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STATUTORY RULES.

19i No. .

REGULATIONS UNDER THE CUSTOMS ACT 1901-1954 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1950.*

I THE GOVERNOR-GENERAL in and over the Commonwealth of Australia, acting with the advice of the Federal Executive

Council, hereby make the following Regulations under the Customs Act

1901-1954 and the Commerce (Trade Descriptions) Act 1905-1950.

, 1955-

W. J. Sum Governor-General.

By His Excellency's Command,

Minister of State for Commerce and Agriculture and for and on behalf of the Minister of State for Trade and Customs.

EXPORTS (DAIRY PRODUCE) REGULATIONS. PART I.—PRELIMINARY.

1. These Regulations may be cited as the Exports (Dairy Produce) Citation.

Regulations.

2.— (1.) The Statutory Rules specified in the First Schedule are Repeal and repealed. saving.

(2.) Every number and word allotted, certificate and permit issued, approval and notice given, appointment and declaration made, and brand, export establishment and appointed place registered under the Regulations repealed by the last preceding sub-regulation and in force or subsisting immediately prior to the commencement of these Regulations shall be deemed to have been allotted, issued, given, made or registered, as the case may be, under these Regulations.

3. These Regulations are divided into Parts, as follows :— Part I.—Preliminary. (Regulations 1-6). Part II.—General Provisions as to Exportation of Dairy

Produce. (Regulations '7-8). Part III.—Trade Descriptions. (Regulations 9-12). Part IV.—Supervision, Inspection and Examination. (Regu-

lations 13-19). Part V.—Registration of Brands. (Regulations 20-25). Part VI.—Miscellaneous. (Regulations 26-31.)

• Notified in the Commonwealth Gazette on 1951r 1994/47.—PRICE 25. 3D. 15/7.12.1954.

Parts.

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4.— (1.) In these Regulations, unless the contrary intention Definitions.

appears— "appointed analyst " means a person who is appointed to be, or

who is, an analyst under regulation 26 of these Regulations;

" appointed place " means premises registered under regulation 13 of these Regulations;

"butter fat" or "milk fat" means the fat of milk;

" butter concentrate " or " butter mix " means the substance obtained by adding and blending small quantities of one or more of the constituents of milk with dry butter fat;

" butter spread " means the substance obtained by adding and blending small quantities of one or more of the constituents of milk with butter ;

" casein " means the protein precipitated in skim milk by the addition of acid (either added or formed by souring) or by the addition of rennet or any other suitable enzyme;

" cheese " means the substance obtained by coagulating milk by the addition of rennet or any other suitable enzyme or by the addition of acid and submitting it to subsequent treatment appropriate to the type of cheese desired;

" coverings " means all the principal coverings in which dairy produce is contained;

" cream " means that portion of milk in which, through mechanical separation, the greater part of the milk fat has become concentrated;

" creamery butter" means butter (other than whey butter) manufactured from centrifugally separated cream and not mixed or blended into milled butter ;

" dairy produce " means any produce wholly or mainly made from milk fat, eggs or vegetable fat, and includes goods of the kinds specified or described in the first column of the Second Schedule;

" dried egg " means the product obtained by evaporating the moisture from liquid egg;

" dried milk products " means all dried preparations of which milk or a constituent of milk is a component, the trade description of which states milk to be a component;

" dry butter fat " means the fat obtained by melting butter at a temperature below the boiling point of water and separat-ing the fat from the milk serum by centrifugal force;

" Eastern destination " means any place between the thirtieth degree of East longitude and the one hundred and fortieth degree of West longitude and North of the thirtieth parallel of South latitude;

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" export establishment " means premises registered under regulation 13 of these Regulations as an export establishment;

" ghee " means the pure clarified fat obtained from the milk of a cow, buffalo or goat;

" liquid egg " means the product obtained by separating the edible portion of eggs from the shells;

" long hundred ", in relation to eggs, means ten dozen;

" margarine " means any fatty substances, whether compound or otherwise, containing animal fats or vegetable oils or both, prepared as a substitute for, or in imitation of, butter, and whether mixed with butter or not;

"milk" means cows' milk;

"milled butter " means butter which is a mixture or blend of two or more creamery butters, originally packed under separate names or brands;

" officer " has the same meaning as in section 3 of the Commerce (Trade Descriptions) Act 1905-1950;

" package " includes bag, box, carton, crate, jar, tin and case;

" pasteurized ", in relation to milk or cream, means subjected to a process of heating to a temperature sufficiently high and for a time sufficiently long to ensure the destruction of active germ life contained in the milk or cream;

" preservative " means any preparation or chemical compound used as a preservative agent, and includes benzoic acid, boric acid, nitrous acid, fluoric acid, hydrogen peroxide, salicylic acid, sulphurous acid and formic aldehyde;

" processed cheese " means the product obtained by milling, blending and pasteurizing one or more types of cheese and by adding thereto an emulsifying agent;

" registered brand " means a brand registered under these Regula-tions;

" registered number " means the number allotted to an export establishment under these Regulations;

" registered word " means the word or combination of words allotted to an export establishment under these Regulations for use on choicest quality butter ;

" salt " means commercial sodium chloride;

" State " includes any Territory of the Commonwealth to which the Customs Act 1901-1954 and the Commerce (Trade Descriptions) Act 1905-1950 apply;

" sugared dried egg" means the product obtained by evaporating the moisture from liquid egg in which sucrose has been dissolved;

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" the Approved for Export Stamp " means a stamp in accordance with the following design:—

" the Commonwealth Standardization Trade Mark " means a mark in accordance with the following design (being the design of Trade Mark No. 34,531) of which the diameter of the outer circle is two and three-quarter inches and the diameter of the inner circle is two and one-half inches:—

" the Department " means the Department of Commerce and Agriculture;

" the Minister " means the Minister of State for Commerce and Agriculture;

" the Secretary " means the person for the time being holding, or performing the duties of, the office of Secretary to the Department;

" whey " means the watery fluid of milk that is separated from the curd in the manufacture of cheese or casein;

" whey butter " means butter manufactured wholly from milk fat centrifugally separated from whey.

(2.) In these Regulations, any reference to a Schedule shall be read as a reference to a Schedule to these Regulations, and any reference to a Form shall be read as a reference to a Form contained in the Sixth Schedule.

(3.) Strict compliance with the Forms contained in the Sixth Schedule is not necessary and substantial compliance is sufficient.

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5. These Regulations do , not apply to ships' stores shipped Australia unless they exceed the following quantities :-

(a) Butter-1,400 pounds; (b) Cheese-1,600 pounds; (c) Condensed milk-4,200 pounds; (d) Dried milk and dried milk products-560 pounds; (e) Margarine-1,120 pounds; (f) Frozen milk-100 pounds; (g) Eggs in shell-3,900 dozen; (h) Frozen liquid egg-4,000 pounds; and (j) Ghee-1,200 pounds.

6.— (1.) The Secretary may, in relation to a matter or class of Delegation.

matters, or to a State or part of the Commonwealth, by writing under his hand, delegate to an officer all or any of his powers and functions under these Regulations, except this power of delegation.

(2.) A power or function so delegated may be exercised or performed by the delegate with respect to the matter or to the matters included in the class of matters, or with respect to the State or part of the Com- monwealth, specified in the instrument of delegation.

(3.) A delegation under this regulation is revocable at will and does not prevent the exercise of a power or the performance of a function by the Secretary.

PART II.—GENERAL PROVISIONS AS TO EXPORTATION OF DAIRY

PRODUCE.

7.— (1.) The exportation of dairy produce is prohibited unless— Exportation of

(a) the dairy produce has been prepared or manufactured and dair y produce prohibited packed in an export establishment; except subject

to conditions. (b) in the opinion of the Secretary, the dairy produce is con-

tained in packages which- (i) will not cause or permit it to deteriorate;

(ii) will not impart a taint to it when stored; and (iii) are sufficiently strong to enable them to be carried

without breakage when subjected to ordinary treatment,

and is packed in such a manner and with such material as to ensure that it will arrive at its destination in a sound condition;

(c) the design, dimensions and nature of any label, brand or mark applied to the dairy produce, or to the coverings of the dairy produce, have been approved by the Secretary;

(d) the dairy produce complies with the conditions and restrictions (if any) specified in the second column of the Second Schedule opposite to the name or description of the dairy produce;

(e) in the case of butter (other than tinned butter), cheese (other than tinned cheese), margarine (other than tinned margarine), frozen milk, frozen liquid egg, dried egg and sugared dried egg, and eggs in shell, which have been inspected and examined in accordance with Part IV. of these Regulations—the goods comply with such of the conditions and restrictions specified in the Third Schedule as are applicable to that dairy produce;

in Exemption of ships' stores from Regulations.

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(f) in the case of tinned butter, tinned butter 'concentrate, tinned butter spread, tinned margarine, tinned ghee and tinned dry butter fat, unless the Secretary otherwise approves—the goods are packed in tins the actual net weight of the contents of which are four ounces, six ounces, twelve ounces, sixteen ounces, twenty-four ounces, sixty ounces and multiples of one pound;

(g) the exporter holds a valid export permit issued under these Regulations in respect of the dairy produce;

(h) it is considered by the Secretary to be fit for export ; and (i) in the case of tinned goods—the letters " EX " are embossed

or impressed on the tins. (2.) Notwithstanding the provisions of the last preceding sub-

regulation, the Secretary may certify that, on account of the use of any dairy produce for experimental purposes, or on account of special circumstances, it is not desirable that such of the prescribed conditions or restrictions as he specifies in the certificate should apply to that dairy produce, and thereupon the exportation of that •dairy produce shall be exempted from the application of those conditions or restrictions.

8.—(1.) The grade of any butter, butter concentrate, butter spread, Grades of

cheese cheese or margarine shall, for the purposes of these Regulations, be g es and

determined by taking into consideration the flavour, aroma, texture (including body, grain and moisture) and condition (including colour, salting, packing and covering) of the butter, cheese or margarine, and points shall be allotted for those qualities which shall not exceed the following:—

Flavour and aroma .. 50 points. .. Texture .. 30 points.

Condition .. 20 points. (2.) Butter and margarine shall not be graded unless the tempera-

ture of the butter and margarine is not lower than 50 degrees Fahren-heit and not higher than 62 degrees Fahrenheit.

(3.) Butter, cheese or margarine that is graded at the number of points specified in the first column of the following table is in these Regulations referred to as being of the grade specified opposite to that number of points in the second column of that table :—

Number of Points. Grade.

Butter graded at 93 to 100 points inclusive Butter (including whey butter) graded at 90 to

points inclusive Butter (including whey butter) graded at 86 to 89

points inclusive Butter (including whey butter) graded at 83 to 85

points inclusive Cheese graded at 93 to 100 points inclusive Cheese graded at 90 to 92 points inclusive Cheese graded at 86 to 89 points inclusive Cheese graded at 83 to 85 points inclusive Margarine graded at 90 to 100 points inclusive • • Margarine graded at 83 to 89 points inclusive

Choicest quality First quality

Second quality

Pastry or Cooking quality

Choicest quality First quality Second quality Third quality Table quality Cooking quality

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PART III.—TRADE DESCRIPTIONS.

9.—(L) Subject to this regulation, the exportation of dairy Exportation of

prohibited bpirt produce produce is prohibited unless there is applied to the dairy produce a

unpielsi se: trade description in accordance with these Regulations. descriptionade

(2.) This regulation shall apply to all dairy produce, including ap dairy produce that is imported into Australia and is not held in bond, unless the Secretary is satisfied that the dairy produce is not the produce or manufacture of Australia.

1O.—(1.) Subject to the succeeding provisions of this regulation, Trade

the trade description of dairy produce intended for export shall— description.

(a) be in the form of a principal label or brand affixed to the dairy produce, or to the coverings containing the dairy produce, in a prominent position and in a conspicuous and reasonably permanent manner, and, where the principal label contains several panels, appear in the main panel;

(b) contain in prominent and legible characters a true descrip-tion of the dairy produce, together with the word " Australia ";

(c) be in the English language, unless the Minister permits the whole or portion of the trade description, other than the word " Australia ", to be in a language other than English;

(d) contain the registered number of the export establishment in which the dairy produce was prepared or manufactured;

(e) contain either the name or the registered brand, or both the name and the registered brand, of the manufacturer, producer or exporter ; and

(f) in the case of manufactured goods, contain the date of manufacture, which may be marked by code mark if the key to the code is made available to the officer inspecting the dairy produce.

(2.) The Secretary may, subject to such ,conditions as he considers necessary, permit the trade description to include the name or brand of the consignee, if the registered number of the export establishment is indelibly marked on the immediate container of the dairy produce, in lieu of the particulars referred to in paragraph (e) of the last preceding sub-regulation.

(3.) Where the manufacturer or producer of the dairy produce is not the exporter, the trade description shall include the name or registered brand of the manufacturer or producer, unless the exporter sets forth in the notice of intention to export the name and address of the manufacturer or producer.

