity of grading into more than two qualities for the present. 

 It is clear and simple, and does tardy justice to the producers of untaint- 

 ed cream. 



Creams supplied to dairy produce factories must be classified as fol- 

 lows : 



N.o I. — Untainted or choicest. 



N.o 2. — Tainted. 



Untainted creams must be free from all taints, whether caused by 

 the foods the cows have consumed or by bacterial or any other agency. 

 Such cream should also have a smooth and even texture and should not 

 contain more than 0,4 per cent of lactic acid. 



Such creams when made into butter will reach the standard-minimum, 

 95 points, prescribed in the Commerce Act for superfine butter. No penalty 

 is inflicted if such butter during the 12 months subsequent to the gazettal 

 of these regulations, grades a minimum of 43 points for flavour. 



Tainted cream (NP 2) is subdivided into. 



N.o 2a — Lightly tainted. 



N.o 2b— Badly tainted. 



N.o 2 a is cream affected by food taints, slight biological taints, or by 

 a combination of both. 



N." 2 & is a cream affected by advanced biological taints, but which 

 has not reached the putrescent stage. 



Clause 13 forbids the use of putrescent cream for making butter, and 



