{"id":"C1962L00036","name":"Exports (Dairy Produce) Regulations","slug":"c1962l00036","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"repealed","isInForce":false,"actNumber":"36 of 1962","makingDate":null,"administeringDepartment":null,"currentVersion":{"id":380654,"registerId":"commonwealth-C1962L00036-current","compilationNumber":null,"startDate":"2026-04-09","status":"Repealed","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Exports (Dairy Produce) Regulations","content":"STATUTORY RULES.\n\n![](image.001.png)1962\\. No. 36.\n\nREGULATIONS UNDER THE CUSTOMS ACT 1901-1960 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1950.\\*\n\nI, 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 1901-1960 and the Commerce (Trade Descriptions) Act 1905-1950.\n\nDated this twenty-third day of May, 1962.\n\nDE L’ISLE\n\nGovernor-General.\n\nBy His Excellency’s Command,\n\n(sgd.) C. F. ADERMANN\n\nMinister of State for Primary Industry and\n\nfor and on behalf of the Minister of State\n\nfor Customs and Excise.\n\n![](image.002.png)EXPORTS (DAIRY PRODUCE) REGULATIONS.\n\nPART I.—PRELIMINARY.\n\nCitation.\n\n1. These Regulations may be cited as the Exports (Dairy Produce) Regulations.\n\nRepeal and saving.\n\n2.—(1.) The Statutory Rules specified in the First Schedule are repealed.\n\n(2.)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appointment and declaration made, and brand, export establishment and appointed place registered under the Regulations repealed by the last preceding sub-regulation and in force or subsisting immediately prior to the commencement of these Regulations shall be deemed to have been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.\n\nParts.\n\n3. These Regulations are divided into Parts, as follows:—\n\n| Part | I. | —Preliminary (Regulations 1-6). |\n| ---- | ---- | ------------------------------------------------------------------------- |\n| Part | II. | —General Provisions as to Exportation of Dairy Produce. (Regulations 7-8) |\n| Part | III. | —Trade Descriptions. (Regulations 9-12). |\n| Part | IV. | — Supervision, Inspection and Examination. (Regulations 13-20). |\n| Part | V. | — Registration of Brands. (Regulations 21-26). |\n| Part | VI. | — Miscellaneous. (Regulations 27-32). |\n\nDefinitions.\n\n4.—(1.) In these Regulations, unless the contrary intention appears—\n\n“appointed place” means premises registered under regulation 13 of these Regulations;\n\n![](image.003.png)\\* Notified in the Commonwealth Gazette on 31st May, 1962.\n\n3337/60.—PRICE 2S. 10/21.12.1961.\n\n \n\n“butter fat” or “milk fat” means the fat of milk;\n\n“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;\n\n“butter spread” means the substance obtained by adding and blending small quantities of one or more of the constituents of milk with butter;\n\n“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;\n\n“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;\n\n“coverings” means all the principal coverings in which dairy produce is contained;\n\n“cream” means that portion of milk in which, through mechanical separation, the greater part of the milk fat has become concentrated;\n\n“creamery butter” means butter (other than whey butter) manufactured from centrifugally separated cream and not mixed or blended into milled butter;\n\n“dairy produce” means any produce wholly or mainly made from milk, eggs or vegetable fat, and includes goods of the kinds specified or described in the first column of the Second Schedule;\n\n“dried egg” means the product obtained by evaporating the moisture from liquid egg;\n\n“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;\n\n“dry butter fat” means the fat obtained by melting butter at a temperature below the boiling point of water and separating the fat from the milk serum by centrifugal force;\n\n“egg product” means dried egg, sugared dried egg or frozen liquid egg;\n\n“export establishment” means premises registered under regulation 13 of these Regulations as an export establishment;\n\n“ghee” means the pure clarified fat obtained from the milk of a cow, buffalo or goat;\n\n“liquid egg” means the product obtained by separating the edible portions of eggs from the shells;\n\n“long hundred” in relation to eggs, means ten dozen;\n\n“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;\n\n“milk” means cows’ milk;\n\n“milled butter” means butter which is a mixture or blend of two or more creamery butters, originally packed under separate names or brands;\n\n“officer” has the same meaning as in section 3 of the Commerce (Trade Descriptions) Act 1905-1950;\n\n“package” includes bag, box, carton, crate, jar, tin and case;\n\n \n\n“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;\n\n“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;\n\n“processed cheese” means the product obtained by milling, blending and pasteurizing one or more types of cheese and by adding thereto an emulsifying agent;\n\n“registered brand” means a brand registered under these Regulations;\n\n“registered number” means the number allotted to an export establishment under these Regulations;\n\n“registered word” means a word or combination of words allotted to an export establishment under these Regulations for use on choicest quality butter, cheese, eggs in shell or egg products;\n\n“salt” means commercial sodium chloride;\n\n“ship” includes aircraft;\n\n“State” includes any Territory of the Commonwealth to which the Customs Act 1901-1960 and the Commerce (Trade Descriptions) Act 1905-1950 apply;\n\n“sugared dried egg” means the product obtained by evaporating the moisture from liquid egg in which sucrose has been dissolved;\n\n“the Approved for Export Stamp” means a stamp in accordance with the following design:—\n\n![An image of seven pointed star with a circle in the centre. There is a crown on top of the circle in the top point of the start. The circle has the words \"Commonwealth of Australia\" circled around the shape of a shild. In the shield are the words \"Appointed for Export\".](image.004.png)\n\n“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-quarters inches and the diameter of the inner circle is two and one-half inches:—\n\n![An image of an outer and inner circle with an image of a kangaroo in the centre. The word \"Kangaroo\" is written below the image of the kangaroo.](image.005.png)\n\n \n\n“the Department” means the Department of Primary Industry;\n\n“the Minister” means the Minister of State for Primary Industry;\n\n“the Secretary” means the person for the time being holding, or performing the duties of, the office of Secretary to the Department;\n\n“whey” means the watery fluid of milk that is separated from the curd in the manufacture of cheese or casein;\n\n“whey butter” means butter manufactured wholly from milk fat centrifugally separated from whey.