(4.) The trade description shall contain a statement of the net weight or quantity, whichever is appropriate, of dairy produce intended for export, but—

(a) in the case of butter or margarine (other than tinned butter, tinned butter concentrate, tinned butter spread, tinned ghee, tinned dry butter fat and tinned margarine), the marked net weight shall be less than the actual net weight of the contents of the container, exclusive of paper, by at least two ounces in respect of each fifty-six pounds marked; and

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(b) in the case of eggs in shell, the marked net weight shall be the net weight per long hundred, and, in the case of eggs that have not been oiled, shall be less than the actual net weight of the eggs by at least one-sixth of a pound in respect of each long hundred.

(5.) Subject to the next succeeding sub-regulation, the trade descrip-tion of tinned dairy produce intended for export shall be applied to the tins entirely by means of one of the following methods :—

(a) Lithographing; (b) Impressing into the tin; or (c) By rubber stamp and indelible opaque ink.

(6.) Where cheese, condensed milk, concentrated milk, cream, dried milk, dried milk products, dried egg and milk preparations are contained in tins not exceeding ten pounds net weight, the trade description may be applied to the tins by means of a paper label.

(7.) The trade description of tinned butter packed from butter that is below first quality shall describe the contents of the tins as " cooking butter ".

(8.) Where the trade description is applied to the immediate con-tainers of dairy produce intended for export, it shall be applied legibly, by stencilling or other method approved by the Secretary, also to the outer coverings of the dairy produce.

(9.) The provisions of sub-regulations (1.), (2.), (3.), (5.), (6.), (7.) and (8.) of this regulation shall not apply to or in relation to butter (other than tinned butter) intended for export to Great Britain.

(10.) In addition to the requirements prescribed by the preceding provisions of this regulation, the trade description of dairy produce intended for export shall comply with such requirements as are specified in the third column of the Second Schedule in relation to the name or description of the dairy produce, and, if there is any inconsistency between the first-mentioned and the second-mentioned requirements, the first-mentioned requirements shall be subject to the second-mentioned requirements.

11. The trade description to be applied to dairy produce in pur- Trade

suance of these Regulations shall have relation to the condition of the description applies as at

dairy produce as at the time of shipment. time of shipment.

12.— (1.) A person (other than an officer or a person authorized Trade descroption and official marks

by an officer) shall not apply the Approved for Export Stamp or the Commonwealth Standardization Trade Mark to dairy produce. not to be

interfered with.

(2.) A person shall not, except by the authority of an officer, remove, alter or interfere with a trade description or official stamp or mark marked on or applied to any dairy produce that is intended for export and has been inspected and examined by an officer.

Penalty : Fifty pounds.

PART IV.—SUPERVISION, INSPECTION AND EXAMINATION. 13.— (1.) A person who is the owner or occupier of premises used Registration of export establishments.

for the preparation, manufacture or packing, or for the examination, of dairy produce intended for export may apply to the Secretary, in accordance with Form 1, for the registration of the premises as an export establishment or as an appointed plaice, as the case may be.

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(2.) Where the Secretary is satisfied that the premises are con-structed, equipped and operated in an efficient and hygienic manner, he may, subject to such conditions and restrictions as he considers necessary, register the premises as an export establishment or as an appointed place, as the case requires, and shall issue to the applicant a certificate of registration in accordance with Form 2, which shall specify—

(a) all operations that may be conducted in the premises to which it refers; and

(b) the conditions and restrictions under which the registration is granted.

(3.) The Secretary shall allot to each premises so registered— (a) a number; and (b) where the premises are registered in respect of butter, a

word or words for use on choicest quality butter. (4.) The registration of an export establishment or an appointed

place shall remain in force until such time as it is cancelled by the Secretary or the premises cease to be used for the preparation, manu-facture, packing or examination of the kind of dairy produce in respect of which it was registered.

(5.) Where the Secretary is satisfied that a breach of the conditions or restrictions subject to which an export establishment or appointed place has been registered has been committed, he may cancel its registration.

(6.) A certificate in accordance with Form 2, signed by the Secretary, or any officer authorized in that behalf by the Secretary, is prima facie evidence of the facts stated in the certificate.

14.—(1.) Upon the application of any person engaged in the manu- Preparation of dairy produce under facture, preparation or packing of any dairy produce intended for

export, the Secretary may make available the services of an officer supervision.

to supervise the manufacture, preparation or packing of the dairy produce, and that person may then mark on the dairy produce, or on the coverings containing the dairy produce, a statement that the dairy produce has been manufactured, prepared or packed under his supervision, and the supervising officer may sign the state-ment or stamp his name at the end thereof.

(2.) Where the services of an officer are made available in pursuance of an application under this regulation, the applicant shall pay to the Department the sum of Five shillings for each hour during which the officer is engaged in supervising the manufacture, preparation or pack-ing of the dairy produce, and, in addition, in any case where the amount so payable is exceeded by the expenses incurred by the Depart-ment in supplying the services of the officer, the Minister may require to be paid, and, if the Minister so requires, the applicant shall pay, to the Department a sum equal to the amount of the excess.

15.—(1.) Subject to the succeeding provisions of this regulation, a Dairy produce person who intends to export dairy produce shall deliver the d airy to be sent to appointed to

produce at an appointed place in sufficient time before shipment to places.

enable an officer to inspect and examine it.

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(2.) person who intends to export butter (other than milled butter), cheese, frozen liquid egg, eggs in shell or dried egg intended for export shall deliver the dairy produce at an appointed place for inspection and examination at least three clear working days before the proposed date of shipment.

(3.) A person who intends to export edible oil, milled butter or margarine shall deliver the dairy produce at an appointed place for inspection and examination at least seven clear working days before the proposed date of shipment.

16. The Secretary may permit the inspection and examination of Examination at places

dairy produce to be made at a place other than an appointed place if he Phan appointed

considers that exceptional circumstances warrant that permission. places.

17.— (1.) A person who intends to export dairy produce shall furnish Notice of

intention to export and to? to the Department, at least three clear working days before the n

proposed date of shipment of the dairy produce, a notice and declara- declaration.

tion in writing which shall, subject to the next succeeding sub-regulation, be in accordance with Form 3, 4, 5 or 6, as the case requires.

(2.) Where, at the time when any person furnishes a notice and declaration under the last preceding sub-regulation, he is unable to specify the ship by which the dairy produce will be exported, it shall not be necessary for him to specify in the notice and declaration the name of the ship by which the dairy produce is to be exported, the date of sailing of the ship or the destination of the ship, but he shall furnish to the Department, at least one clear working day before the proposed date of shipment, a shipping list in accordance with Form 7 or Form 8, as the case requires.

Export permits, 18. — (1.) When an officer has inspected and examined dairy produce certificates, &c. intended for export and—

(a) the dairy produce is marked in the prescribed manner with the prescribed trade description; and

(b) the conditions and restrictions applicable under these Regulations in respect of the dairy produce have been complied with,

the officer— (c) shall issue to the exporter an export permit in accordance

with Form 9; (d) in the case of butter and cheese graded at 93 points or over

—shall mark the coverings or labels of the dairy produce with the Commonwealth Standardization Trade Mark;

(e) in the case of butter and cheese graded at 92 points or under, dry butter fat, butter concentrate, butter spread, ghee, eggs in shell, frozen liquid egg, dried egg and margarine—shall mark the coverings or labels of the dairy produce with the Approved for Export Stamp;

(f) in the case of cheese graded at 92 points or under—shall mark the outer coverings of the cheese as follows :—

Cheese graded at 90 to 92 points inclusive—First . Quality;

Cheese graded at 86 to 89 points inclusive—Second Quality;

Cheese graded at 83 to 85 points inclusive—Third Quality; and

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(g) shall, if the exporter so requires, issue to the exporter a certificate in accordance with whichever of Forms 10 to 22 (inclusive) is applicable in the circumstances, and, in the case of butter, butter concentrate, butter spread, ghee, cheese, dry butter fat, eggs in shell, frozen liquid egg, dried egg and margarine, mark the coverings or labels of the dairy produce with the number of the certificate.

(2.) When any dairy produce is brought to a wharf for shipment, the exporter shall deliver the export permit issued in respect of that dairy produce to the officer of Customs on duty at the ship by which the dairy produce is to be exported.

(3.) Where a certificate is issued to an exporter in pursuance of paragraph (g) of sub-regulation (1.) of this regulation, the officer shall, if so required, furnish a copy of the certificate to the manufacturer of the dairy produce in respect of which the certificate was issued.

(4.) If the owner of any dairy produce that has been marked in accordance with the provisions of paragraph (d) or paragraph (e) of sub-regulation (1.) of this regulation abandons his intention to export the dairy produce, he shall not remove it from the cool store in which it was placed after inspection and examination unless there has been stamped across the markings a design, approved by the Secretary, that includes the words " Withdrawn from export ".

Penalty: Fifty pounds.

19.—(1.) If an officer has reasonable cause to think that, since the examination of any dairy produce intended for export, the condition, quality, grade or class of the dairy produce has changed, he may re-examine the dairy produce, and, if, having regard to the condition, quality, grade or class of the dairy produce as disclosed by the re-examination, he is satisfied that---

(a) the dairy produce is not marked in the prescribed manner with the prescribed trade description; or

(b) any condition or restriction applicable under these Regula-tions has not been complied with,

he may cancel the export permit and any certificate as to the condition of the dairy produce issued in respect of the dairy produce.

(2.) Where an export permit or certificate as to the condition of any dairy produce has been cancelled under the last preceding sub-regulation, the exporter shall, if so required by an officer, forthwith surrender the permit or certificate, as the case may be, to the officer.

Penalty : Fifty pounds.

PART V.—REGISTRATION OF BRANDS.

20.—(1.) Subject to regulation 22 of these Regulations, the Secretary may register a brand as a brand that may be included in the trade description of dairy produce intended for export and shall keep a register of brands so registered.

(2.) The register of brands kept by the Secretary under the Regula-tions repealed by these Regulations shall be incorporated with and form part of the register under these Regulations.

21. Au application for the registration of a brand shall be accompanied by seven copies of the brand.

Re-examination of dairy produce and cancellation of permit, certificate, &c.

Register of brands.

Application to be accompanied by copies of brand.

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22. A brand shall not be registered under these Regulations unless Registration as

it is registered as a trade mark under the Trade Marks Act 1905-1948 trade mark necessary.

, and the applicant is the registered proprietor of the trade mark.

23. The Secretary shall allot a number in respect of each registered Registration

brand and that number may be applied to the dairy produce in con- number.

junction with the brand.

24. Where a trade mark which is registered as a brand under these Assignments

Regulations is assigned or transmitted, the assignee or transmittee shall transmissions of give notice in writing to the Secretary of the assignment or t rans_ trade marks to

be notified. mission.

25. Where a trade mark which is registered as a brand under these Cancellation of

Regulations ceases to be registered as a trade mark, the Secretary shall iolurnagnedrrwehas7erneod cancel the registration of the brand. as a trade

mark.

PART VI —MISCELLANEOUS.

26.—(1.) The Minister may appoint persons who he is satisfied have Analysts.

the necessary qualifications to be analysts for the purposes of these Regulations.

(2.) An analyst may analyse samples of dairy produce intended for export that are taken by an officer under the Commerce (Trade Descrip-tions) Act 1905-1950.

27.—(1.) In proceedings arising under the Customs Act 1901-1954, Certificates of

the Commerce (Trade Descriptions) Act 1905-1950 or these Regulations analysis. in relation to dairy produce intended for export, a certificate given by an analyst as to the result of an analysis of a sample of that dairy produce is prima facie evidence of the matters stated in the certificate.

(2.) Judicial notice shall be taken of the signature of an analyst appearing on a certificate referred to in the last preceding sub-regulation and of the fact that the person by whom the certificate purports to have been signed is an analyst.

28. Except where otherwise expressly prescribed with respect to Method of

any particular type of dairy produce, all analyses of dairy produce analysis'

intended for export shall be made in accordance with Royal Australian Chemical Institute standard methods.

29.—(1.) Where an analysis of any dairy produce intended for Performance of, f

analyses for, export has been made at the instance of an officer for departmental and fees for, analysis

purposes, a copy of the certificate of analysis may be supplied by the Secretary to the manufacturer or exporter of the dairy produce upon payment of a fee of One shilling.

(2.) At the written request of a manufacturer or exporter, and upon payment of the fee specified in the following scale, an analysis of dairy produce intended for export may be made for any of the purposes specified in that scale.

SCALE OF FEES.

Purpose of Analysis. Fee.

Moisture Determination .. Fat Determination Salt Determination Preservative Determination Acidity Determination .. Complete Analysis

£

1

s. d. 5 0 5 0 5 0 5 0 5 0 1 0

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(3.) Where an analysis has been made in accordance with the pro-visions of the last preceding sub-regulation, a copy of the certificate of analysis shall be supplied to the manufacturer or exporter, as the case may be.

