•94 



Australian Dairy Legislation. [may, 



by a process of heating, without the addition of any extraneous 

 -matter, and which, when dissolved in or treated with water, 

 according to any directions supplied by the maker or vendor 

 thereof, produces milk as here defined. 



" Milk " : the milk of cows, whether mixed or not, containing 

 not less than 3 per cent, of butter fat, or less than 8-5 per cent. 

 «of solids not butter fat. 



" Honey " : the ripened, unfermented honey of bees, which 

 does not contain any foreign matter. 



" Meat extract " or " meat essence " : the extract or essence 

 of meat which has been obtained by cooking the flesh of cattle 

 -or sheep, but not the internal organs thereof, and which contains 

 no extraneous matter other than common salt. 



Goods are inspected and approved before export unless the 

 authorities are satisfied that the relative legislation of the State 

 in which the produce was made is as effective as the Federal law. 

 Exporters may request to have their goods classified, certified, 

 and marked. The design of the official stamp consists of a six- 

 pointed star bearing the words : " Commonwealth of Australia " 

 and " Approved for export." Butter is marked as follows : — 

 (a) first class, superfine: pure creamery butter, containing 

 not more than 14 per cent, of water, and classified at 94 points 

 or over ; (b) first class : pure creamery butter, classified at 86 

 to 93 points ; (c) second class : pure butter, classified at 75 to 

 85 points ; (d) third class : pure butter, classified at less than 

 75 points. Cheese is marked similarly : (a) first class, superfine : 

 pure cheese, classified at 94 points or over ; (b) first class : pure 

 cheese, classified at 86 to 93 points ; (c) second class : pure 

 cheese, classified at 75 to 85 points ; (d) third class : pure cheese, 

 classified at less than 75 points. " Impure butter or cheese " 

 is not marked. The flavour and aroma, texture, and condition 

 of the butter are taken into consideration, and the maximum 

 points awarded are as follows : — Flavour and aroma, 50 points ; 

 texture, including body, grain, and moisture, 30 points ; 

 condition, including colour, salting, packing and covering, 20 

 points. 



Export certificates, for goods which are classified, are 

 numbered and coloured differently, according to the classifica- 

 tion, and they are issued in triplicate ; one copy for the exporter, 

 <one for the manufacturer and one for official use. The number 



