IQ07-] 



A l.'STKA 1,1 A N I ).\ I R\ I J-CISLATK ).\. 



93 



Tn the case of butter, the trade description must specify (i) 

 whether it is pure creamery butter, pastry butter, or milled 

 butter ;* (2) the name and percentage of any contained 

 preservative, as well as the proportion of casein, water, and 

 colouring matter; (3) that it has been repacked, if the exporter 

 (who is not the manufacturer or producer) repacks it under a 

 brand other than that of the producer or manufacturer. In Un- 

 case of cheese, the trade description must indicate the quantity 

 of rennet, the quantity and nature of the colouring matter (if 

 any), and the percentage of any preservative or foreign matter 

 contained in the cheese. 



The export of goods which do not comply with the following 

 standards at the time of shipment is prohibited, unless the label 

 contains the words " below standard," or indicates how the 

 produce falls short of the standard : — ■ 



" Butter " is defined as containing (a) no fat other than butter 

 fat ; (b) not more than 16 per cent, of water, 3 per cent, of casein, 

 0-5 per cent, of boric acid, 4 per cent, of salt ; (c) not less than 

 82 per cent, of butter fat : (d) such colouiing matter as is deemed 

 harmless by the authorities. 



"Cheese" does not contain any foreign matter other than 

 rennet, salt, or colouring matter deemed harmless by the 

 authorities. 



11 Concentrated milk " : pasteurised milk which is concen- 

 1 rated by any process whatever, and not subsequently sterilised, 

 and which contains not less than 9 per cent, of butter fat and 

 24 per cent, of milk solids not fat, and no foreign substance 

 other than 0-5 per cent, of boric acid. 



" Condensed milk ": milk which is condensed or concentrated 

 by any process whatever, with or without the addition of cane 

 sugar, and which, when containing such sugar, also contains not 

 less than o per cent, of but ter fat . and 24 per cent, of milk solids 

 not fat, and when not containing such sugar, contains not less 

 than 8-5 per cent, of butter fat and 22-5 per cent, of milk solids 

 not fat. 



" Dried milk ": milk from which the water has been removed 



* Creamery butter U defined .is butt, i made from ivntrifup;ally separated en-am ; 

 "pastry butter," ;b butter which is unfit for ordinary table use ; and " milled batter " 

 as butter which is a mixture or blend of two or more butters ordinarily packed alone and 

 under separate- names or brands, and w hic h ha\e been mixed ..r blended at .1 place other 

 than where manufactured and packet! under other than the original name* 01 brands. 