30.— (1. ) Whenever, at the request of an exporter, the services of an Fees for officers'

officer are made available to the exporter for the purposes of these services. Regulations before or after official hours or on a Sunday or holiday, the exporter shall, except as provided by sub-re illation (3.) of this regulation, be charged for those services a fee of Thirteen shillings per hour or part of an hour.

(2.) The time in respect of which the fee is charged shall include the time reasonably occupied by the officer in proceeding to and returning from the place where his attendance is required.

(3.) When an officer is required to proceed on duty away from his ordinary station, the rate of charge to be made in respect of his services shall be fixed by the Minister.

(4.) For the purposes of this regulation, " holiday " means any day observed as a holiday in the Public Service of the Commonwealth under section 76 of the Public Service Act 1922-1954.

31.— (1. ) A person shall not make a false or misleading statement in any declaration furnished in pursuance of these Regulations.

Penalty: Fifty pounds. (2.) In any proceedings for an offence against sub-regulation (1.)

of this regulation, a certificate, signed by the Secretary to the Depart-ment, certifying that the declaration was furnished in pursuance of these Regulations and was made by the person by whom it purports to have been made, is prima facie evidence of the matters certified.

(3.) Judicial notice shall be taken of the signature to any certificate given under sub-regulation (2.) of this regulation and of the fact that the person whose signature it purports to bear holds, or held at the time at which the certificate was issued, the office of Secretary to the Department.

False declarations.

THE SCHEDULES.

FIRST SCHEDULE.

STATUTORY RULES REPEALED.

Statutory Rules 1942, No. 287. Statutory Rules 1942, No. 363. Statutory Rules 1946, No. 107. Statutory Rules 1946, No. 117. Statutory Rules 1948, No. 31. Statutory Rules 1950, No. 37. Statutory Rules 1951, No. 6. Statutory Rules 1951, No. 130. Statutory Rules 1952, No. 107. Statutory Rules 1954, No. 46.

Reg. 2.

SECOND SCHEDULE. Regs. 7 and 10.

FIRST COLUMN.

Name or description of dairy produce.

SECOND COLUMN.

Conditions and Restrictions to be complied with in addition to those contained in regulation 7.

THIRD COLUMN.

Provisions relating to trade descriptions in addition to those contained in regulation 10.

1. Butter. 1. Subject to the next three succeeding paragraphs, the butter shall contain— (a) not less than 82 parts per centum of butter fat, or, where the butter is

intended for export to a country in which the butter fat standard is less than 82 parts per centum, not less than 80 parts per centum of butter fat ; and

(b) not more than- (i) 16 parts per centum of water ;

(ii) 2 parts per centum of curd ; and (iii) 2 parts per centum of salt.

2. Tinned butter may contain not more than 2.5 parts per centum of salt.

3. Butter intended for export to a country in which the salt standard is more than 2 parts per centum may, with the approval of the Secretary, contain not more than 4 parts per centum of salt.

4. Cooking butter may contain not less than 75 parts per centum of butter fat and not more than 12 parts per centum of salt if intended for export to a country that permits the importation of cooking butter with those standards for butter fat and salt respectively.

5. The butter shall not contain any ingredient foreign to milk except that— (a) it may contain such colouring matter as, in the opinion of the Minister, is

harmless ; and (b) butter intended for export to a country that permits the use of preservatives

in butter may contain not more than 0.2 parts per centum of boric acid preservative.

6. The butter shall have been manufactured from pasteurized cream. 7. The butter shall not—

(a) be graded at less than 83 points ; (b) be rancid ; (c) have been melted and re-worked or re-churned and re-worked, with or without

the addition of milk, cream, water or any other substance ; or (d) be, in the opinion of the officer by whom it is inspected and examined, unfit for

export.

1. The trade description to be applied to butter for export to destina-tions other than Great Britain shall—

(a) be indelibly impressed on both ends of the box-

(i) in the case of choicest quality creamery butter —in blue colour;

(ii) in the case of first quality creamery but-ter—in black colour

(iii) in the case of te r

second quality creamery but-ter—in brown colour ; and

(iv) in the case of milled butter, whey butter and pastry quality creamery but-ter—in red colour ; and

(b) specify whether the butter is pure creamery butter, milled butter or whey butter, and in the

SECOND SCHEDULE —Continued.

FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.

Provisions relating to trade descriptions In addition to those contained in regulation 10.

1. Butter—continued. 8. The butter shall not except with the approval of the Secretary, have been manufac-tured or stored in premises wherein margarine or fat (other than butter fat) is manufactured or stored.

9. The butter shall, unless the Secretary otherwise approves, be at least four days old when it is inspected and examined

10. Each box in which butter (other than tinned butter) is packed shall be lined with pure dry vegetable parchment paper or other lining approved by the Secretary in such a manner as to preclude the butter from coming into direct contact with the timber of the box. The top surface of the butter in each box shall be covered with a sheet of plain, dry parchment paper (in this paragraph referred to as " the coverslip ") measuring 12 inches by 12 inches. The coverslips used in boxes containing choicest quality butter shall have printed thereon the words " Pure Australian Butter ". The coverslip used in boxes containing first quality butter may have printed thereon the registered number of the export establishment at which the butter was manufactured and a word or words approved by the Secretary for use on coverslips in boxes containing first quality butter. The whole of the markings on any coverslips shall be in open face letters and figures, printed in a manner approved by the Secretary.

11. Subject to paragraph 12, the butter shall be packed in boxes that are of the type known as the wirebound butter box, composite butter box or the all-Kraft fibre-board box and in respect of which the following requirements are complied with :-

A. Wirebound butter box. (a) The timber used in the making of the boxes shall be-

(i) New Zealand white pine ; (ii) North Queensland kauri pine ; or

(iii) Queensland hoop pine, unless the Secretary, subject to such conditions as he thinks fit, permits the use of other timbers.

(b) Where Queensland hoop pine or North Queensland kauri pine is used in the making of the boxes-

(i) the timber shall be treated in a manner approved by the Secretary ; or (ii) the boxes shall be lined with parchfoil of a quality approved by the

Secretary.

case of pastry quality creamery butter shall contain the words " pas-try quality " or " cook-ing quality " in promi-nent letters.

2. The trade description to be applied to butter (other than tinned butter) for export to Great Britain shall comply with the following requirements :-

(a) It shall be indelibly im-pressed on both ends of the box and shall be in accordance with such one of the designs set out in the Fourth Sche-dule as is applicable thereto.

(b) In the case of choicest quality creamery but-ter, it may include a registered word, which shall be placed immediately above the design and shall be in condensed type sans serif capital letters inch high and 1/16, inch thick. No letter shall be more than -I inch wide and the letters shall be spaced inch apart.

SECOND SCHEDULE—continued.

FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


1. Butter—continued. (c) The boards used shall be of timber cut true to shape and shall be free from- (i) bark, cracks, knot holes, and loose or decayed knots ;

(ii) pockets of resin, sap stain, severe blue stain, mould and unclean marks ; and

(iii) any other defects capable of materially lessening the strength of the boards or allowing the contents of the box to suffer damage or contamination.

(d) The moisture content of the timber shall not exceed 18 per centum, nor be less than 10 per centum, based on the dry weight of the wood.

(e) The cross cut surfaces of any timber used shall be smoothly and neatly finished (f) The outside surfaces of the ends of each box shall be smoothly planed, or be

of veneer finish, and the outside surfaces of the sides, top and bottom of each box shall be planed or smoothly sawn, or be of veneer finish

(g) Except in respect of cleats used in the manufacture of the box, only one species of timber shall be used in each box.

(h) The boards comprising the ends, sides, top and bottom of each box shall- (i) be not less than inch thick ; and

(ii) consist of single pieces of timber, or of two-piece or three-piece boards matched and closely jointed by the lap joint or tongue and groove jointing methods.

(i) All cleats used in the manufacture of boxes shall- (i) consist of clean timber dressed on the outer surface ;

(ii) be free from knots ; (iii) match the timber used in the box ; (iv) be of hardwood, Queensland hoop pine, or (except in the case of side

cleats) hemlock, approved by the Secretary ; (v) in the case of cleats of hardwood, be not less than s inch thick and

inch wide ; (vi) in the case of cleats of Queensland hoop pine or hemlock, be not less

than inch thick and inch wide ; and (vii) be of the half lap, mortise and tenon, or knuckle jointed type.

(c) No other brands or marks, except the port or shipping marks shall appear on the box.

3. Where all-Kraft fibreboard boxes are used, the markings specified in paragraphs 1 and 2 may be printed or applied by means of a rubber stamp.

4. Where butter bearing a trade description in accordance with paragraph 2 is found upon in-spection and examination under these Regulations to be of a quality lower than that indi-cated by a design applied before that inspection and examina-tion, the trade description shall be applied as follows :—

(a) Where butter packed in boxes bearing the choicest quality design has been found to be first quality, the boxes shall be stamped " First Quality " by means of a rubber stamp in in-delible violet coloured ink above the word " Australia " and with-in the map of Australia


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


L Butter—continued. (j) The inside measurements of each box shall be as follows :— Length-12 1/4 inches ;

Width-12 inches ; Depth-11 5/8 inches.

(k) Each box shall be bound with three galvanized iron wire bindings of not less than sixteen gauge wire, which shall be affixed to the box by staples.

(1) The staples fixing the end wires shall beg inch long, and shall be not less than sixteen gauge when hardwood cleats are used, and not less than one inch long when Queensland hoop pine cleats are used. The staples on the centre wire shall be ;--1-g- inch long and not less than eighteen gauge and shall be firmly clinched on the inside.

(m) There shall be not less than six staples fixing each wire to each of the sides top and bottom of a box.

(n) One side edge of each side, top and bottom board of each box shall com-pletely cover the side edge of the adjoining board, and the wire bindings shall be in tension when the several sections are folded for the purpose of obtaining a square tight corner.

(o) The end boards of each box shall be securely fastened to the cleats by not less than tune galvanized nails of sixteen gauge approximately one inch long with protruding points clinched, evenly spaced, and driven into each side cleat, and by one such nail driven into the bottom cleat of the box.

(p) The top board of each box shall be tightly closed and the ends of each binding wire shall be twisted tightly together and driven flat along the sides of the box.

(q) Each box shall be so assembled that every joint is light proof and dust proof. (r) Each box shall be clean, and free from sawdust or other material likely to

damage the contents. (s) A box into which any butter has previously been packed shall not be used

again for the same purpose. B. Composite butter box and all-Kraft fibreboard box. -----

(a) The boxes shall conform to the standard specification adopted by the Standards Association of Australia.

in letters measuring inch high and A- inch thick ;

(b) Where butter bearing the design of a quality other than choicest has been found to be one grade lower than the quality indicated by that de-sign, the boxes shall be stamped " Second Qual-ity " or " Pastry Qual-ity ", as the ease re-quires, across the face of the design in letters measuring 11 inch high and 3/16 inch thick ; and

(c) Where the quality of the butter has been found to be more than one grade lower than the quality indicated by the design applied be-fore the inspection and examination, the butter shall be repacked into boxes bearing the de-sign indicative of the true quality.


FIRST Comm


SECOND COLUMN.

Conditions and Restrictions to he complied within addition to those contained in regulation 7.

THIRD Comm.


1. Butter—continued. (b) A box into which any butter has previously been packed shall not be used again for the same purpose.

12. Paragraph 11 shall not apply in relation to tinned butter, or in relation to pat butter exported to an Eastern destination, which may be exported in cases of a type approved by the Secretary.

13. Where butter in tins is packed in containers of fibre board, the board used shall be not less than—

(a) in the case of containers bolding up to 50 pounds gross weight-80 point board ; (b) in the case of containers holding over 50 pounds and up to 75 pounds gross

weight-100 point board ; and (c) in the case of containers holding over 75 pounds and up to 100 pounds gross

weight-120 point board.

14. The top surface of the butter contained in each box shall bear an impression of a design, approved by the Secretary, which shall comply with the following require-ments :—

(a) The design sl all be impressed by means of a roller 12 inches long by 12 inches in circumference.

(b) In the case of choicest quality butter, the design shall include the word " Australia " enclosed in a panel 101 inches long by 3 inches wide (outside measurement) comprising a border inch wide situated in the centre of the impression and surrounded by a honeycomb design, each section of which shall be inch square by inch deep. The word " Australia " shall be in letters 2 inches high and the outline of each letter shall be inch wide. The word shall occupy 10 inches of the length of the panel.

(c) Except in the case of choicest quality butter, the whole design shall consist of a honeycomb impression, each section of which shall be inch square by A- inch deep.

(d) Where an officer has inspected and examined butter bearing the design pre-scribed for choicest quality butter and is satisfied that the butter is first quality butter that design may be allowed to remain on the butter.

