(13.) No person who is not registered as the holder of a
cream-grader's certificate for the time being in force, or who
is the holder of any such certificate that ought to have been
returned to the Director, shall, after the expiration of the
time specified in subclause (l) of clause 28, grade any cream
supplied to a creamery or whey-butter factory.

(14.) Every cream-grader shall produce on request at any
reasonable time his cream-grader's certificate for inspection
by an Inspector or by any supplier of cream to the manufacturing dairy at which he grades cream.

29. Every cream-grader shall at the close of each week,
    or part-monthly testing-period, in which he has graded any
    cream forward to the Director, or to the officer of the
    Department of Agriculture appointed by the Director in
    that behalf, a signed and dated return showing, with respect to all cream graded by him as second grade during
    the week, or part-monthly testing-period, the name of
    the creamery or whey-butter factory, the name and address of the supplier of the cream, the date of grading,
    the weight in pounds of second-grade cream received from
    each supplier, and the percentage graded as second grade
    of the total weight of cream graded at such respective creamery
    or whey-butter factory during the period to which the return
    relates. It shall be sufficient compliance with the requirement in regard to the percentage mentioned if the cream-grader attaches to his return a statement of the said percentage signed by or on behalf of the owner of the creamery
    or whey-butter factory.

30. No cream-grader shall knowingly assign to any cream
    any grade other than its true grade according to the standards
    set out in clauses 25 and 26; and no person shall falsify any
    record of the grading of, or of the payment for, any cream
    supplied to any creamery or whey-butter factory.

CONTAMINATED OR DECOMPOSING MILK OR CREAM.

31. (1.) No person shall deliver, or send for delivery, to
    any manufacturing dairy, and no owner of any dairy
    shall accept delivery of or use for manufacture, any milk
    or cream which contains or has contained any animal, bird,
    maggot, or other thing making it unfit for the manufacture
    of a product for human consumption, or any milk or cream
    affected by putrefactive decomposition.

(2.) Should any such milk or cream as aforesaid be delivered
to any manufacturing dairy, the owner of such dairy shall
forthwith add to such milk or cream a sufficient quantity of
methyl violet to effectively colour the whole of it.

(3.) Any Inspector may in like manner and in any place
wheresoever add methyl violet to any such milk or cream as
aforesaid which in his opinion is intended or likely to be
used or manufactured for human consumption.

MANUFACTURE OF CHEESE.

32. (1.) No person shall incorporate in any cheese during
    its manufacture any inferior curd or cheese.

(2.) No person shall deliver, or send for delivery, to any
factory or private dairy for manufacture into cheese any
milk to which any cream has been added, unless with the
previous consent in writing of the owner of such factory or
private dairy.

(3.) The shape and size of any kind of modified-milk
cheese shall be as approved from time to time, and no person
shall manufacture any kind of modified-milk cheese in a shape
or size not so approved.

MATURITY OF CHEDDAR CHEESE.

33. Every owner of a registered dairy in which Cheddar
    cheese is manufactured shall keep all such cheese on shelves
    for at least fourteen days before packing it, or allowing it to
    be packed, for sale or export, and during such period shall
    turn each cheese upside-down once a day.

PROTECTION OF WHEY FROM CONTAMINATION.

34. (1.) No whey for use in the manufacture of food for
    human consumption, or from which cream is to be separated
    for such use, shall be brought into direct contact with any
    pipe, channel, tank, or other conveying or holding appliance
    made of wood or concrete or of iron, whether galvanized or
    not.

(2.) No such whey shall be conveyed or held except in
conveyers or holders having a smooth and hard surface
impervious to moisture.

MANUFACTURE OF WHEY BUTTER.

35. If any owner of a dairy mixes or allows to be mixed
    cream or butterfat recovered from whey with cream or
    butterfat separated from milk for the purpose of manufacturing butter therewith, the resulting product shall be deemed
    to be whey butter for the purposes of these regulations.

