MAY 18.] THE NEW ZEALAND GAZETTE. 1347

(d) Where such last-named owner ceases to purchase milk or cream produced in such supplying dairy by reason of his ceasing to carry on the business of purchasing milk or cream, as the case may be, or for any reason refuses to continue to purchase milk or cream produced in such supplying dairy:
(e) So far only as any two owners or managers of separate manufacturing dairies are concerned, where the milk or cream produced in such supplying dairy has during the said period, or during the whole of any part thereof in which such milk or cream has been supplied to any cheese-factory, creamery, or skimming-station, been continuously supplied to both such owners in stated quantities or proportions:
(f) Where a person charged with an offence under this clause proves at the date of the offence so charged that he was not aware that at any time in the same period milk or cream produced in the supplying dairy in question had been previously supplied to the owner of any other cheese-factory, creamery, or skimming-station.

MILK-GRADER'S CERTIFICATES.

56. (1) On and after the 1st day of October, 1933, no person who is not registered as the holder of a milk-grader's certificate for the time being in force shall grade any milk supplied to any cheese-factory, creamery, or skimming-station.
    (2) Every person desiring to obtain a milk-grader's certificate shall make application therefor in writing to the Director.
    (3) Such application shall be accompanied by a certificate of character from the applicant's present or last employer or some other reputable person.
    (4) Such application shall set out the following particulars with relation to the applicant :--
    (a) His full name;
    (b) His postal address;
    (c) The date of his birth;
    (d) His educational attainments;
    (e) His experience in dairying; and
    (f) The name of the cheese-factory, creamery, or skimming-station at which he intends to grade.
    (5) If such certificate is required for use on the date mentioned in subclause (1) of this clause, the application shall be made on or before the 1st day of August, 1933.
    (6) In every other case the application shall be made at least fourteen days before the applicant proposes to commence grading.
    (7) The Director on being satisfied that the applicant has passed such examination, if any, as the Director considers necessary, and is otherwise a fit and proper person to grade milk, shall, as soon as practicable, issue to him a milk-grader's certificate as required by this clause.
    (8) Every such certificate shall be signed by the Director, and shall be in the form numbered 7 in the Schedule hereto, and shall remain the property of the Department, and shall be surrendered forthwith to the Director by the holder on written notice in that behalf.
    (9) Whenever any milk-grader has failed to grade any milk as on behalf of the owner of a cheese-factory, creamery, or skimming-station during six consecutive months his certificate shall thereupon cease to be in force, and the holder shall forthwith return it to the Director.
    (10) If at any time the Director is satisfied that the holder of any milk-grader's certificate is no longer a fit and proper person to grade milk, the Director may give him written notice to surrender his certificate. Upon receipt of such notice such certificate shall cease to be in force.
    (11) The Director shall cause a register to be kept of the names of all persons to whom milk-graders' certificates have been granted and are from time to time in force, and entries shall be made therein of any matter whereby a certificate ceases to remain in force.
    (12) A copy certified by the Director of any entry in the register shall be prima facie evidence of such entry and of the facts appearing therein, and a certificate under the hand of the Director of the absence of an entry in the register shall be prima facie evidence of the facts stated in such certificate.
    (13) Every milk-grader shall produce on request at any reasonable time his milk-grader's certificate for inspection by an Inspector or by any supplier of milk to the manufacturing dairy at which he grades milk.

CONTAMINATED OR DECOMPOSING MILK OR CREAM.

57. (1) No person shall deliver, or send for delivery, to any manufacturing dairy, and no owner or manager 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 or manager of such dairy shall forthwith add to such milk or cream a sufficient quantity of methyl violet to colour effectively the whole of it.
(3) Any Inspector may in like manner and in any place whatsoever 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.

58. (1) All milk intended for delivery to any cheese-factory for manufacture into cheese shall be delivered or shall arrive on the premises of such cheese-factory for delivery at or before 9 a.m. on the day of delivery, and no owner or manager of any such manufacturing dairy shall accept delivery of any such milk which does not arrive on the premises of his dairy at or before the aforesaid point of time.
    (2) No person shall incorporate in any cheese during its manufacture any inferior curd or cheese.
    (3) No person shall deliver, or send for delivery, to any cheese-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 cheese-factory or private dairy.
    (4) The shape and size of any kind of cheese shall be as approved from time to time, and no person shall manufacture any kind of cheese in a shape or size not so approved.
    (5) No person shall forward to any grading-store, or export, or attempt to export, any cheese that is not rimless cheese: Provided that cheese on which the rim does not exceed ½ in. in depth shall be considered as rimless.
59. (1) Every owner or manager of a registered dairy in which full-cream cheese is manufactured shall keep all such cheese on shelves for the respective period specified in sub-clause (2) of this clause before packing it or coating it with wax or allowing it to be packed or coated with wax for sale or export, and during such respective period shall turn each cheese upside down once a day.
    (2) The period referred to in subclause (1) of this clause shall, in respect of any cheese manufactured during the months of August and September in any year, be not less than twenty-one days, and in respect of any cheese manufactured during any other month of the year be not less than fourteen days, computed in each case from the date of manufacture.
    (3) Every owner or manager of a registered dairy in which full-cream cheese is manufactured shall cause the air in every curing-room or place used as a curing-room, and containing cheese intended for removal from such dairy within one month after its manufacture, to be maintained at a temperature of not less than 55 degrees Fahrenheit.

PROTECTION OF WHEY FROM CONTAMINATION.

60. (1) No person shall permit any whey intended for use in the manufacture of food for human consumption, or from which cream is to be separated for such use, to be brought into direct contact with any pipe, channel, tank, or other conveying or holding appliance made of wood or concrete, or into direct contact with any copper, brass, steel, or iron piping which is not properly coated with tin or other approved covering.
    (2) No person shall permit any such whey to be conveyed or held except in conveyers or holders having a smooth and hard surface impervious to moisture.

MANUFACTURE OF WHEY BUTTER.

61. If any owner or manager 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.
62. 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.
63. No matter from cheese-presses, whether white whey, washings, butterfat, or other matter, shall be used in the manufacture of whey butter, excepting that the press whey forthcoming during the first hour from the time of placing the curd in the hoops may be saved from the presses for the manufacture of whey butter when--