5. In the case of butter that has been manufactured without the addition of salt but contains not more than 0.075 parts per cen-turn of sodium chloride, the trade description shall include the word UNSALTED " in con-densed type sans serif capital letters z inch high and A- inch thick on each end of the box immediately below the design comprising the trade description. The word UNSALTED ' shall be 2f inches long.

6. In the case of milled butter, the trade description shall indicate, by a mark or marks approved by the Secretary, the date of milling. The mark or marks shall be applied to the left hand top corner of the end or side of each outer covering bearing the trade description.

7. In the case of butter (other than milled butter and butter in pats or tins) that has been repacked by any person other than the manufacturer of the butter under a brand other than the brand of the manufacturer, the trade description shall include


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


2. Butter concentrate or butter mix

3. Butter spread ..

1. Butter concentrate or butter mix shall contain— (a) not less than 88 parts per centum of butter fat ; and (b) not more than-

(i) 5 parts per centum of skim milk powder ; (ii) 3 parts per centum of salt ;

(iii) 0.6 parts per centum of moisture ; (iv) 0.15 parts per million of copper ; (v) 1 part per million of diacetyl ; or

(vi) 1 unit of total gas index.

2. Subject to paragraphs 1 and 3, butter concentrate or butter mix shall not contain any ingredient foreign to milk other than such colouring matter as, in the opinion of the Secretary, is harmless.

3. Hardened butter concentrate or butter, mix may contain 5 parts per centum of hydrogenated vegetable oils or animal fats, and shall have a melting point of not less than 100° Fahrenheit.

4. Butter concentrate or butter mix shall not be— (a) rancid ; (b) graded at less than 90 points ; or (c) in the opinion of the officer by whom it is inspected and examined, unfit for

export.

1. Butter spread shall contain— (a) not less than 60 parts per centum of butter fat ; and (b) not more than-

(i) 30 parts per centum of water ; (ii) 6 parts per centum of milk protein ;

(iii) 3 parts per centum of lactose ; (iv) 2 parts per centum of salt (sodium chloride) ; or (v) 2 parts per million of diacetyl.

the word " Repacked " indelibly impressed in prominent char-acters.

8. In the case of butter (other than milled butter and butter in tins), the trade description shall in-clude the following marks :-

(a) figures representing the number of the vat ;

(b) figures representing the number of the churn ;

(c) figures indicating the num-ber of boxes in the churning ;

(d) figures representing the day of the month on which, and the month in which, the butter was churned ; and

(e) a figure being the last figure of the year in which the butter was manufactured.

The marks shall be applied in violet coloured ink to the left-hand top corner of the ends of the boxes bearing the trade description, by means of rubber stamps, in figures I- inch high and s inch thick. The marks referred to in sub-paragraphs


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


2. Subject to paragraphs 1,3 and 4, butter spread shall not contain any ingredient foreign to milk other than salt, small amounts of flavouring substances approved by the Secretary or such colouring matter as, in the opinion of the Secretary, is harmless.

3. Butter spread may contain not more than 2.5 parts per centum of emulsifying and stabilising agents approved by the Secretary.

4. Butter spread intended for export to a country which permits the use of preservatives may contain not more than 0.2 parts per centum of boric acid preservative.

5. Butter spread shall not be— (a) rancid ; (b) graded at less than 90 points ; or (c) in the opinion of the officer by whom it is inspected and examined, unfit for

export.

1. Rennet casein, grade 1, shall contain— (a) not more than-

(i) 1.5 parts per centum of fat ; (ii) 13 parts per centum of water ; and

(b) not less than 7.5 parts per centum of ash. It shall have a sweet odour and a colour not deeper than very pale ivory.

2. Rennet casein, grade 2, shall contain— (a) not more than-

(i) 2 parts per centum of fat ; (ii) 13 parts per centum of water ; and

(b) not less than 7.5 parts per centum of ash. It shall have a sweet odour and a colour not deeper than pale ivory.

3. Lactic or acid casein, grade 1, shall contain not more than— (a) 2.5 parts per centum of fat ; (b) 12 parts per centum of water ; or (c) 3 parts per centum of ash.

It shall have a sweet odour and a colour not deeper than pale cream.

3. Butter spread —continued.

4. Casein.

(a), (b) and (c) shall be in one line and shall be applied in the following order :-

(1) the number of the vat ; (2) the number of the

churn (3) the number of boxes in

the churning. The marks referred to in

sub-paragraphs (d) and (e) shall be applied immediately below the line containing the other marks.

1. The trade description shall state whether the casein is acid, lactic or rennet.

2. Any indication of mesh shall be to a standard mesh adopted by the Standards Association of Australia.


FIRST COLUMN.

Name or description o dairy produce.

SECOND COLUMN.


THIRD COLUMN.


4. Casein—continued.

5. Cheese.

4. Lactic or acid casein, grade 2, shall contain not more than— (a) 4 parts per centum of fat ; (b) 12 parts per centum of water ; or (c) 4 parts per centum of ash.

It may have a faintly sour odour and a colour not deeper than slightly scorched. 5. All grades of casein shall, in the opinion of an officer, be reasonably free of extraneous

matter. 6 The percentage of fat and of ash shall be on the moisture free basis. 7. The methods of analysis shall be those of the British Standards Association for rennet

and lactic casein.

1. Cheese shall not contain any foreign matter other than rennet, salt, or such colouring matter as, in the opinion of the Secretary, is harmless, or small amounts of wholesome flavouring substances approved by the Secretary.

2. The cheese shall not, in the opinion of the officer by whom it is inspected and examined, be unfit for export.

3. The cheese shall not, except with the approval of the Secretary, have been manufac-tured or stored in premises wherein margarine or fat (other than butter fat) is manufactured or stored.

4. The cheese shall, unless the Secretary otherwise approves, be at least three weeks old when it is inspected and examined

5. If the cheese is waxed, it shall not have been waxed until it was at least ten days old. The wax used for coating the cheese shall not contain any substance harmful to health and shall be of a type and quality approved by the Secretary.

6. Australian Cream Cheese shall contain not more than 50 parts per centum of water and not less than 65 parts per centum of milk fat in the water-free substance.

7. Australian Cream Cheese Spread shall consist of cream cheese with an admixture of flavouring substances approved by the Secretary and shall contain not more than 62.5 parts per centum of water and not less than 52.5 parts per centum of milk fat in the water-free substance.

1. The trade description shall be indelibly impressed on both ends of the crate, and shall include in prominent and legible characters-

(a) the word " Coloured " stamped in red ink, or the word " White " stamped in violet ink, as the case requires, applied by means of a rubber stamp in letters

inch high by 32 inch thick on the ends of the crates immediately be-low the trade descrip-tion ; -

(b) if the cheese is waxed—the word " waxed " in the same position, after the word " Coloured "


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


6. Cheese—continued. 8. Australian Cream Cheese Relish shall consist of cream cheese with an admixture of flavouring substances approved by the Secretary and the finished mixture shall consist of not less than 70 parts per centum of cream cheese.

9. Australian Whole Milk Cheddar Cheese shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance. It shall have been kept on shelves in the curing room at the export establishment or in a room approved by an officer at an appointed place for a period of not less than 14 days before packing into crates for export, and shall have been turned over each day during that period.

10. Australian Whole Milk Cheddar Cheese exported to Great Britain shall comply with the following conditions :-

(a) Each cheese shall be rimless. (b) Each cheese shall, unless the Secretary otherwise approves, weigh approxi-

mately 80 pounds or 40 pounds. (c) The height of an 80 pound cheese shall be approximately 124 inches and

the height of a 40 pound cheese shall be approximately 6f inches. (d) All cheeses shall have a diameter of approximately 14 inches.

11. Australian Tinned Cheddar Cheese shall consist of Australian whole milk cheddar cheese finely ground and packed in tins. It shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance. It may contain not more than 2 grains of sulphur dioxide for each pound of cheese.

12. Australian Grated Cheddar Cheese shall contain not more than 10 parts per centum of water and not less than 27.75 parts per centum of milk fat in the water-free substance. It shall not contain any substance foreign to milk except salt which shall not be more than 3 parts per centum.

13. Australian Soft Cheese (including processed and blended soft cheese) shall contain not more than 50 parts per centum of water and not less than 45 parts per centum of milk fat in the water-free substance.

14. Australian Processed Cheddar Cheese shall contain not more than 42 parts per centum of water and not less than 48 parts per centum of milk fat in the

or " White ", as the case may be, in the same coloured ink and same sized letters as pre-scribed in the preceding paragraph ;

(c) a true description of the variety of the cheese ;

(d) figures inch high and inch thick, stamped in violet ink above the trade description by means of a rubber stamp indicating, in one line, the number of the vat and the date and year of manufacture, and, immediately below that line, the num ber of crates from the vat ; and

(e) figures indicating the number of the crate applied to the ends of the crates below the word " Coloured " or " White ", as the case may be.

2. In the case of cheese for which no milk fat content is prescribed, the trade description Shall in-


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.

Provisions relating to trade descriptions in addition to those contained in regulation Mb

5. Cheese—continued. water-free substance. It may contain not more than 3 parts per centum of an emulsifying agent approved by the Secretary and not more than 0.1 parts per centum of lactose.

15. Australian Processed Cheese Relish or Cheese Spread shall consist of processed cheese with an admixture of flavouring substances approved by the Secretary. It shall contain not more than 45 parts per centum of water and not less than 45 parts per centum of milk fat in the water-free substance.

16. Australian Whole Milk Edam Cheese shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance.

17. Australian Edam Cheese manufactured from milk other than whole milk shall contain not more than 42 parts per centum of water and shall conform to one of the following classifications :-

(a) Containing not less than 20 parts per centum of milk fat in the water-free substance.

(b) Containing not less than 30 parts per centum of milk fat in the water-free substance.

(c) Containing not less than 40 parts per centum of milk fat in the water-free sub-stance.

18. Australian Gruyere Cheese shall contain not more than 40 parts per centum of water and not less than 45 parts per centum of milk fat in the water free substance.

19. Australian Processed Gruyere Cheese shall contain not more than 42 parts per centum of water and not less than 42.5 parts per centum of milk fat in the water-free substance.

20. Australian Whole Milk Gouda Cheese shall contain not more than 40 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free sub-stance.

elude a statement of the mini-mum percentage of milk fat in the water-free substance.

3. Any statement of the percentage of milk fat contained in cheese shall be accompanied by the words " dry basis " or the letters "DB".

4. Each hard pressed cheese shall have stamped on the side in violet coloured ink the name of the manufacturer or his regis-tered brand, the date of manu-facture (i.e., the date of renetting, including the year and the number of the vat in which the cheese was manufactured) in letters and figures not less than inch in height.

5. In the case of processed cheese the word " Processed " shall be at least as prominent as the name of the variety of the cheese if the latter be included in the trade description.

6. The trade description shall be printed on both ends of the crate in blue ink for all grades of cheese and shall be contained.


FIRST COLUMN.


SECOND COLUMN.

Conditions and Restrictions to be complied with in addition to those contained in regulation 7,

THIRD COLUMN.


5. Cheese—continued. in an oval design which shall comply with the following pro-visions :-

(a) The oval shall measure 9 inches by 6f inches overall and shall measure one inch from the outer to the inner-most line.

(b) The space between the two innermost lines shall be II inch and the space between the two outer lines shall be inch.

(c) The outer line of the oval shall be A inch thick. The inside line of the oval shall be 2 inch thick. The innermost line of the oval shall be A- inch thick.

21. Australian Gouda Cheese manufactured from milk other than whole milk shall contain not more than 42 parts per centum of water and shall conform to one of the following classifications :-

(a) Containing not less than 20 parts per centum of milk fat in the water-free substance.

(b) Containing not less than 30 parts per centum of milk fat in the water-free substance.

(c) Containing not less than 40 parts per centum of milk fat in the water-free substance.

22. Australian skim milk cheese for manufacturing shall contain not more than 50 per centum of moisture. It shall be coated with blue coloured paraffin or other tightly adhering blue coloured coating.

23. Any cheese not specifically mentioned in the preceding paragraphs of this item shall contain not less than the percentage of milk fat in the water-free substance than is stated in the trade description.

24. The crates in which Australian whole-milk Cheddar cheese is packed for export to Great Britain shall be constructed in accordance with the following provisions :-

(a) Each crate shall have twelve sides which shall be so arranged that the angles between each pair of adjacent sides are equal, and shall be suitable to contain two 80 pound cheeses or three 40 pound cheeses.

(b) All boards shall be of sawn timber, thoroughly seasoned and cut true to shape, and shall be free from bark, loose knots, cracks or other defects capable of materially lessening the strength of the boards.

(c) The crates shall be new and clean. (d) The ends of the crates shall be planed smooth on the outside. (e) When two 80 pound cheeses are packed in a crate, the crate shall have ends

and centre board inch thick, if made of Australian hardwood, and inch thick, if made of any other timber.