36. Immediately after being separated whey cream shall
    be heated to a minimum temperature of 176 degrees Fahrenheit, and shall thereafter be forthwith cooled to a temperature
    not exceeding 65 degrees Fahrenheit, and after being so cooled

shall be kept at a temperature not exceeding 65 degrees
Fahrenheit until churned or delivered from the factory as
whey cream.

37. No matter from cheese-presses, whether white whey,
    washings, butterfat, or other matter, shall be used in the
    manufacture of whey butter.

38. All piping used for the conveyance of whey for
    separating for the purpose of manufacturing whey butter
    shall be erected in easily handled lengths, suitably joined
    together with such couplings as will facilitate expeditious
    dismantling.

39. The internal parts of all pumps used for the pumping
    of whey prior to its being separated for the purpose of manufacturing whey butter shall be of some metal other than iron,
    and all such pumps shall be so constructed as to be readily
    dismantled.

40. (1.) Every owner of a whey-butter factory shall comply
    with the requirements of clauses numbered consecutively
    from 36 to 39 hereof (inclusive) so far as they relate to such
    whey-butter factory.

(2.) Every owner of a manufacturing dairy shall keep,
exhibit to any Inspector on demand, and supply to the
Director whenever he so requests, accurate daily records of
the number of pounds of each of the following dealt with in
such dairy:

(a.) Butterfat in cream separated or recovered from whey;
(b.) Butterfat purchased in the form of whey cream;
(c.) Butterfat in cream which has been separated from
milk and added in making whey butter;
(d.) Butterfat contained in milk added to whey cream;
and
(e.) Whey butter manufactured from such butterfat as
is referred to in subparagraphs (a), (b), (c), and (d)
of this clause.

BRANDING AND MARKING.

41. (1.) Before sending or allowing to be sent any butter
    other than milled butter to an appointed grading-store the
    owner of the butter shall plainly mark with stencil or rubber
    stamp on every package a number to indicate whether the
    butter was included in the first, second, third, or other
    specified churning (as the case may have been) of the day
    of its manufacture, also a number to indicate the day of the
    month on which the butter was manufactured. The said
    numbers shall be in plain figures not less than ½ in. nor more
    than 1 in. in height.

(2.) Before sending or allowing to be sent any milled butter
to an appointed grading-store the owner of the butter shall
plainly mark with stencil or rubber stamp on every package
a number to indicate whether the butter was included in the
first, second, third, or other specified milling (as the case
may have been) of the day on which it was milled, also a
number to indicate the day of the month on which the butter
was milled. The said numbers shall be in plain figures not
less than ½ in. nor more than 1 in. in height.

(3.) Before sending or allowing to be sent any cheese to an
appointed grading-store the owner of the cheese shall plainly
mark with stencil or rubber stamp on every package the
words “white” or “coloured,” as the case may require;
the consecutive number of the package; a number to indicate
whether the cheese was included in the first, second, third,
or other specified vat (as the case may have been) of the
day of its manufacture; and a number to indicate the day
of the month on which the cheese was manufactured. The
words “white” or “coloured” shall be in block letters 1¼ in.
in height and ½ in. in thickness of line, and all the said
numbers shall be in plain figures not less than ½ in. nor more
than 1 in. in height.

42. (1.) Before sending or allowing to be sent from his
    manufacturing dairy any butter or cheese, the owner of the
    dairy shall cause every package to be clearly and indelibly
    branded with his brand as registered by the Director, and
    with respect to such brand the following provisions shall
    apply:

(a.) The brand shall consist of a die-impression, or of some
other kind of approved brand, coloured as herein-after provided.

(b.) Such die-impression or brand shall, according to the
class of dairy and the kind of produce, be in such
one of the forms 5 to 10 in the Schedule hereto as is
applicable:

Provided that the form may be varied in such
manner as is approved, but so nevertheless that the
particulars specified in the form in the Schedule are
clearly set out.

(c.) The owner of every factory or private dairy shall cause
each cheese manufactured therein to be, within
twenty-four hours of its first removal from the
cheese-hoop, clearly and indelibly branded with—
(i.) His registered brand by means of a stencil or
rubber-stamp; and
(ii.) The vat-number of the cheese and the number
of the day of the month on which the cheese was
manufactured.