1 907J 



Australian Dairy Legislation. 



95 



'■of the certificate is marked on the goods, in addition to the 

 stamp. 



Regulations under the Pure Food Act, 1905, have also been 

 made in the State of Victoria, and official standards have been 

 fixed for a large number of commodities. 



Butter must not contain less than 80 per cent, of milk fat 

 or more than 15 per cent, of water. Boron compounds (esti- 

 mated as boric acid) or saltpetre, up to -25 per cent., by weight, 

 and harmless vegetable colouring matter, may be added ; but the 

 use of sesame oil (as a solvent in the preparation of colouring 

 substance added to butter and cheese) and the addition of any 

 other foreign matter is prohibited. Renovated butter is defined 

 as the product obtained by melting, re-churning, and re- work- 

 ing butter without the use, or addition, of any substance other 

 than milk, cream, water, and salt. It must contain not less 

 than 80 per cent, of butter fat and not more than 15 per cent, 

 of water. The addition to renovated butter of any foreign 

 fat is prohibited. Margarine must contain not less than 5 per 

 cent, of sesame oil. Cheese must contain in the water-free 

 substance the following minimum proportion of fats wholly 

 derived from milk : cream cheese, 60 per cent. ; whole-milk 

 •cheese, 50 per cent. ; skim milk cheese, 10 per cent. The addi- 

 ti( >n of preservatives, except common salt, or of colouring matter, 

 unless it is harmless, is prohibited. The standard for cream is 

 not less than 40 per cent, of fatty solids ; for milk, not less than 

 12 per cent, of total solids, 8-5 per cent, of solids not fat, 3-3 per 

 cent, of fatty solids, and not more than 1 per cent, of ash ; and 

 for separated or skim-milk, not less than 8-5 per cent, of milk 

 solids and not more than 1 per cent, of ash. 



Persons who desire further information may consult these 

 laws and regulations at the Offices of the Board of Agriculture 

 and Fisheries, 4, Whitehall Place, London, S.YV. 



