1346
THE NEW ZEALAND GAZETTE.
[No. 37

39. In respect of milk supplied to a cheese-factory—
    (a) The grade of “finest” shall be assigned in accordance with clause 36 hereof only to milk which would if manufactured separately by approved methods without pasteurization make a full-cream cheese of such quality as would be graded “finest.”
    (b) If pursuant to clause 37 hereof the milk is graded into one of two grades the grade of “first grade” shall be assigned in accordance with clause 36 hereof to milk which would, if manufactured separately by approved methods without pasteurization, make a full-cream cheese of such quality as would be graded not lower than “first grade.”
    (c) If pursuant to clause 37 hereof the milk is graded into one of three grades, the grade of “first grade” shall be assigned in accordance with clause 36 hereof to milk which is of the standard prescribed in the last preceding paragraph (b) hereof but which is not capable of being graded as “finest.”
    (d) The grade of “second grade” shall be assigned in accordance with clause 36 hereof to milk which would, if manufactured separately by approved methods without pasteurization, make a full-cream cheese of such quality as would be graded lower than “first grade.”

40. In respect of milk supplied to a creamery or skimming-station the grades of “finest,” “first grade,” and “second grade” respectively shall be assigned in accordance with clause 36 hereof to milk which would, if separated and manufactured separately by approved methods, make butter of such quality as would be graded “finest,” “first grade,” and a grade lower than first grade respectively.

41. In the case of milk supplied to a cheese-factory all grading shall be based jointly on—
    (a) The curd test; and
    (b) Either the reductase test or the microscopic test.

42. In the case of milk supplied to a creamery or skimming-station all grading shall be based on—
    (a) The curd test; or
    (b) The reductase test; or
    (c) The microscopic test; or
    (d) The curd test, together with either the reductase test or the microscopic test.

43. For the purposes of these regulations—
    (a) “Curd test” means the examination of a curd made from a sample of milk and prepared without pasteurization and without the use of a starter, but in other respects substantially by the method usual in the manufacture of cheese in New Zealand.
    (b) “Reductase test” means the methylene-blue reductase test as commonly applied in the dairy industry.
    (c) “Microscopic test” means a direct microscopic count by the Breed method.

44. In the application of the curd test the minimum quantity of milk to be used and the period of time to be allowed to elapse between the insertion of rennet into the milk and the examination of the curd shall respectively be such as may from time to time be approved.

45. In the application of the reductase test—
    (a) The quantity of the sample of milk to be used and the quantity and strength of the methylene-blue solution to be used shall respectively be such as may from time to time be approved:
    (b) The Director may from time to time, in respect of the period of time elapsing between the insertion of the methylene-blue in a sample of milk and its reduction to a colourless leuco-base, fix and approve maximum and minimum periods according to which the grade to be assigned to the milk shall be determined.

46. In the application of the microscopic test the Director may from time to time in respect of the numbers of bacteria present in 1 cubic centimetre of a sample of milk fix and approve maximum and minimum numbers according to which the grade to be assigned to the milk shall be determined.

47. Should any milk-grader allot to any milk any points intended to indicate its quality, he shall so allot the same points as would, in his opinion, be allotted by a grader to butter or cheese, as the case may be, made from the said milk if manufactured separately by the methods usual in the Dominion, allowing in respect of matters not dependent on the quality of the milk the number of points that might reasonably be expected to be allotted by a grader to such butter or cheese.

48. Every owner of a cheese-factory, creamery, or skimming-station shall, within seven days after the close of each part-monthly testing period as prescribed in clause 117 hereof in which he has graded or caused to be graded any milk, forward to the Director, or to the officer of the Department of Agriculture appointed by the Director in that behalf, a return signed and dated by him and showing—
    (i) The total amount by weight of all milk or butterfat contained in such milk graded at any such manufacturing dairy during such part-monthly testing-period;
    (ii) The total number of the pounds of milk or butterfat contained in such milk graded as finest, first grade, and second grade respectively; and
    (iii) The percentage by weight which the amount of milk or butterfat contained in such milk graded respectively as finest, first grade, and second grade represents of the total pounds of milk or butterfat in the milk graded at such manufacturing dairy during the period to which the return relates;
    (iv) The name of the test or tests prescribed in clause 41 or 42 hereof on which in each case such grading was based.

49. The owner of every manufacturing dairy registered as a cheese-factory, creamery, or skimming-station shall, for a period of at least one year after the making of any entry therein, cause all relevant books and records of such manufacturing dairy to be kept available for examination by an Inspector, or by any officer of the Department of Agriculture authorized by the Director in that behalf, for the purpose of ascertaining all particulars of grades allotted to milk supplied to any such manufacturing dairy, and any Inspector or any officer so authorized may at any reasonable time make such examination after giving to the owner written or oral notice of his intention so to do.

50. No milk-grader shall knowingly assign to any milk any grade other than its true grade according to the standards set forth in clauses 39 and 40 hereof, and no person shall falsify any record of the grading of any milk supplied to any cheese-factory, creamery, or skimming-station.

PAYMENT FOR GRADED MILK.

51. On and after the 1st day of August, 1933, payment to each supplier in respect of all milk supplied to and accepted by the owner of any cheese-factory shall be so made that the rate shall be at least ½d. per pound of butterfat less for milk graded as second grade than for that graded as first grade: Provided that the owner of any such manufacturing dairy may, if he thinks fit, pay a higher rate per pound of butterfat in respect of any milk graded as finest than the rate paid in respect of that graded as first grade.

52. On and after the 1st day of August, 1933, payment to each supplier in respect of all milk supplied to and accepted by the owner of any creamery or skimming-station shall be so made that the rate shall be at least ½d. per pound of butterfat more for milk graded as finest than that graded as first grade and at least 1d. per pound of butterfat less for milk graded as second grade than that graded as first grade.

53. In every case where payment for milk is made by way of more than one part-payment, any differentiation in the rate of payment required to be made under clauses 51 and 52 hereof shall be made on the first part-payment made in respect of such milk.

54. No owner of any cheese-factory, creamery, or skimming-station shall on or after the 1st day of August, 1933, make or cause or permit to be made any credit allowance, whether in money or money’s worth or otherwise, or any bonus payment or other payment to or for the benefit of any person supplying milk to such owner so as to compensate wholly or in part for the differentiation in price prescribed by clauses 51 and 52 hereof.

TRANSFER OF SUPPLY OF MILK OR CREAM.

55. No owner or manager of any cheese-factory, creamery, or skimming-station shall at any time during the period of ten months extending from the 1st day of August in any year till the 31st day of May in the next succeeding year purchase milk or cream produced in any supplying dairy if at any time previously during the same period milk or cream produced in such supplying dairy has been supplied to the owner of any other cheese-factory, creamery, or skimming-station:
    Provided that this clause shall not apply—
    (a) If such first-mentioned owner or manager has first obtained the consent in writing of the last-named owner:
    (b) Where the milk or cream previously supplied as aforesaid was derived from a substantially different herd:
    (c) Where during such previous supply the dairy from which the milk or cream was derived was in the possession of a different person from the person supplying milk or cream to the owner or manager of such first-named cheese-factory, creamery, or skimming-station: