3286
THE NEW ZEALAND GAZETTE.
[No. 78

Dairy Producers’ Co-operative Cold Storage Company (Limited) at Dunedin; the store of the Taieri and Peninsula Milk-supply Company (Limited) at Dunedin; and the store of the Southland Cool Stores (Limited) at Bluff.

56. The ports and stores named in the last two preceding clauses are in substitution for those heretofore appointed, and every Order in Council heretofore made appointing ports or stores for the said purposes is hereby revoked.

57. The owner and person in charge of any building appointed to be a store for the storage, cooling, freezing, examination, and grading of butter or cheese prior to export shall cause the following requirements to be at all times complied with:—

(a.) The store and its appurtenances shall be maintained in an efficient state for the purposes for which it is appointed.

(b.) All butter and cheese received into the store under the provisions of these regulations shall within a reasonable time after such receipt be reduced in temperature to the extent prescribed in subparagraph (c) of this clause, and shall be held at such reduced temperature until removed from the store.

(c.) The temperature of butter or cheese at the time of delivery from the store for export shall not exceed 15 or 45 degrees Fahrenheit respectively.

(d.) The humidity and circulation of the air in every chamber used for storing cheese shall be so controlled as to prevent excessive shrinkage in the weight of, and to prevent undue growth of mould upon, the cheese stored in such chamber.

SUBMITTING BUTTER OR CHEESE FOR GRADING.

58. With regard to butter or cheese for export to any country other than the Commonwealth of Australia or the South Sea Islands the following provisions shall apply:—

(a.) All butter shall by the owner thereof be placed in one of the appointed stores, at least four clear days before shipment, for the purpose of being graded and frozen.

(b.) All cheese shall by the owner thereof be placed in one of the appointed stores, at least four clear days before shipment, for the purpose of being graded and of having the temperature reduced if necessary.

59. All butter or cheese for export to the Commonwealth of Australia or the South Sea Islands shall by the owner thereof be placed in one of the appointed stores, at least twenty-four hours before shipment, for the purpose of being graded.

60. When forwarding any butter or cheese to a grading-store as aforesaid the owner shall at the same time notify the Grader at the port of shipment, giving full particulars of the number of packages, together with their brands, contents, and weights, and any other particulars which the Grader has asked for. Such notification shall be in, or to the effect of, form No. 12 or form No. 13 in the Schedule hereto. Forms may be purchased from the Government Printer, Wellington.

61. Every owner of butter or cheese forwarding it to an appointed store shall make his own arrangements for storage, for the transit of the produce to and from the store, and for its shipment. He shall also, in so far as he deems desirable, make his own arrangements for its insurance and protection from loss or damage of any kind.

GRADING OF BUTTER AND CHEESE.

62. All butter graded under these regulations shall be placed in one of the following classes, viz.:—

(a.) Creamery butter, which shall include all butter manufactured at any manufacturing dairy registered as a creamery and not mixed or blended into milled butter;

(b.) Whey butter, which shall include all butter manufactured at any manufacturing dairy registered as a whey-butter factory or manufactured in the manner set out in clause 35, and in either case not mixed or blended into milled butter;

(c.) Dairy butter, which shall include all butter manufactured at any manufacturing dairy registered as a private dairy and not mixed or blended into milled butter; or

(d.) Milled butter, which shall include all butter mixed or blended at any manufacturing dairy registered as a packing-house.

63. All cheese graded under these regulations shall be placed in one of the following classes, viz.:—

(a.) Full-cream factory cheese, which shall, except as hereinafter provided, include all cheese manufactured at any manufacturing dairy registered as a factory; but shall not include any cheese which contains less than 50 per centum, by weight, of milk-fat in the dry matter or has been manufactured from milk from which any milk-fat has been removed, or to which any milk-solids other than milk-fat have been added;

(b.) Modified-milk cheese, which shall, except as hereinafter provided, include all cheese manufactured at any manufacturing dairy registered as a factory and which has been manufactured from milk from which some of the milk-fat has been removed or to which any milk-solids other than milk-fat have been added; but shall not include any cheese which contains less than fifty per centum, by weight, of milk-fat in the dry matter; or

(c.) Dairy cheese, which shall include all cheese manufactured at any manufacturing dairy registered as a private dairy.

64. In grading creamery or whey butter the following shall be the maximum points for allotment, viz.: For flavour, 50 points; for body and texture, 25 points; for colour, and salting (if any), 20 points; and for finish, 5 points; total, 100 points.

65. Creamery butter shall be graded as finest, first grade, second grade, or third grade according to the following standards:—

Finest .. .. 93 points and over.
First grade .. .. 90 points and under 93 points.
Second grade .. .. 80 points and under 90 points.
Third grade .. .. Under 80 points.

66. Whey butter shall be graded as first grade, second grade, or third grade according to the following standards:—

First grade .. .. 88 points and over.
Second grade .. .. 80 points and under 88 points.
Third grade .. .. Under 80 points.

67. Dairy or milled butter shall be graded as first grade, second grade, or third grade according to quality and condition.

68. In grading factory cheese the following shall be the maximum points for allotment, viz.: For flavour, 50 points; for body and texture, 30 points; for colour, 15 points; and for finish, 5 points; total, 100 points.

69. Full-cream factory cheese shall be graded as finest, first grade, second grade, or third grade according to the following standard:—

Finest .. .. 93 points and over.
First grade .. .. 90 points and under 93 points.
Second grade .. .. 80 points and under 90 points.
Third grade .. .. Under 80 points.

70. Modified-milk cheese or dairy cheese shall be graded as first grade, second grade, or third grade according to quality and condition:

Provided that in grading modified-milk cheese or dairy cheese the Grader may, at his discretion, allot points in the manner provided by Regulation 68 hereof, and thereupon grade the cheese according to the standards set out in clause 69 hereof, save that the term “finest” shall not be used, and the term “first grade” shall be used for cheese graded as of 90 points and over.

71. (1.) In grading butter or cheese the Grader shall allot the grade upon examining, in the case of butter, one box from each churning and such further number of boxes as he deems necessary, and, in the case of cheese, one cheese from each vat and such further number of cheeses as he deems necessary.

(2.) The decision of any Grader as to the grade of any butter or cheese shall be conclusive, and no action or other proceeding shall lie against the Crown, or against any Grader, or against any other officer of the Crown, in respect of any erroneous decision of a Grader as to such grade.

72. As soon as possible after grading any butter or cheese the Grader shall stamp or cause to be stamped each package with a grade-mark in such one of the forms 14 to 17 in the Schedule hereto as is appropriate to the grade of such butter or cheese as determined in accordance with clauses 62 to 70 hereof.

73. The Grader shall also as soon as possible send to the owner of the butter or cheese a certificate of the said grade (hereinafter called a “Grader’s certificate”) in such one of the forms 18 to 24 in the Schedule hereto as is appropriate to the said grade.

74. Notwithstanding the provisions of clauses 72 and 73 hereof, no grade-mark shall be applied in respect of any butter which contains more than 16 per centum, by weight, of water, or less than 80 per centum, by weight, of butterfat, or in respect of any cheese of which the water-free substance consists of less than 50 per centum, by weight, of fats wholly derived from milk; nor shall any Grader’s certificate be issued in respect of any such butter or cheese.

75. No person shall remove from an appointed grading-store, except for the purpose of immediately shipping it for export beyond New Zealand, any butter or cheese in respect of which a grade-mark has been applied, unless the grade-mark has been cancelled by a stamp bearing the words “Not for export.”