\n\n(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.\n\n(3.) Strict compliance with the Forms contained in the Sixth Schedule is not necessary and substantial compliance is sufficient.\n\nApplication of Regulations.\n\n5. These Regulations apply to and in relation to all dairy produce (including dairy produce that is imported into Australia) other than—\n\n(a) ships’ stores brought to or shipped in Australia;\n\n(b) dairy produce that is not, in the opinion of the Secretary, produced or manufactured in Australia; and\n\n(c) dairy produce that is imported into Australia and held in bond.\n\nDelegation.\n\n6.—(1.) The Secretary may, in relation to a matter or class of 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.\n\n(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 Commonwealth, specified in the instrument of delegation.\n\n(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.\n\nPART II.—GENERAL PROVISIONS AS TO EXPORTATION OF DAIRY PRODUCE.\n\nExportation of dairy produce prohibited except subject to conditions.\n\n7.—(1.) The exportation of dairy produce is prohibited unless—\n\n(a) the dairy produce has been prepared or manufactured and packed in an export establishment;\n\n(b) the dairy produce has been prepared or manufactured from milk or cream that has been filtered at an export establishment;\n\n(c) in the opinion of an officer, the dairy produce is contained in packages which—\n\n(i) will not cause or permit it to deteriorate;\n\n(ii) will not impart a taint to it when stored; and\n\n(iii) are sufficiently strong to enable them to be carried without breakage when subjected to ordinary treatment,\n\nand is packed in such a manner and with such material as to ensure that it will arrive at its destination in a sound condition;\n\n \n\n(d) 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;\n\n(e) 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;\n\n(f) 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;\n\n(g) 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;\n\n(h) the exporter holds a valid export permit issued under these Regulations in respect of the dairy produce;\n\n(i) it is considered by an officer to be fit for export; and\n\n(j) in the case of tinned goods—the letters “EX” are embossed or impressed on the tins.\n\n(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.\n\nGrades of butter and cheese.\n\n8.—(1.) The grade of any butter, butter concentrate, butter spread, cheese or margarine shall, for the purposes of these Regulations, be 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:—\n\n| Flavour and aroma ........................................... | 50 points. |\n| ------------------------------------------------------------- | ---------- |\n| Texture .................................................. | 30 points. |\n| Condition ................................................. | 20 points. |\n\n(2.) Butter and margarine shall not be graded unless the temperature of the butter and margarine is not lower than 50 degrees Fahrenheit and not higher than 62 degrees Fahrenheit.\n\n \n\n(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:—\n\n| Number of Points. | Grade. |\n| ------------------------------------------------------------------ | ------------------------- |\n| Butter graded at 93 to 100 points inclusive................... | Choicest quality |\n| Butter (including whey butter) graded at 90 to 92 points inclusive | First quality |\n| Butter (including whey butter) graded at 86 to 89 points inclusive | Second quality |\n| Butter (including whey butter) graded at 83 to 85 points inclusive | Pastry or Cooking quality |\n| Cheese graded at 93 to 100 points inclusive .................. | Choicest quality |\n| Cheese graded at 90 to 92 points inclusive ................... | First quality |\n| Cheese graded at 86 to 89 points inclusive ................... | Second quality |\n| Margarine graded at 90 to 100 points inclusive ................ | Table quality |\n| Margarine graded at 83 to 89 points inclusive ................. | Cooking quality |\n\nPART III.—TRADE DESCRIPTIONS.\n\nExportation of dairy produce prohibited unless trade description applied.\n\n9. The exportation of dairy produce is prohibited unless there is applied to the dairy produce a trade description in accordance with these Regulations.\n\nTrade description.\n\n10.—(1.) Subject to the succeeding provisions of this regulation, the trade description of dairy produce intended for export shall—\n\n(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;\n\n(b) contain in prominent and legible characters a true description of the dairy produce, together with the word “Australia”;\n\n(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;\n\n(d) contain the registered number of the export establishment in which the dairy produce was prepared or manufactured; and\n\n(e) in the case of manufactured goods, contain the date of manufacture.\n\n(2.) Where the trade description is applied to the immediate containers of dairy produce intended for export—\n\n(a) the Secretary may, subject to such conditions as he thinks necessary, permit the particulars referred to in paragraphs (d) and (e) of the last preceding sub-regulation to be marked by a code mark; and\n\n(b) the particulars referred to in paragraph (d) of that sub-regulation may, if the containers are made of tin plate, instead of appearing on label, be embossed or impressed on the containers.