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


5. Cheese--continued. (f) When three 40 pound cheeses are packed in a crate, the cheese shall be separated by the use of division boards and the division boards and the ends of the crate shall be 1 inch thick.

(g) The ends and centre-boards and division boards shall measure 15 inches between each opposite pair of sides and shall consist of single pieces of timber, or of two-piece boards joined in a manner approved by the Secretary.

(h) The centre boards and division boards shall be affixed to the crate with the grain of the board at right angles to the grain of the end boards.

(i) The side shall be of single piece batten smooth on the outside and with bevelled edges. Each batten shall be 34 inches wide and -A- inch thick if made of Australian hardwood ands inch thick if made of any other timber.

(j) When 80 pound cheeses are packed in a crate,the side battens shall be 274- inches long and when 40 pound cheeses are packed in a crate the side battens shall be 24 inches long.

(k) The nails used in assembling the crate shall be 11 inches long by 13 gauge and shall have flat heads.

(/) The crates shall be bound approximately 3 inches from each end with galvanized box strapping wire of 16 gauge of a breaking strength of not less than 350 pounds.

(m) The crates shall be fitted with scale boards approved by the Secretary in such a manner as will prevent the cheese from adhering to the timber.

(n) The moisture content of the timber shall not exceed 18 per centum, nor be less than 10 per centum, based on the dry weight of the wood.

25. The cheese contained in each crate shall be of uniform grade.

26. Subject to the next succeeding paragraph, cheese (other than Australian whole milk cheese) exported to destinations other than Great Britain shall be packed in crates constructed in a manner approved by the Secretary and the cheese shall be packed in a manner approved by the Secretary.


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


5. Cheese continued.

6. Cream.

7. Dried egg.

27. Cheese contained in tins, jars or bottles and Processed Cheese may be packed in fibreboard containers.

28. Where fibreboard containers are used, the board shall be not less than— (a) in the case of containers holding up to 50 pound gross weight-80 point board ; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight-

100 point board ; and (c) in the case of containers holding over 75 pounds and up to 100 pounds gross


1. The cream shall not contain any foreign substance. 2. If the cream is pasteurized, it shall contain not less than 35 parts per centum of milk fat. 3. If the cream is sterilized—

(a) it shall have been sterilized by heat and subsequently protected from con-tamination ; and

(b) it shall contain not less than 25 parts per centum of milk fat. 4. The goods shall be packed in cases which, in the opinion of the officer by whom the

goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Com-monwealth. The cases shall be strapped with metal strapping or wire.

5. Where fibreboard containers are used, the board shall be not less than— (a) in the case of containers holding up to 50 pounds gross weight-80 point

board ; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight-


weight —120 point board.

1. The dried egg shall have been dried by a method approved by the Secretary. 2. It shall, in the opinion of the officer by whom it is inspected, be fit for export. 3. It shall have been prepared from eggs fit for human consumption. 4. The preparation of dried egg shall have been carried out under hygienic conditions

approved by the Secretary.

1. The trade description shall state whether the dried egg is that of whole eggs, white of eggs, or yolk of eggs.


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN


7. Dried egg—contd.

8. Sugared dried egg.

5. The liquid egg which is used for drying shall have been prepared in accordance with the conditions and restrictions applicable to the preparation of frozen liquid egg.

6. It shall be clean and free from contamination, adulterants or preservatives. 7. It shall have a sweet wholesome egg odour and flavour resembling that of fresh egg

both in the dried form and when reconstituted. 8. It shall be packed in clean new containers of a type approved by the Secretary. 9. In the case of dried whole egg it shall have a uniform yellow colour and a uniform

smooth texture and shall pass through a British Standards Institute No. 14 mesh screen.

10. It shall be stored at a temperature of 50° Fahrenheit or lower after manufacture. 11. Dried whole egg shall be graded into Grade A and Grade B, and shall contain—

(a) in the case of Grade A powder- (i) not more than 4.5 parts per centum of moisture ; and

(ii) not more than 0.09 parts per centum of insoluble solids ; (b) in the case of Grade B powder-

(i) not more than 5.5 parts per centum of moisture ; and (ii) not more than 0.2 parts per centum of insoluble solids,

and the pH. value of the reconstituted powder at the time of analysis shall be not less than 8 in the case of Grade.A powder or not less than 7.5 in the case of Grade B powder.

12. Dried egg yolk shall contain not more than 5 parts per centum of moisture and not less than 55 parts per centum of fat.

13. Dried white of egg and dried egg albumen shall contain not more than 12 parts per centum of moisture.

1. Sugared dried egg shall have been prepared in accordance with the provisions of paragraphs 1 to 5 inclusive specified for dried egg.

2. It shall be clean and free from contamination, adulterants and preservatives. 3. It shall have a sweet, wholesome egg odour and flavour. 4. It shall be packed in clean, new containers of a type approved by the Secretary.

2. It shall state whether the dried egg is A grade or B grade.

3. Markings shall be applied to con-tainers of A grade dried egg in blue ink and of B grade in black ink.

4. The trade description applied to dried egg exported to Great Britain shall be applied in accordance with design A in the Fifth Schedule.

1. The trade description applied to sugared dried egg exported to Great Britain shall be applied in accordance with design A in the Fifth Schedule.


FIRST COLUMN.


SECOND COLUMN.

Conditions and Restrictions to he complied with in addition to those contained in regulation 7.

THIRD COLUMN.

Provisions relating to trade descriptions in addition to those contained in regulation 10

8. Sugared dried egg —continued.

5. It shall have a uniform yellow colour, and a uniform smooth texture, and shall pass through a British Standards Institution No. 14 mesh screen.

6. It shall he classified as Grade A or Grade B and— (a) in the case of Grade A powder-

(i) shall contain not more than 3. 5 parts per centum of moisture ; (ii) shall contain not more than 0.09 parts per centum of insoluble

solids ; (iii) the sponge cake volume or height given by the powder shall be not

less than 95 per centum of the mean sponge cake volume or height as determined by the same method found in control experiments using the pulp from a range of fresh shell eggs ;

(iv) shall contain 33 parts per centum of sucrose, unless the Secretary permits another percentage being not less than 31 parts per centum and not more than 35 parts per centum ;

(v) the pH. value of the reconstituted powder shall be not lower than 8 at the time of analysis ; and

(b) in the case of Grade B powder- (i) shall contain not more than 4.5 parts per centum of moisture ;

(ii) shall contain not more than 0.2 parts per centum of insoluble solids ;

(iii) the sponge cake volume or height given by the powder shall be not less than 85 per centum of the mean sponge cake volume or height as determined Ly the same method found in control experiments using the pulp from a range of fresh shell eggs ;

(iv) shall contain 33 parts per centum of sucrose, unless the Secretary permits another percentage being not less than 31 parts per centum and not more than 35 parts per centum may be per ,,

milted ; (v) the pH. value of the reconstituted powder shall be not lower than

7.5 at the time of analysis. 7. It shall be stored at a temperature of 50 degrees Fahrenheit or lower after manufacture.


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


9. Frozen liquid egg. 1. The preparation of the frozen liquid egg shall have been carried out under hygienic conditions approved by the Secretary.

2. The frozen liquid egg shall be made from hen eggs and shall have been prepared from eggs which comply with the following requirements :—

(a ) They shall be, in the opinion of the inspecting officer, fit for human consumption. (b) They shall be individually examined by the candling process before being

placed in the room where the actual breaking of the eggs and the packing of the pulp into containers takes place.

(c) No egg that is unsound or in any other abnormal condition shall be used. (d) No egg that has a shell that is not clean and free from foreign matter shall

be used. (e) They shall be fresh and, if not broken by hand into a vessel, shall not have been

in cold store. 3. The frozen liquid egg shall have been prepared from eggs that have been individually

broken by hand into a vessel of a type approved by the Secretary or by another method approved by the Secretary, but, if the eggs have not been individually broken by hand into a vessel, they shall be pulped within 48 hours after candling.

4. The frozen liquid egg shall be blended, emulsified and strained by a method approved by the Secretary.

5. The frozen liquid egg shall contain— (a) in the case of liquid whole egg—not more than 75.5 per centum of moisture ; (b) in the case of white of egg—not more than 89 per centum of moisture ; and (c) in the case of egg yolk—not more than 53 per centum of moisture.

6. The frozen liquid egg shall not contain any shell or foreign substances and it shall, in the opinion of the inspecting officer, be fit for human consumption and fit for export.

7. The Resazurin test of the frozen liquid egg shall be not less than 5 hours.

1. The trade description shall state whether the frozen liquid egg is " Frozen liquid whole egg ", " Frozen liquid egg white " or " Frozen liquid egg yolk ".

2. In the case of frozen liquid egg made from duck eggs, the trade description shall include the word " Duck ".

3. The trade description applied to frozen liquid egg exported to Great Britain shall be applied in accordance with design B in the Fifth Schedule.


MET COLUMN.


SECOND COLUMN.


THIRD COLUMN.


9. Frozen liquid egg — continued.

8. The frozen liquid egg shall be packed only in clean, new containers conforming to the following requirements :—

Net Weight of Frozen Liquid Egg

in Each Tin. Overall Measurements of the Tins.

Number of Tins in Each Package.

lb. 7

14 28 40

9 inches by 61 inches by 3 71 inches .. 9 inches by 61 inches by 71 inches .. 98 inches by 68 inches by 14 inches 111 inches by 7 inches by 141 inches

4 2 1 1

10. Eggs in shell.

but the overall measurements of the tins may be varied with the approval of the Secretary.

9. Where the tins are packed in fibreboard containers, the board used shall not be less than that known as 60 point board.

10. The frozen liquid egg shall be cooled to a temperature not exceeding 45 degrees Fahrenheit immediately after processing and be hard frozen within 24 hours after processing.

11. Frozen liquid egg shall not have been made from duck eggs except with the approval of the Secretary.

1. The eggs shall have been individually examined by the candling process. 2. The eggs shall be sound, fit for human consumption and free from meat spots, blood

spots, diffused blood, foreign substances and abnormalities. 3. Each egg shall have a translucent, or faintly but not clearly visible, yolk in the centre

of the egg, a translucent and firm white, and an air space that is not greater than A- inch deep.

1. The trade description shall be applied to both ends of the case, and shall include the number of the packer and figures indicating the date of packing. The num. ber of the packer shall be


PAST COLUMN


SECOND COLUMN.


THIRD COLUMN.


10, Eggs in shell— continued.

4. The shells of the eggs shall not be misshapen, rough, thin, cracked or broken, shall be reasonably free from stain, dirt and other foreign matter, and shall not have been washed.

5. The eggs shall not be more than seven days old and shall, in the opinion of an officer after he has examined them by the candling process, be fit for export.

6. Subject to the next succeeding paragraph, none of the eggs shall be less than 11 ounces in weight and a long hundred shall weigh at least 14 pounds.

7. Eggs, none of which is less than 1 ounces in weight and packed so that a long hundred weighs not less than 12 pounds, may be exported to Eastern destinations.

8. The eggs shall have been graded and packed at a reasonable distance from any place where eggs are pulped.

9. Except with the approval of the Secretary, the eggs shall not have been subjected to any treatment before being submitted for export.

10. Unless the Secretary in special circumstances otherwise permits, hen eggs shall be packed in accordance with such one of the following sizes, as is applicable to the description of the eggs :-

(a) Size 1.—Not less than 14 pounds net weight per each long hundred, but no egg shall weigh less than 14 ounces nor more than 2 ounces.

(b) Size 2.—Not less than 16 pounds net weight per each long hundred, but no egg shall weigh less than 2 ounces nor more than 21 ounces.

10. Each hen egg shall be packed large end uppermost— (a) in a separate division in a Keyes filler fiat ; or (b) in an ordinary filler constructed of new white odourless wood pulp board,

the thickness of the board of which shall, if less than 0.028 caliper, be approved by the Secretary and the dimensions of which shall be-

(i) in the case of size 1 eggs-2 1/4 inch deep ; If inch centrepoint ; or

(ii) in the case of size 2 eggs-2 1/2 inch deep ; 1* inch centrepoint, and cup type flats approved by the Secretary.

No other packing material or mode of packing shall be used without the approval of the Secretary.

stamped on the left-hand lower corner of the branded ends in indelible violet coloured ink by means of a rubber stamp, and figures representing the day of the month and the month of packing shall be stamped in indelible violet coloured ink by means of a rubber stamp on the right-hand lower corner of the branded ends without spacing between them. The figures shall be I inch high and .?-6. inch wide.

2. The word " Australia " and the registered number of the export establishment in which the egg was packed for export shall be legibly branded on the large end of each egg, in indelible violet coloured ink, by means of a rubber stamp. The word shall be in a straight line, in sans serif capital letters of eight point full face measurement (condensed type). The regis-tered number shall be placed immediately below the word " Australia ". If the stamp is applied by hand, the word and number shall be enclosed in a circle A inch in diameter.