\n\n \n\n(3.) Subject to the next succeeding sub-regulation, the trade description appearing on immediate containers of dairy produce shall, in addition to the particulars specified in accordance with sub-regulation (1.) of this regulation, contain the name, the registered brand or both the name and the registered brand of the manufacturer, producer or exporter.\n\n(4.) The Secretary may, subject to such conditions as he considers necessary, permit the trade description to contain the name or brand of the consignee instead of the particulars referred to in the last preceding sub-regulation.\n\n(5.) The trade description shall contain a statement of the net weight or quantity, whichever is appropriate, of dairy produce intended for export, but—\n\n(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\n\n(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.\n\n(6.) Where a label on which the trade description appears is applied to the immediate containers of dairy produce and the label contains several panels, the particulars referred to in paragraph (b) of sub-regulation (1.) of this regulation and the statement of net weight or quantity referred to in the last preceding sub-regulation shall appear in the main panel.\n\n(7.) Subject to the next succeeding sub-regulation, the trade description of tinned dairy produce intended for export shall be applied to the tins entirely by means of one of the following methods:—\n\n(a) Lithographing;\n\n(b) Impressing into the tin; or\n\n(c) By rubber stamp and indelible opaque ink.\n\n(8.) 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.\n\n(9.) The trade description of tinned butter that is below first quality shall describe the contents of the tins as “cooking butter”.\n\n(10.) Where the trade description is applied to the immediate containers 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.\n\n(11.) The provisions of sub-regulations (1.), (2.), (3.), (7.), (8.), (9.) and (10.) of this regulation shall not apply to or in relation to butter (other than tinned butter) intended for export to Great Britain.\n\n(12.) 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\n\n \nof 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.\n\n(13.) Paragraph (e) of sub-regulation (1.) and sub-regulation (5.) of this regulation do not apply to ice cream packed in immediate containers.\n\nTrade description applies as at time of shipment.\n\n11. The trade description to be applied to dairy produce in pursuance of these Regulations shall have relation to the condition of the dairy produce as at the time of shipment.\n\nTrade descriptions and official marks not to be interfered with.\n\n12.—(1.) A person (other than an officer or a person authorized by an officer) shall not apply the Approved for Export Stamp or the Commonwealth Standardization Trade Mark to dairy produce.\n\n(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.\n\nPenalty. Fifty pounds.\n\nPart IV.—Supervision, Inspection and Examination.\n\nRegistration of export establishments.\n\n13.—(1.) A person who is the owner or occupier of premises used 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 place, as the case may be.\n\n(2.) Where the Secretary is satisfied that the premises are constructed, 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—\n\n(a) all operations that may be conducted in the premises to which it refers; and\n\n(b) the conditions and restrictions under which the registration is granted.\n\n(3.) The Secretary shall allot a number to each export establishment so registered, and, where the premises are registered in respect of butter, cheese, eggs in shell or egg products, may allot a word for use on choicest quality butter, cheese, eggs in shell or egg products, as the case requires.\n\n(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, manufacture, packing or examination of the kind of dairy produce in respect of which it was registered.\n\n(5.) Where the Secretary is satisfied that—\n\n(a) a breach of the conditions or restrictions subject to which an export establishment or appointed place has been registered has been committed; or\n\n(b) an export establishment or appointed place is not constructed, equipped or operated in an efficient or hygienic manner,\n\nhe may cancel its registration.\n\n \n\n(6.) A certificate in accordance with Form 2, signed by the Secretary, or an officer authorized in that behalf by the Secretary, is prima facie evidence of the facts stated in the certificate.\n\nDairy produce deemed to be prescribed goods.\n\n14. For the purposes of section 5 of the Commerce (Trade Descriptions) Act 1905-1950, dairy produce shall be deemed to be prescribed goods.\n\nPreparation of dairy produce under supervision.\n\n15.—(1.) Upon the application of any person engaged in the manufacture, preparation or packing of any dairy produce intended for export, the Secretary may make available the services of an officer 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 statement or stamp his name at the end thereof.\n\n(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 packing of the dairy produce, and, in addition, in any case where the amount so payable is exceeded by the expenses incurred by the Department 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.\n\nDairy produce to be sent to appointed places.\n\n16.—(1.) Subject to the succeeding provisions of this regulation, a person who intends to export dairy produce shall deliver the dairy produce at an appointed place in sufficient time before shipment to enable an officer to inspect and examine it.\n\n(2.) A 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.\n\n(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.\n\nExamination at places other than appointed places.\n\n17. The Secretary may permit the inspection and examination of dairy produce to be made at a place other than an appointed place if he considers that exceptional circumstances warrant that permission.\n\nNotice of intention to export, and declaration.\n\n18.—(1.) A person who intends to export dairy produce shall furnish to the Department, at least three clear working days before the proposed date of shipment of the dairy produce, a notice and declaration 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.\n\n(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\n\n \ndairy 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, Form 8, Form 9 or Form 10, as the case requires.\n\nExport permits, certificates, &c.\n\n19.—(1.) When an officer has inspected and examined dairy produce intended for export and—\n\n(a) the dairy produce is marked in the prescribed manner with the prescribed trade description; and\n\n(b) the conditions and restrictions applicable under these Regulations in respect of the dairy produce have been complied with,\n\nthe officer—\n\n(c) shall issue to the exporter an export permit in accordance with Form 11;\n\n(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;\n\n(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;\n\n(f) in the case of cheese graded at 92 points or under—shall mark the outer coverings of the cheese as follows:—\n\nCheese graded at 90 to 92 points inclusive—First Quality;\n\nCheese graded at 86 to 89 points inclusive—Second Quality; and\n\n(g) shall, if the exporter so requires, issue to the exporter a certificate in accordance with whichever of Forms 12, 13, 14, 15, 16, 17 and 18 (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.\n\n(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.\n\n(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.\n\n(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”.\n\nPenalty: Fifty pounds.\n\n \nRe-examination of dairy produce and cancellation of permit, certificate, &c.\n\n20.—(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—\n\n(a) the dairy produce is not marked in the prescribed manner with the prescribed trade description; or\n\n(b) any condition or restriction applicable under these Regulations has not been complied with,\n\nhe may cancel the export permit and any certificate as to the condition of the dairy produce issued in respect of the dairy produce.\n\n(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.\n\nPenalty: Fifty pounds.\n\nPart V.—Registration of Brands.\n\nRegister or brands.\n\n21.—(1.) Subject to regulation 23 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, to be known as the Register of Brands, of brands so registered.\n\n(2.) A brand may be registered as a brand which may be included in the trade description of a particular kind of dairy produce.\n\n(3.) A register of brands kept under the Regulations repealed by these Regulations and any register incorporated with and forming part of that register shall be incorporated with and form part of the register under these Regulations.\n\nApplication to be accompanied by copies of brand.\n\n22. An application for the registration of a brand shall be accompanied by seven copies of the brand.\n\nRegistration as a trade mark necessary.\n\n23. A brand shall not be registered under these Regulations unless it is registered, or deemed to be registered, in the Register of Trade Marks kept under the Trade Marks Act 1955-1958 as a trade mark in respect of the goods to which it is to be applied as a brand and the applicant is the registered proprietor or registered user of the trade mark.\n\nRegistration number.\n\n24. The Secretary shall allot a number in respect of each registered brand and that number may be applied to dairy produce in conjunction with the brand.\n\nAssignments and transmissions of trade marks to be notified.\n\n25. Where a trade mark which is registered as a brand under these Regulations is assigned or transmitted, the person to whom the trade mark is assigned or transmitted shall give notice in writing to the Secretary of the assignment or transmission.\n\nCancellation of brand where no longer registered as a trade mark.\n\n26. Where a trade mark which is registered as a brand under these Regulations ceases to be registered as a trade mark, the Secretary shall cancel the registration of the brand.\n\n \nPart VI.—Miscellaneous.\n\nAnalysts.\n\n27.—(1.) The Minister may appoint to be analysts, for the purposes of these Regulations, persons who he is satisfied have the necessary qualifications.\n\n(2.) An officer of the Department of Customs and Excise for the time being occupying a prescribed office in that Department shall be deemed to have been appointed to be an analyst under the last preceding sub-regulation.\n\n(3.) The following offices are prescribed offices for the purpose of the last preceding sub-regulation:—\n\n(a) Commonwealth Analyst;\n\n(b) Supervising Analyst;\n\n(c) Senior Analyst; and\n\n(d) Analyst.\n\n(4.) An analyst may analyse samples of dairy produce intended for export that are taken by an officer under the Commerce (Trade Descriptions) Act 1905-1950.\n\nCertificates of analysis.\n\n28.—(1.) In proceedings arising under the Customs Act 1901-1960, the Commerce (Trade Descriptions) Act 1905-1950 or these Regulations 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.\n\n(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.\n\nMethod of analysis.\n\n29. Except where otherwise expressly prescribed with respect to any particular type of dairy produce, all analyses of dairy produce intended for export shall be made in accordance with Royal Australian Chemical Institute standard methods.\n\nPerformance of, and fees for analyses.\n\n30.—(1.) Where an analysis of any dairy produce intended for export has been made at the instance of an officer for departmental 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 Three shillings.\n\n(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.\n\nScale of Fees.\n\n```html\n