SECOND SCHEDULE—Continued.

FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


10. Eggs in shell— continued.

11. The eggs shall be packed in clean new cases, constructed of well seasoned softwood or hardwood which has been smoothly sawn or dressed in a manner approved by the Secretary, strapped with metal strapping or wire, and sufficiently strong, in the opinion of the officer by whom the eggs are inspected and examined, to withstand such handling as is ordinarily incidental to transport to destinations beyond the Commonwealth. The eggs in each box shall be of uniform size.

12. Hen eggs shall be packed only in cases containing 15 dozen or 30 dozen eggs and the cases shall be made in accordance with the following specifications :-

(a) The ends of each case shall not be less than -L. inch thick, if made of spruce or hemlock, and not less than s inch thick, if made of any other timber, and shall be dressed on the outside.

(b) The boards forming the sides, top and bottom of each case shall be not less than inch thick and shall be nailed to the ends with 1 1/4 inch flat head galvanized

nails (c) The top and bottom of each case shall be placed so as to overlap, and be

flush with, the sides. (d) A case containing 30 dozen eggs shall contain a middle division board of

not less than inch thick, which shall be placed in the case with the grain of the timber running horizontally across the case.

(e) Each case shall be constructed so as to permit of the accurate fitting of fillers, flats, or filler flats.

(f) Each case shall be bound at both ends with galvanized wire of not lower than 16 gauge, or with metal strapping of a kind approved by the Secretary.

(g) A cleat shall be fastened across the top and bottom of each end of each case with 18 inch flat head galvanized nails and shall bee inch thick and not less than 2 inches wide.

(is) Lids shall be fastened to the centre board with two nails for softwood and one nail for hardwood cases.

(j) The moisture content of the timber shall not exceed 18 per centum nor be less than 10 per centum, based on the dry weight of the wood.

(k) Each case shall be padded on the bottom by a method approved by the Secretary.

3. Except with the approval of the Secretary no other marking shall appear on the egg.

4. The trade description applied to eggs in shell exported to Great Britain shall be applied in accordance with design C in the Fifth Schedule.


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


10. Eggs in shell— continued.

5. Margarine.

(1) Each case shall be packed in such a manner as to avoid- (i) any space between the top flat or keyes and the lid of the case ; and

(ii) any side play between the packing material and the sides and ends of the case.

13. Duck eggs shall not be exported except with the approval of the Secretary. 14. Duck eggs shall not be packed in the same case as hen eggs.

1. Eggs preserved in vinegar by cooking or by any method other than refrigeration shall have been prepared from eggs of the quality prescribed in relation to eggs in shell.

1. Ghee shall not contain any substance foreign to milk. 2. It shall not be rancid. 3. It shall be packed in clean new tins. 4. It shall contain not more than one part per centum of moisture.

1. The margarine shall not contain— (a) any oil or other matter not necessary for the manufacture of the margarine ; (b) any fat obtained from diseased stock ; (c) more than 10 parts per centum of butter fat ; (d) more than 16 parts per centum of water ; (e) more than 3 parts per centum of salt ; (f) any added colouring matter ; or (g) any substance which in the opinion of the Minister is harmful to health.

2. Notwithstanding the provisions of the last preceding paragraph, the Minister may permits the use of harmless colouring matter approved by him in margarine exported to an Eastern destination.

3. It shall contain not less than 80 parts per centum of fat. 4. Table margarine shall contain—

(a) not less than 20 international units of vitamin A, and 1.1 international units of vitamin D per gram ; and

11. Eggs preserved in vinegar or other-wise.

12. Ghee.

1. The trade description shall be indelibly impressed on both ends of the box.

2. The trade description shall state whether the margarine is table margarine or cooking margarine.

3. The trade description shall include the following marks :—

(a) Figures representing the number of the batch.

(b) Figures indicating the number of the boxes in the batch.


FIRST COLUMN. THIRD COLUMN. SECOND COLUMN.

Name or description of dairy produce. Conditions and Restrictions to be complied with in addition to those contained in regulation 7. Provisions relating to trade descriptions in

addition to those contained in regulation 10.

13. Margarine — con-tinued.

14. Concentrated milk.

(b) not more than .15 parts per centum of free fatty acid, and it shall have a melting point of not higher than 100 degrees Fahrenheit.

1. The concentrated milk shall be pasteurized milk concentrated by any process of concentration. It shall not have been sterilized after concentration.

2. It shall contain not less than 9 parts per centum of milk fat and not less than 24 parts per centum of milk solids other than fat and shall not contain any foreign substance.

(c) Figures representing the day of the month, and the month in which the margarine was manu-factured.

(d) A figure being the last figure of the year in which the margarine was manufactured.

The marks shall be applied in violet coloured ink to the left hand top corner of the box

PP, bearing the trade description by means of rubber stamps, in figures inch high and 11.- inch thick. The marks referred to in sub-paragraphs (a) and (b) shall be in one line and shall be applied in the following order :-

(1) the number of the batch.

(2) the number of boxes in the batch.

The marks referred to in sub-paragraphs (c) and (d) shall be applied immediately below the line containing the other marks.


FIRST COLUMN.


SECOND COLUMN.


TIMED COLUMN.


3. The concentrated milk shall be contained in hermetically sealed tins and packed in cases or cartons that, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth.

1. The condensed milk shall be milk that has been condensed or concentrated by any process of condensation or concentration.

2. If cane sugar is added, the milk shall contain not less than 31 parts per centum of total milk solids and not less than 9 parts per centum of milk fat. If cane sugar is not added, the milk shall contain not less than 28 parts per centum of total milk solids and not less than 8 parts per centum of milk fat.

3. The milk shall be completely soluble in water, of normal colour, free from any form of germ life capable of causing injurious fermentation therein, from evidence of sugar crystallization and from all nodules or partly coagulated lumps of milk

4. The milk shall not contain any preservative. 5. The provisions of paragraph 2 do not apply to condensed milk containing not less

than 7.8 parts per centum of milk fat and not less than 29.8 parts per centum of milk solids of all kinds and intended for export to countries that do not by law require a higher standard.

6. Cocoa and milk preparations and coffee and milk preparations shall not contain any preservative. If they contain any condensed milk it shall comply with the provisions of this Schedule.

7. The milk shall be contained in hermetically sealed tins and packed in cases or cartons that, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth.

8. Where fibreboard containers are used, the board shall be not less than— (a) in the case of containers holding up to 50 pounds gross weight-80 point

board ; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight-



14. Concentrated milk —continued.

15. Condensed milk


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


1. The condensed skimmed milk shall be milk from which the milk fat has been wholly or partially removed.

2. It shall not contain— (a) any fat other than milk fat ; (b) less than 26.5 parts per centum of milk solids ; or (c) any preservative.

3. The condensed skimmed milk shall be contained in hermetically sealed tins and packed in cases or cartons that, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth.

4. Where fibreboard containers are used, the board shall be not less than— (a) in the case of containers holding up to 50 pounds gross weight-80 point board ; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight-



1. The goods shall not contain any preservative. 2. Dried butter milk shall consist of butter milk dried by any process of heating, and

shall contain no matter harmful to human health, and not more than 7 parts per centum of water.

3. Dried full cream milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 26 parts per centum of milk fat and not less than 95 parts per centum of milk solids.

4. Dried three-quarter cream milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 20 parts per centum of milk fat and not less than 95 parts per centum of milk solids.

16. Condensed skimmed milk.

17. Dried milk and dried milk products.

1. The trade description shall in-clude—

(a) a conspicuously displayed statement of the mini-mum percentage of milk fat contained in the goods except in the case of dried butter milk, dried skimmed milk and dried whey powder ; and


FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN.


17. Dried milk and dried milk products— con-tinued.

5. Dried half cream milk shall consist of milk from which the water has been removed by a process of heating without the addition of any extraneous matter, and shall contain not less than 14 parts per centum of milk fat and not less than 95 parts per centum of milk solids.

6. Dried quarter cream milk shall consist of milk from which the water has been removed by a process of heating, without the addition of any extraneous matter, and shall contain not less than 8 parts per centum of milk fat and not less than 95 parts per centum of milk solids.

7. D'ediskimmed milk shall consist of dried machine skimmed milk which contains no less than 4 parts per centum of milk fat, not more than 5 parts per centum of wa er, and no matter foreign to milk

8. Dried milk food products shall consist of the product of dried milk, with the addition of matter natural to or extraneous to milk, but containing nothing harmful to human health and not more than 5 parts per centum of moisture.

9. Malted milk powder shall contain not less than 7.5 parts per centum of milk fat and not more than 5 parts per centum of moisture.

10. Dried whey powder shall not lessn not more than 7 parts per centum of moisture and not less than 68 parts per centum of lactose. It shall not contain any substance foreign to milk.

11. The goods shall be packed in cases or cartons which, in the opinion of the officer by whom the goods are inspected and examined, are sufficiently strong to withstand such handling as is ordinarily incidental to transport to a destination beyond the Commonwealth.

(b) the words " Dried Butter Milk ", " Dried Full Cream Milk ", " Dried Three-Quarter Cream Milk ", " Dried Half Cream Milk ", " Dried Quarter Cream Milk ", " Dried Skimmed Milk ", " Dried Milk Food Product ", " Malt-ed Milk Powder " or " Dried Whey Powder", as the case may be.

2. In the case of Dried Skimmed Milk, the trade description shall also include the words " Machine Skimmed ".

3. The trade description shall also include the words " spray dried " or " roller dried ", whichever is applicable.

3 c OND SCHEDULE—continued.

FIRST COLUMN.


SECOND COLUMN.


THIRD COLUMN


17. Dried milk and dried milk products — con-tinued.

18. Milk (including pasteurized, steri-lized or frozen milk).

19. Milk sugar.

20. Edible vegetable fat.

12. Where fibreboard containers are used, the board shall be not less than— (a) in the case of containers holding up to 50 pounds gross weight-80 point board ; (b) in the case of containers holding 50 pounds and up to 75 pounds gross weight-

100 point board ; and (c) in the case of containers holding over 75 pounds gross weight-120 point board.

13. Unless the Secretary otherwise approves, milk powder dried by the roller process shall be packed in packages containing not less than 25 pounds avoirdupois of powder.

1. The milk shall be the normal clean and sweet secretion obtained from the udder of healthy cows properly fed and kept and regularly milked. It shall not include any milk obtained during the seven days immediately following parturition.

2. The milk shall contain not less than 3.2 parts per centum of milk fat and not less than 8.5 parts per centum of solids other than milk fats.

3. It shall not contain any preservative. 4. It shall be packed in clean new containers of a type approved by the Secretary. 5. At the time of examination by an officer the methylene blue Reductase Test shall be

not less than five hours.

1. The milk sugar shall not contain— (a) any sugar other than that extracted from milk ; (b) more than 7 parts per centum of water ; (c) any preservative substance ; or (d) any injurious substance foreign to milk

The fat. whether one type of fat or a mixture of two or more types of fat, shall be of vegetable origin only, and shall, in the opinion of the inspecting officer, be fit for human consumption. It shall contain no preservative or foreign substance and shall not be rancid.


FIRST COLUMN.


SECOND COLUMN.

THIRD COLUMN.

Conditions and Rescrictions to be complied with in addition to those contained in regulation 7. Provisions relating to trade descriptions in addition to those contained in regulation 10.

21. Dry butter fat. 1. The fat shall not contain any substance foreign to milk. 2. It shall not be rancid. 3. It shall contain—

(a) not more than 0.2 parts per centum of moisture ; and (b) not more than 0 15 parts per centum of curd.

4. It shall be packed in clean new containers.

1. The trade description shall include the following marks—

(a) figures representing the number of the batch ;

(b) figures representing the day and the month on which the butter fat was prepared ; and

(c) a figure being the last figure of the year in which the butter fat was prepared.

2. The marks shall be applied in opaque ink by means of rubber stamps in figures inch high and 1.16- inch thick.

Name of Goode.

Butter (other than tinned butter) Cheese (other than tinned cheese)

Frozen liquid egg Eggs in shell ..

Dried egg and sugared dried egg Frozen milk

Margarine (other than tinned margarine)

Time within which Goods

must be placed in a Cool Store.

12 hours 12 hours

Immediately 24 hours

24 hours Immediate-

ly after examina-tion

12 hours

Temperature.

Not exceeding 15 degrees Fahrenheit Not exceeding 50 degrees Fahrenheit

nor below 40 degrees Fahrenheit Not exceeding 5 degrees Fahrenheit Not exceeding 35 degrees Fahrenheit

nor below 31 degrees Fahrenheit Not exceeding 50 degrees Fahrenheit Not exceeding 5 degrees Fahrenheit

Not exceeding 15 degrees Fahrenheit

40

THIRD SCHEDULE. Reg. 7.