Purpose of Analysis.

Fee.

£

s.

d.

Moisture Determination........................................

15

0

Fat Determination ............................................

15

0

Salt Determination ...........................................

15

0

Preservative Determination ......................................

15

0

Acidity Determination .........................................

15

0

Complete Analysis ...........................................

3

3

0

\n```\n\n \n\n(3.) Where an analysis has been made in accordance with the provisions 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.\n\nFees for officers’ services.\n\n31.—(1.) Whenever, at the request of a person, the services of an officer are made available to the person for the purposes of these Regulations before or after the official hours or on a Sunday or holiday, the person shall, subject to sub-regulation (3.) of this regulation, be charged for those services a fee of Seventeen shillings per hour or part of an hour.\n\n(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.\n\n(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.\n\n(4.) In this regulation—\n\n“holiday” means a day observed as a holiday in the Public Service of the Commonwealth under section 76 of the Public Service Act 1922-1960;\n\n“officer” has the same meaning as in section 4 of the Customs Act 1901-1960.\n\nFalse declarations.\n\n32.—(1.) A person shall not make a false or misleading statement in any declaration furnished in pursuance of these Regulations.\n\nPenalty: Fifty pounds.\n\n(2.) In any proceedings for an offence against sub-regulation (1.) of this regulation, a certificate, signed by the Secretary, 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.\n\n(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.\n\n![](image.006.png)![](image.006.png)THE SCHEDULES.\n\n![](image.007.png)FIRST SCHEDULE.\n\nReg. 2.\n\nStatutory Rules Repealed.\n\nStatutory Rules 1955, No. 18.\n\nStatutory Rules 1955, No. 37.\n\nStatutory Rules 1956, No. 12.\n\nStatutory Rules 1956, No. 119.\n\nStatutory Rules 1957, No. 19.\n\nStatutory Rules 1957, No. 45.\n\nStatutory Rules 1958, No. 11.\n\nStatutory Rules 1958, No. 80.\n\nStatutory Rules 1959, No, 37.\n\nStatutory Rules 1960, No. 35.\n\nSECOND SCHEDULE.\n\nRegs 7. and 10.\n\n```html\n

First Column.

Second Column.

Third 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.

1. Butter.

1. Subject to the next three succeeding paragraphs, the butter shall contain—

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

(a) not less than 80 parts per centum of butter fat; and

(b) not more than—

(i) 16 parts per centum of water;

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

(ii) 2 parts per centum of curd; and

(iii) 2 parts per centum of salt.

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

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.

(ii) in the case of first quality creamery butter—in black colour;

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.

(iii) in the case of second quality creamery butter—in brown colour; and

5. The butter shall not contain any ingredient foreign to milk other than colouring matter that is, in the opinion of the Secretary, harmless.

6. The butter shall have been manufactured from pasteurized cream.

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

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;

(d) be, in the opinion of the officer by whom it is inspected and examined, unfit for export; or

(b) specify whether the butter is pure creamery butter, milled butter or whey butter, and in the case of pastry quality creamery butter shall contain the words “pastry quality” or “cooking quality” in prominent letters.

(e) except in the case of whey butter, contain any milk fat derived from whey.

8. The butter shall not, except with the approval of the Secretary, have been manufactured in premises in which 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.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

1. Butter—continued.

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 box. Except in the case of fibreboard boxes, the top surface of the butter in each box shall be covered with a sheet of pure dry vegetable parchment paper (in this paragraph referred to as “the coverslip”) measuring 12 inches by 12 inches. The coverslip used in boxes containing choicest quality butter may have printed on it the words “Pure Australian Butter”. The coverslip used in boxes containing first quality butter may have printed on it 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 the coverslip in boxes containing first quality butter. The whole of the markings on the coverslip shall be in open face letters and figures, printed in a manner approved by the Secretary.

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 impressed on both ends of the box and shall be in accordance with such one of the de-designs set out in the Fourth Schedule as is applicable thereto.

(b) In the case of choicest quality creamery butter, it may include a registered word, which shall be placed immediately above the design and shall be in condensed type sans serif capital letters ½ inch high and 1/16 inch thick. No letter shall be more than ⅜ inch wide and the letters shall be spaced ⅛ inch apart,

11. Where the butter is packed in pat form, the wraps shall be of pure vegetable parchment paper or other material approved by the Secretary.

12. Subject to paragraph 13, the butter shall be packed in boxes that are of the type known as the wirebound butter box, composite butter box or the fibreboard 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

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

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.

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

(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.

4. Where butter bearing a trade description in accordance with paragraph 2 is found upon inspection and

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

1. Butter—continued.

(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.

examination under these Regulations to be of a quality lower than that indicated by a design applied before that inspection and examination, the trade description shall be applied as follows:—

(e) The cross cut surfaces of any timber 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.

(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 indelible violet coloured ink above the word “Australia” and within the map of Australia in letters measuring ½ inch high and 1/16 inch thick;

(h) The boards comprising the ends, sides, top and bottom of each box shall—

(i) be not less than ¼ 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 point 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 ⅝ inch thick and ⅞ inch wide;

(vi) in the case of cleats of Queensland hoop pine or hemlock, be not less than ¾ inch thick and ⅞ inch wide; and

(vii) be of the half lap, mortise and tenon, or knuckle jointed type.

(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 design, the boxes shall be stamped “Second Quality” or “Pastry Quality” as the case requires, across the face of the design in letters measuring 1¼ inch high and 3/16 inch thick; and

(j) The inside measurements of each box shall be as follows:—

Length—12⅛ inches;

Width—12⅛ inches;

Depth—11⅛ 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.

(l) The staples fixing the end wires shall be ⅞ 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 7/16 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```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

1. Butter—continued.

(n) One side edge of each side, top and bottom board of each box shall completely 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.

(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 before the inspection and examination, the butter shall be repacked into boxes bearing the design indicative of the true quality.

(o) The end boards of each box shall be securely fastened to the cleats by not less than three 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.

5. In the case of butter that has been manufactured without the addition of salt but contains not more than 0.075 parts per centum of sodium chloride, the trade description shall include the word “UNSALTED” in condensed type sans serif capital letters ½ inch high and 1/16 inch thick on each end of the box immediately below the design comprising the trade description. The word “UNSALTED” shall be 2½ inches long.

B. Composite butter box and fibreboard box.

The boxes shall conform to Australian Standard Specification No. N.21 1960 as adopted by the Standards Association of Australia.

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

14. 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 holding 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

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.

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

15. 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 requirements:—

(a) The design shall 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 10½ inches long by 3 inches wide (outside measurement) comprising a border ⅛ inch wide situated in the centre of the impression and surrounded by a honeycomb design, each section of which shall be ½ inch square by 3/16 inch deep. The word “Australia” shall be in letters 2 inches high and the outline of each letter shall be ½ inch wide. The word shall occupy 10 inches of the length of the panel.

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

\n```\n\nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

1. Butter—continued.

(c) Except in the case of choicest quality butter, the whole design shall consist of a honeycomb impression, each section of which shall be ½ inch square by 3/16 inch deep.

description shall include the word “Repacked” indelibly impressed in prominent characters.

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

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

2. Butter concentrate or butter mix

1. Butter concentrate or butter mix shall contain—

(a) not less than 88 parts per centum of butter fat; and

(b) not more than—

(a) figures representing the number of the vat;

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

(ii) 3 parts per centum of salt;

(b) figures representing the number of the churn;

(iii) 0.6 parts per centum of moisture;

(iv) 0.15 parts per million of copper;

(c) figures indicating the number of boxes in the churning;

(v) 1 part per million of diacetyl; or

(vi) 1 unit of total gas index.

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

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 hydro-genated vegetable oils or animal fats, and shall have a melting point of not less than 100 degrees Fahrenheit.

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

4. Butter concentrate or butter mix shall not be—

(a) rancid;

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 ½ inch high and 1/16 inch thick. The marks referred to in sub-paragraphs (a), (b) and (c) shall be in one line and shall be applied in the following order:—

(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.

3. Butter spread.

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;

(1) the number of the vat;

(iv) 2 parts per centum of salt (sodium chloride); or

(2) the number of the churn;

(v) 2 parts per million of diacetyl.

(3) the number of boxes in the churning.

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.

The marks referred to in sub-paragraphs (d) and (e) shall be applied

\n```\n\nSecond Schedule—continued\n\n```html\n

First Column.

Second Column.

Third 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.

3. Butter spread—continued.

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

immediately below the line containing the other marks.

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.

4. Casein.

1. Rennet casein, grade 1, shall contain—

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

(a) not more than—

(i) 1.5 parts per centum of fat;

(ii) 13 parts per centum of water; and

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

(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—

3. The trade description shall include a statement of the grade of the casein.

(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. Acid casein, grade 1, or lactic 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.

4. Acid casein, grade 2, or lactic 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 shall have a sweet odour or 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 free or practically free of charred particles and extraneous matter.

6. The percentage of fat and of ash shall be on the moisture free basis.

\n```\n\n![](image.008.png)\n\nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

4. Casein—continued.

7. The methods of analysis shall be those of the British Standards Association for rennet and lactic casein.

5. Cheese

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.

1. The trade description shall be indelibly impressed on both ends of the outer container in blue coloured ink and shall include—

2. The cheese shall not be graded at less than 86 points.

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

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

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

(b) if no milk fat content is prescribed for the particular variety, a statement of the minimum percentage of milk fat in the water-free substance accompanied by the words “dry basis” or the letters “DB”; and

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

6. If the cheese is waxed, it shall not have been waxed until it was at least twelve 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.

7. 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.

(c) figures or a code mark (being a code mark approved by the Secretary) stamped in violet coloured ink above the trade description indicating the date and year of manufacture and the vat or batch number.

8. 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.

9. 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.

2. Where the trade description is also applied to the immediate containers of cheese, it shall include the particulars prescribed in sub-paragraphs (a) and (b) of the last preceding paragraph.

10. Australian Whole Milk Cheddar Cheese—

(a) shall contain not more than 38 parts per centum of water and not less than 50 parts per centum of milk fat in the water-free substance;

(b) shall, for a period of not less than 12 days before being packed into crates for

export, have been kept on shelves in a curing room at an export establishment or in a room approved by an officer at an appointed place, being a curing room or a room so appointed, as the case may be, that was, during the whole of that period, maintained at a temperature not below 53 degrees Fahrenheit and not exceeding 57 degrees Fahrenheit; and

3. In the case of processed cheese, the word “Processed” shall be included in the trade description in prominent and legible characters and be associated with the name of the variety of cheese if the latter is included in the trade description.