CONDITIONS AND RESTRICTIONS TO BE COMPLIED WITH AFTER EXAMINATION OF DAIRY PRODUCE.

1. The goods shall be placed in a cool store at an appointed place within such times after examination, and shall be kept at such temperatures, as are respectively specified in the following Table opposite to the name of the goods:—

2. Butter or margarine shall not be block stacked until its temperature is reduced to 20 degrees Fahrenheit or under.

3.— (1.) Where goods have been placed in a cool store in accordance with the preceding paragraphs of this Schedule, they shall not be removed from the -cool store for exportation without the authority of an officer.

(2.) An authority shall not be given for the removal from a cool store for exportation of the goods specified in paragraph 1 of this Schedule unless the temperature of the goods at the time of removal is—

(a) in the case of butter-20 degrees Fahrenheit or under; (b) in the case of cheese-50 degrees Fahrenheit or under; (c) in the case of frozen liquid egg-12 degrees Fahrenheit or under; (d) in the case of frozen milk-12 degrees Fahrenheit or under; and (e) in the case of margarine-20 degrees Fahrenheit or under.

(3.) Where dairy produce other than dairy produce specified in paragraph 1 of this Schedule has been examined for export, it shall not be removed from the appointed place where it was examined without the authority of an officer.

4.— (1.) A vehicle in which the goods are conveyed from a cool si3tore at an appointed place shall be so constructed as to prevent any contamination of the goods or an appreciable increase in the temperature of the goods during transit.

(2.) A vehicle shall not be used for the purposes of removing butter unless the approval of the Secretary as to the design, construction and equipment of the vehicle has been obtained.

(3.) The vehicle shall be maintained in a clean and sanitary condition. 5. If the refrigerating machinery in any appointed place becomes wholly

or partly inoperative from any cause, and the temperature of the place thereby rises above the prescribed temperature, notice of the fact shall immediately be given by the proprietor ortoreier to the officer in charge at that appointed place.

6. Dairy produce shall not be loaded in a vessel unless an officer is present.

FOURTH SCHEDULE. DESIGNS TO BE APPLIED TO BUTTER (OTHER THAN TINNED BUTTER)

EXPORTED TO GREAT BRITAIN.

SPECIFICATIONS TO BE COMPLIED WITH BY ALL DESIGNS. All the designs shall comply with the following specifications :—

(1.) The oval shall measure 9 inches by 6 3, inches overall and shall measure one inch from the outer to the innermost line.

O Design No. 1.

41

FOURTH SCHEDULE—continued.

(2.) The space between the two innermost lines shall be inch and the space between the two outer lines shall be A inch.

(3.) The outer line of the oval shall be A inch thick. The inside line of the oval shall be A inch thick. The innermost line of the oval shall be A inch thick.

(4.) The words " PURE CREAMERY BUTTER " shall be in capital letters is inch high and A inch thick.

(5.) The figures and letters " 56 lb. Net " shall be inch high and A inch thick, with the exception of the letter " e", which shall be 1 inch high.

(6.) The circle above the left hand top corner shall have a diameter of 21 inches inside measurement and its left hand edge shall be I inch from the inside edge of the left hand cleat on the end of the box.

(7.) The thickness of all lines not otherwise provided for shall be A. inch.

(8.) The name of the State shall appear in the space marked "A ". (9.) The registered number of the factory shall appear in the space

marked "B ".

CHOICEST QUALITY CREAMERY BUTTER.

The trade description shall be printed on both ends of the box in blue ink in accordance with the following design:—

Design No. 1 shall comply with the following additional requirements:— (1.) The map of Australia shall measure 5/ inches across. (2.) The outline of the map of Australia shall be a line * inch thick. (3.) The word " Australia " shall be in letters 1 inch high and / inch

thick.

42

FOURTH SCHEDULE--continued.

(4.) The name of the State and the letters "REGD. No." shall be in letters 19-6- inch high and A inch thick, with the exception of the letters " D " and "o ", which shall be 3/8 inch high and -, 16 inch thick.

(5.) The figures showing the registered number shall be T9, inch high and A inch thick.

(6.) The frames surrounding " 56 lb." and " Net " shall measure 1 inch wide and inch high. The space between the border of the oval and the frames shall be A inch.

FIRST QUALITY CREAMERY BUTTER.

The trade description shall be printed on both ends of the box in black ink in accordance with the following design:—

citEAMERY81/77.

Design No. 2.

4r ) 56 lb. Net (DP

I RST QUALITY

Design No. 2 shall comply with the following additional requirements:—

The words " First Quality" shall be in letters 1 inch high and * inch thick.

(2.) The name of the State and the word " Australia " shall be in letters A inch high and 3/32 inch thick.

The letters "Regd. No." shall be 3/8 inch high and -I-6, inch thick with the exception of the letters " d " and " o ", which shall be I inch high, and the letters " R " and "N ", which shall be * inch high.

(4.) The figures showing the registered number shall be A inch high and - 13 inch thick.

( 1 .)

(3.)

SECOND QUALITY

43

FOURTH SCHEDULE—continued

SECOND QUALITY CREAMERY BUTTER.

The trade description shall be printed on both ends of the box in brown ink in accordance with the following design:— •

Design No. 3.


(1.) The words "Second Quality " shall be in letters 1 inch high and * inch thick.

(2.) The name of the State and the word " Australia " shall be in letters

is inch high and inch thick.

( 3.) The letters " Regd. No." shall be s inch high and -,1-6 inch thick with the exception of the letters " d " and " o ", which shall be inch high, and the letters " R " and " N ", which shall be 1 inch high.

(4.) The figures showing the registered number shall be -'4 inch high and inch thick.

O REAMERY

56 lb. Net

PASTRY QUALITY

44


PASTRY QUALITY CREAMERY BUTTER.

The trade description shall be printed on both ends of the box in red ink in accordance with the following design:—

Design No. 4.

deCREAMERY. 4 shall comply with the following additional requirements:—

(1.) The words " Pastry Quality " shall be in letters 1 inch high and inch thick.

(2.) The name of the - State and the word " Australia " shall be in letters p6 inch high and A inch thick.

(3.) The letters "React. No." shall be inch high and 11-6 inch thick with the exception of the letters " d " and " o ", which shall be I inch high, and the letters " R " and " N", which shall be inch high.

(4.) The figures showing the registered number shall be is inch high and inch thick.

45


WHEY BUTTER.

The trade description shall be printed on both ends of the box in red ink in accordance with the following design:—

Design No. 5.


(1.) The words " Whey Butter " shall be in letters 1 inch high and inch thick.

(2.) The name of the State and the word " Australia " shall be in letters 3-1 inch high and -A- inch thick.

The figures showing the registered number shall be is inch high and A inch thick.

(4.) The letters " Regd. No." shall be fl inch high and inch thick, with the exception of the letters " d " and "o ", which shall be I inch high, and the letters " R " and " N ", which shall be inch high and

inch thick.

(3.)

46


MILLED BUTTER.

The trade description shall be printed on both ends of the box in red ink in accordance with the following design :—

Design No. 6.

Design No. 6 shall comply with the following additional requirements :-

(1.) The words " Milled Butter " shall be in letters 1 inch high and inch thick.

(2.) The name of the State and the word " Australia " shall be in letters

is inch high and A inch thick. •

(3.) The figures showing the registered number shall be A- inch high and A- inch thick.

(4.) The letters " Regd. No." shall be 4 inch high and TIT inch thick, with the exception of the letters " d " and " o ", which shall be inch high, and the letters "R " and " N ", which shall be inch high and ite inch thick.

47

FIFTH SCHEDULE. DESIGNS TO BE APPLIED TO EGGS IN SHELL AND EGG PRODUCTS

EXPORTED.

SPECIFICATIONS TO BE COMPLIED WITH BY ALL DESIGNS.

All the designs shall comply with the following specifications:— (1.) The oval shall measure 8i inches by 61 inches overall and shall

measure one inch from the outer to the innermost line. (2.) The space between the two innermost lines shall be inch and the

space between the two outer lines shall be inch. (3.) The outer line of the oval shall be inch thick. The inside line of

the oval shall be A inch thick. The innermost line of the oval shall be A inch thick.

The map of Australia shall measure 5 inches across and the outline of the map shall be inch thick.

The word " AUSTRALIA " shall be in letters 4 inch high and 8 inch thick.

The letters "Reg. No." shall be in letters 16 inch high and a2 inch thick with the exception of the letter " o" which shall be inch high and A inch thick.

(7.) The registered number of the export establishment shall appear in the space marked " A " in figures A inch high and 2 inch thick.

EGGS IN SHELL

The trade description shall be printed on both ends of the container in blue ink in accordance with the following design:—

Design No. 1.


(1.) The words " Doz. HEN EGGS " shall be in letters A inch high and inch thick with the exception of the letters "o" and " z " which shall be inch high.

(4.)

(5.)

(6.)

48

." EMI{ SCHEDULE—Continued.

(2.) The letters and figures "Not less than lb. per 10 Doz." shall be A inch high and A inch thick with the exception of the letters " o " and " z " in " Doz." which shall be 3/8 inch high and inch thick.

(3.) The circle on the left hand top corner shall have a diameter of 2 inches inside measurement. The line forming the circle shall be * inch thick. The outside edge of the circle shall be / inch from the outside line of the oval and the top of the circle shall be inch higher than the top of the outer line of the oval.

(4.) Figures representing the weight in pounds per 10 doz. shall be inserted in the space marked " B " and shall be A inch high and A inch thick.

(5.) Figures representing the weight grade per Tong hundred shall be inserted in the space marked " C " and shall be 14 inches high and A inch thick.

(6.) Figures representing the number of dozens of eggs in the case shall be inserted in the space marked " D " and shall be inch high and A inch thick.

DRIED AND LIQUID EGG PRODUCTS.

The trade description shall be printed on two opposite sides of the container in blue ink in accordance with the following design:—

Design No. 2.

(1.) The words " Frozen Liquid Whole Egg ", " Frozen Liquid Egg White ", " Frozen Liquid Egg Yolk ", " Dried Whole Egg ", " Sugar Dried Whole Egg ", " Dried Egg White " or " Dried Egg Yolk " as the case may be shall be inserted in the space marked " C " in letters A inch high and A inch thick.

(2.) Figures representing the net weight shall be inserted in the space marked " B " in figures A inch high and A- inch thick.

(3.) The letters " lb. net " shall be A inch high and A- inch thick with the exception of the letter " e " which shall be 3/8 inch high.

49

SIXTH SCHEDULE.

Fowl 1. Reg. 13.

COMMONWEALTH OF AUSTRALIA.

Exports (Dairy Produce) Regulations.

APPLICATION FOR REGISTRATION OF PREMISES AS EXPORT ESTABLISHMENT*.

APPOINTED PLACE*.

To the Secretary, Department of Commerce and Agriculture,

Canberra.

I* [or We]] "Strikeout whichever is

hereby apply in pursuance of the Exports (Dairy Produce) Regulations fitnualln

name p

neprle n iciaebsoleeit

for the registration of the§

situated at in the State of as an applicant.Here insert

*Export Establishment for the preparation, manufacture and packing address. § Here insert

description of *Appointed Place for the examination name or

of 11 premises. intended for export, and I* [or We] declare— kflinHa eorfe dinaisreyrt

produce. ( a) that I am we are

the *occupier (s) of the said premises; and

(b) that the said premises are constructed, equipped and operated in an efficient and hygienic manner.

Dated this day of , 19....

(Signature (s) of applicant (s).)

Reg. 13.



CERTIFICATE OF REGISTRATION OF EXPORT ESTABLISHMENT OR APPOINTED PLACE.

I hereby certify that, in pursuance of the Exports (Dairy Produce)

Regulations, the premises situated at in the State

of and *owned

as an * Export Establishment for the preparation, manufacture and packing inapplicable.

*occupied by whichever is have been registered • Strike out

*Appointed Place for the examination

oft intended for export. t Here insert kind of dairy Dated this day of , 19.... produce.

Secretary, Department of Commerce and Agriculture.

Foam; 2.

Registration No.

I hereby declare— (a) that I am the duly authorized agent of* the owner * Strikeout

in of the butter specified in the statement hereunder; italics if not

applicable. (b ) that the butter ist ; (c) that the conditions and restrictions applicable in respect of the

IpReureer Creamery

butter under the Exports (Dairy Produce) Regulations have been Butter", complied with; and B"uPtateetrrx,

(d) that the butter is marked in the prescribed manner with the" "Milled'

Y B prescribed trade description. "Milled

" or

Butter ", SCHEDULE—continued

POEM 3.

50

SIXTH SCHEDULE—COY/United

COMMONWEALTH OF AUSTRALIA


NOTICE OF INTENTION TO EXPORT BUTTER.

Reg. 17.