(c) shall have been turned over each day during that period.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

5. Cheese—continued.

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

4. Each hard pressed cheese shall have stamped on the side in violet coloured ink the name of the manufacturer or his registered brand or the registered number of the export establishment in which the cheese was manufactured, the date and year of renetting and the number of the vat in which the cheese was manufactured in letters and figures not less than ¾ inch high.

(a) Each cheese shall be rimless.

(b) Each cheese shall, unless the Secretary otherwise approves, weigh approximately 80 pounds or 40 pounds.

(c) The height of an 80 pound cheese shall be not more than 12¼ inches and the height of a 40 pound cheese shall be approximately 6½ inches.

(d) All cheeses shall have a diameter of approximately 14¼ inches.

12. 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.

5. Notwithstanding the provisions of paragraphs 1 and 2 of this item, the trade description to be applied to Australian Whole Milk Cheddar Cheese shall be in accordance with the design set out in the Seventh Schedule and shall include—

13. 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.

14. 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.

(a) if the cheese contains added colouring matter, the word “coloured” stamped in violet coloured ink applied by means of a rubber stamp in letters ¾ inch high and 3/32 inch thick immediately below the trade description;

15. Australian Processed Cheddar Cheese 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. 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.

16. 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.

(b) if the cheese has not been waxed, the word “unwaxed” stamped in violet coloured ink applied by means of a rubber stamp in letters ¾ inch high and 3/32 inch thick immediately below the trade description;

17. 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.

18. 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.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

5. Cheese—continued.

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

(c) the number of the vat and the date and year of manufacture indicated in one line by figures ¾ inch high and ⅛ inch thick stamped in violet coloured ink by means of a rubber stamp above the trade description; and

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

19. 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.

20. Australian Processed Gruyere Cheese 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.

21. 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 substance.

(d) the number of the crate indicated by figures applied to the ends of the crates immediately below the trade description and the word “coloured” or “unwaxed”, as the case may be.

22. 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.

6. The trade description may include a registered word placed immediately above the trade description in condensed type sans-serif capital letters ½ inch high and 1/16 inch thick. No letter shall be more than ⅜ inch wide and the letters shall be spaced ⅛ inch apart.

23. 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.

24. Australian Swiss Cheese shall contain not more than 41 parts per centum of water and not less than 43 parts per centum of milk fat in the water-free substance.

25. 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.

26. Australian Whole Milk Cheddar Cheese manufactured in individual weights of approximately 80 pounds or 40 pounds shall be packed in crates conforming to Australian Standard Specification No. N.33 1960 adopted by the Standards Association of Australia or in such other containers as the Secretary approves.

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

28. Subject to the next succeeding paragraph, cheese (other than 40 pound and 80 pound cheeses packed in crates in accordance with paragraph 26) shall be packed in crates, cases or other outer containers approved by the Secretary and the cheese shall be packed in a manner approved by the Secretary.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

5. Cheese—continued.

29. Cheese contained in tins, jars or bottles, processed cheese and individual cheeses not exceeding 20 pounds in weight may be packed in fibreboard containers.

30. 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 and up to 100 pounds gross weight—120 point board.

6. Cream.

1. The cream shall not contain any foreign substance.

1. The trade description shall state whether the cream is pasteurized or sterilized.

2. The cream shall be pasteurized or sterilized.

3. The cream shall have a sweet and clean flavour and odour and be free from objectionable flavours and odours.

4. If the cream is pasteurized, it shall contain not less than 35 parts per centum of milk fat.

5. If the cream is sterilized—

(a) it shall have been sterilized by heat and subsequently protected from contamination; and

(b) it shall contain not less than 25 parts per centum of milk fat.

6. 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 Commonwealth. The cases shall be strapped with metal strapping or wire.

7. Where fibreboard containers are used, the board shall not be 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 and up to 100 pounds gross weight—120 point board.

7. Dried egg.

1. The dried egg shall have been dried by a method 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.

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.

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

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.

3. Markings shall be applied to containers of A grade dried egg in blue

6. It shall be clean and free from contamination, adulterants or preservatives.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

7. Dried egg—continued.

7. It shall have a sweet wholesome egg odour and flavour resembling that of fresh egg both in the dried form and when reconstituted.

coloured ink and of B grade in black ink.

8. It shall be packed in clean new containers of a type approved by the Secretary.

4. The trade description applied to dried egg shall be applied in accordance with design No. 2 in the Fifth Schedule and may include an appropriate registered word placed immediately above the design. An appropriate registered word so included shall be in condensed type sans serif capital letters ½ inch high, 1/16 inch thick and spaced ⅛ inch apart, with no letter being more than ⅜ inch wide.

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 degrees 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.