To the Department of Commerce and Agriculture,

Port of

State of

Notice is hereby given that I intend to export the butter specified in the statement hereunder. The butter has been delivered to the Appointed Place at

STATEMENT OF BUTTER TO BE EXPORTED.

Factory Brand, Salted or Unsalted.

No. of Packages of each Weight.

Churn and Vat Mark.

Date of Manufacture.

Actual Percentage of Moisture

Content. lb. lb. lb.

Export ship

Date of sailing

Destination

(Signature of agent or owner.)

51

SIXTH SCHEDULE—continued.

Font 4.. Reg. 17.



NOTICE OF INTENTION TO EXPORT CHEESE.


Port of

State of

Notice is hereby given that I intend to export the cheese specified in the statement hereunder. The cheese has been delivered to the Appointed Place at

I hereby declare—

(a) that I am the duly authorized agent of* the owner * Strike out of the cheese specified in the statement hereunder; the words in

italics if not

(b) that the cheese isf applicable.

t Here insert (c) that the conditions and restrictions• applicable in respect of the the name of the

cheese under the Exports (Dairy Produce) Regulations have been variety of complied with; and

cheese.

(d) that the cheese is marked in the prescribed manner with the prescribed trade description.

STATEMENT OF CHEESE TO BE EXPORTED.

Factory Brand.

No. of Crates.

Crate No. Weight

P er te. b.(lCra

)

Date of Manufacture. Vat Marks.

Coloured. White.

Export ship

Date of sailing

Destination


Brand. Size of Package. Date of Pack. Grader's No.

FORM 5.

52

Six Sciatrairm—continued.



NOTICE OF INTENTION TO EXPORT EGGS IN SHELL.

Reg. 17.


Port of

State of

Notice is hereby given that I intend to export the eggs in shell specified in the statement hereunder. The eggs in shell have been delivered to the Appointed Place at

I hereby declare—

(a) that I am the duly authorized agent of* the owner of the eggs in shell specified in the statement hereunder;

(b) that the conditions and restrictions applicable in respect of the eggs in shell under the Exports (Dairy Produce) Regulations have been complied with; and

(c) that the eggs in shell are marked in the prescribed manner with the prescribed trade description.

STATEMENT OF EGGS IN SHELL TO BE EXPORTED.

Export ship

Date of sailing

DestinatSCHEDULE—continued


* Strike out the words in italics if not applicable.

53

SIXTH SCHEDULE--continued.

FORM 6. Reg. 17.



NOTICE OF INTENTION TO EXPORT DAIRY PRODUCE OTHER THAN BUTTER, CHEESE OR EGGS.


Port of

State of

Notice is hereby given that I intend to export the dairy produce specified in the statement hereunder. The dairy produce has been delivered to the appointed place at

I hereby declare—

(a) that I am the duly authorized agent of" the owner * Strike out the words in

of the dairy produce specified in the statement hereunder; italics if not applicable.

(b) that the dairy produce is j- ; t Here insert a true

(c) that the conditions and restrictions applicable in respect of the dairy description produce under the Exports (Dairy Produce) Regulations have been of the dairy complied with; and produce.

(d) that the dairy produce is marked in the prescribed manner with the prescribed trade description.

STATEMENT OF DAIRY PRODUCE TO BE EXPORTED.

Goods. Brands.

If in Packages. If not in Packages.

No. of Packages.

Size, Weight, or Measure and Number

of Contents. No.

Export ship

Date of sailing

Destination


Number of Packages Containing Eggs Weighing-

Brand. Date Delivered to Cool Store. 131 lb.

per ten dozen eggs.

15 lb. per ten dozen eggs.

17 lb. per ten dozen eggs.

Total Number of Packages.

Certificate No.

54

SIXTH SCHEDULE--continued. FORM 7. Reg. 17.



SHIPPING LIST—DAIRY PRODUCE (OTHER THAN EGGS IN SHELL).


Port of

State of

Application is hereby made for authority to remove from cool store the following* which has been inspected and examined and found to comply with the conditions and restrictions applicable thereto under the Exports (Dairy Produce) Regulations for exportation per to sailing on

Date of Storage.

No. of Packages.

Brand. Cert. No. Grade. —

t

* Insert class of dairy produce. j• Here insert " Salted " in the case of butter and " Coloured " in the case of cheese.

Here insert " Unsalted " in the case of butter and " White in the case of cheese.

(Signature of Exporter.)

FORM 8. Reg. 17. COMMONWEALTH OF AUSTRALIA.


SHIPPING LIST—EGGS IN SHELL.


Port of

State of

Application is hereby made for authority to remove from cool store the following eggs which have been inspected and examined and found to comply with the conditions and restrictions applicable thereto under the Exports (Dairy Produce) Regulations for exportation per to sailing on

(Signature of Exporter.)

55

SIXTH SCHEDULE—continued. Forest 9. Reg. 18.


Exports (Dairy Produce) Regulations. EXPORT PERMIT.

Port of

Date To the Officer of Customs,

Wharf.

The undermentioned dairy produce to be shipped per is marked in the prescribed manner with the prescribed trade description and the conditions and restrictions applicable under the Exports (Dairy Produce) Regulations in respect of the dairy produce have been complied with:—

Name of exporter

Factory Brand and Marks. Character of Goods. Certificate No. Destination.

Officer of the Department of Commerce and Agriculture.

FORM 10. COMMONWEALTH OF AUSTRALIA.

Reg. 18.

No. Exports (Dairy Produce) Regulations.

BUTTER GRADE CERTIFICATE.

CHOICEST' QUALITY ( 93-100 POINTS) .

I hereby certify that boxes of butter branded and shipped per to on 19.... have been inspected and examined and points have been allotted thereto as follows:—

Grade. Flavour.

(Maximum 50.)

Texture.

(Maximum 30.)

Condition.

(Maximum 20 )

Total.

(Maximum 100.)

Choicest Quality .. ..

Remarks.

Net weights of sample boxes

Dated at in the State of

this day of , 19....


continued continued.

ontinued.

COMMONWEALTH OF AUSTRALIA. FORM 11. Reg. 18.



FIRST QUALITY (90-92 POINTS).

I hereby certify that boxes of butter branded

and shipped per to on

19.... have been inspected and examined and points have been allotted thereto as follows:—

Grade. Flavour.

(Maximum 50.)

Texture.

(Maximum 30.)

Condition.

(Maximum 20.)

Total.

(Maximum 100.)

First Quality .. ..

Remarks.








SECOND QUALITY ( 86-89 POINTS ) .

I hereby certify that boxes of cheese branded and shipped per to on 19.... have been inspected and examined and points have been allotted thereto as follows:—

Grade. Flavour.

(Maximum 50.)

Texture.

(Maximum 30 )

Condition.

(Maximum 20 )

Total.

(Maximum 100.;

Second Quality .. .. ..

Remarks.





57

SIXTH SCHEDULE—continued. FORM 13. Reg. 18.


No.

Exports (Dairy Produce) Regulations. BUTTER GRADE CERTIFICATE.

PASTRY OR COOKING QUALITY (83 - 85 POINTS) .

I hereby certify that boxes of butter branded and shipped per to on , 19.... have been inspected and examined and points have been allotted thereto as follows :—

Grade. Flavour.

(Maximum 50.)

Texture.

(Maximum 30.)

Condition.

(Maximum 20 )

Total.

(Maximum 100,)

Pastry or Cooking Butter .. ..

Remarks.


Dated at in the State of this

day of , 19....


FORM 14. COMMONWEALTH OF AUSTRALIA.

Reg. 18.

No.


CHEESE GRADE CERTIFICATE.

CHOICEST QUALITY (93 - 100 POINTS) .

I hereby certify that boxes of butter branded and shipped per to on , 19.... have been inspected and examined and points have been allotted thereto as follows :—

Grade. Flavour.

(Maximum 50 )

Texture.

(Maximum 30 )

Condition.

(Maximum 20 )

Total.

(Maximum 100.)

Choicest Quality .. .. ..

Remarks. Net Weight of Examined Crates.

No. of Crate. Marked Weight. Checked Weight.

lb. lb.

Dated at in the State of „ „ .this day of , 19....


Flavour.

(Maximum 50 )

Texture.

(Maximum 30 )

Condition.

(Maximum 20.)

Total.

(Maximum 100.) Grade.

First Quality ..

58

SIXTH SCHEDULE—continued. FORM 15. Reg. 18.


No Exports (Dairy Produce) Regulations.

CHEESE GRADE CERTIFICATE. FIRST QUALITY (90-92 POINTS) .

I hereby certify that crates of cheese branded and shipped per to on , 19.... have been inspected and examined and points have been allotted thereto as follows :—


No. of Crate. Marked Weight. Checked Weight.

lb. lb.

Dated at

day of

in the State of this

, 19....


FORM 16. Reg. 18. COMMONWEALTH OF AUSTRALIA



SECOND QUALITY (86-89 POINTS).

I hereby certify that crates of cheese branded and shipped per to on , 19.... have been inspected and examined and pNos have been allotted thereto as follows :—

Grade. Flavour.

(Maximum 50 )

Texture.

(Maximum 30 )

Condition.

(Maximum 20.)

Total.

(Maximum 100 )

Second Quality ..


I\To. of Crate. Marked Weight. Checked Weight.

lb. lb.

Dated at in the State of this day of , 19....


Remarks : Net Weight of Examined Crates.

lb. lb.

No. of Crates. Marked Weight. Checked Weight.

59

SIXTH SCHEDULE--continued. FORM 17. Reg. 18.

COMMONWEALTH OF AUSTRALIA. No.



THIRD QUALITY (80-85 POINTS). Cert. No

I hereby certify that crates of cheese branded and shipped per to on , 19.... have been inspected and examined and points have been allotted thereto as follows :—

Grade. Flavour.

(Maximum 50.)

Texture.

(Maximum 30.)

Condition.

(Maximum 20.)

Total.

(Maximum 100.:

Third Quality .. ..

Dated at in the .State of this

day of

Officer of the Department oFORMmerce and Agriculture.

FoRxt 18. Reg. 18.

COMMONWEALTH OF AUSTRALIA. No


CERTIFICATE AS TO EGGS IN SHELL.

I hereby certify that cases of hen eggs in shell (each 30 dozen) described hereunder and branded and shipped per to on , 19 ...., have been examined and found upon examination of packages selected at random to be fresh and packed and graded in accordance with the Exports (Dairy Produce) Regulations.

Number of cases containing eggs weighing-

Certificate No. 12 lb.

per 10 doz. eggs.

14 lb. per 10 doz.

eggs.

16 lb. per 10 doz.

eggs.

Total Number of

Cases.

60



day of , 19....



Export (Dairy Produce) Regulations.

CERTIFICATE AS TO FROZEN LIQUID EGG.

I hereby certify that tins of frozen liquid egg described hereunder and shipped per to on , 19.... have been examined and found upon examination to comply with the requirements of the Export (Dairy Produce) Regulations.

Registered No.

Certificate No.

Frozen Liquid Whole Egg.

Frozen Liquid Egg White.

Frozen Liquid Egg Yolks.

Total. Batch

No. 28 lb. 40 lb. Batch

No. 28 lb. 40 lb. Batch

No. 28 lb. 40 lb.


day of , 19....


Port Marks. No. of Cases. Description of Goods and Brand. Size or Weight.

61


FORM 20. Reg. 18.

COMMONWEALTH OF AUSTRALIA


CERTIFICATE AS TO CONDITION.

I hereby certify that the dairy produce described hereunder and shipped per to on has been examined and found to be* and the conditions and Here insert restrictions applicable under the Exports (Dairy Produce) Regulations in condition of

goods. respect Of the goods have been complied with.


day of , 19....


FORM 21

Of

No COMMONWEALTH OF AUSTRALIA.

Expor

Of

(Dairy Produce) Regulations.

MARGARINE GRADE CERTIFICATE.

TABLE QUALITY (90-100 PoINTs).

Reg. 18.

Cert. No. I hereby certify that boxes of margarine, branded

and shipped per to on , 19 ...., have been inspected and examined and points have been allotted thereto as follows

da

POINTS).

9....

Grade. Flavour.

(Maximum 50 )

Texture.

(Maximum 30 )

Condition.

(Maximum 20 )

Total.

(Maximum 100.)

Table Quality .. ..

Remarks:



daPOINTS).9....


Flavour.

(Maximum 50 )

Texture.

(Maximum 30.)

Condition.

(Maximum 20.)

Total.

(Maximum 100.) Grade.

62


No Exports (Dairy Produce) Regulations.

MARGARINE GRADE CERTIFICATE.

COOKING QUALITY (83-S9 POINTS). Cert. No.

I hereby certify that boxes of margarine, branded and shipped per to on , 19...., have been inspected and examined and points have been allotted thereto as follows:—

booking Quality

Remarks:



day of , 19....


Printed for the GOVERNMENT of the COMMONWEALTH by A. J. ARTHUR at the Government Printing Office, Canberra.

w. j. sum - legislation

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