8. Sugared dried egg.

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

1. The trade description applied to sugared dried egg shall be applied in accordance with design No. 2 in the Fifth Schedule and may include an appropriate registered word placed immediately above the design. An appropriate registered word so included shall be in condensed type sans serif capital letters ½ inch high, 1/16 inch thick and spaced ⅛ inch apart, with no letter being more than ⅜ inch wide.

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.

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 be 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;

2. The trade description shall state whether the sugared dried egg is A grade or B grade.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

8. Sugared dried egg—continued.

(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;

3. Markings shall be applied to containers of A grade sugared dried egg in blue coloured ink and to containers of B grade sugared dried egg in black ink.

(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 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 7.5 at the time of analysis.

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

9. Frozen liquid egg.

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

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

2. The trade description applied to frozen liquid egg shall be applied in accordance with design No. 2 in the Fifth Schedule and may include an appropriate registered word placed immediately above the design. An appropriate registered word so included shall be in condensed type sans serif capital letters ½ inch high, 1/16 inch thick, and spaced ⅛ inch apart, with no letter being more than ⅜ inch wide.

(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) Unless the Secretary, in special circumstances and subject to such conditions as he thinks fit, permits the use of cold storage eggs, the eggs shall be fresh and shall not have been in cold store.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

9. Frozen liquid egg—continued.

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.

3. The trade description shall be applied—

(a) in the case of frozen liquid whole egg—in blue coloured ink;

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

(b) in the case of frozen liquid white of egg—in green coloured ink; and

5. The frozen liquid egg shall contain—

(a) in the case of liquid whole egg—not more than 75.5 per centum of moisture;

(c) in the case of frozen liquid yolk of egg—in red coloured ink.

(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.

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

9 inches by 6¼ inches by 3 ⅝ inches...........

4

14

9 inches by 6¼ inches by 7¼ inches ...........

2

28

9 3/8 inches by 6 ⅜inches by 14 inches .........

1

40

11 3/8 inches by 7 inches by 14½ inches ........

1

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 be approved by an officer.

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.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

10. Eggs in shell

1. The eggs shall have been individually examined by the candling process.

1. The trade description shall be applied to both ends of the case, and shall include, in indelible violet coloured ink applied by means of a rubber stamp—

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 3/16 inch deep.

(a) on the left-hand lower corner of the branded ends—the number of the packer; and

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.

(b) on the right-hand lower corner of the branded ends—figures (being figures ½ inch high and 1/16 inch wide without spacing between them) representing the day of the month and the month of packing or a code mark (being a code mark approved by the Secretary) indicating that day and month.

5. The eggs shall, in the opinion of the officer by whom they have been examined by the candling process, be fit for export.

6. Subject to the next succeeding paragraph, none of the eggs shall be less than 1¾ ounces in weight and a long hundred shall weigh at least 14 pounds.

7. Eggs, none of which is less than 1½ ounces in weight and packed so that a long hundred weighs not less than 12 pounds, may be exported to destinations approved by the Secretary.

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

9. Unless the Secretary otherwise approves, the eggs shall have been subjected to treatment with an approved white, odourless and tasteless oil before being submitted for export.

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 red 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 registered 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 9/16 inch in diameter.

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 1¾ 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 2$ ounces.

11. Each hen egg shall be packed large end uppermost—

(a) in a separate division in a Keyes filler flat; 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—2¼ inches deep; 1¾ inches centrepoint; or

(ii) in the case of size 2 eggs—2½ inches deep; 1 13/16 inches centrepoint, and cup type flats approved by the Secretary.

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

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

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

10. Eggs in shell—. continued.

12. 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.

4. The trade description applied to eggs in shell shall be applied in accordance with design No. 1 in the Fifth Schedule and may include an appropriate registered word placed immediately above the design. An appropriate registered word so included shall be in condensed type sans serif capital letters ½ inch high, 1/16 inch thick, and spaced ⅛ inch apart, with no letter being more than ⅜ inch wide.

13. 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 7/16 inch thick, if made of spruce or hemlock, and not less than ⅜ 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 ¼ inch thick and shall be nailed to the ends with 1¼ 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 ½ 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 1⅛ inch flat head galvanized nails and shall be ⅜ inch thick and not less than 2 inches wide.

(h) 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.

(l) 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.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

10. Eggs in shell—continued.

14. Duck eggs shall not be exported except with the approval of the Secretary.

15. Duck eggs shall not be packed in the same case as hen eggs.

11. Eggs preserved in vinegar or otherwise.

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.

12. Ghee.

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.

13. Margarine.

1. The margarine shall not contain—

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

(a) any oil or other matter not necessary for the manufacture of the margarine;

(b) any fat obtained from diseased stock;

(c) milk fat in excess of 10 parts per centum of the fat content;

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

(d) more than 16 parts per centum of water;

(e) more than 3 parts per centum of salt (except that not more than 4 parts per centum of salt may be included in shipments to a place which accepts that percentage of salt);

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

(f) any added colouring matter; or

(a) Figures representing the number of the batch.

(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 permit the use of harmless colouring matter approved by him in margarine exported to countries which permit the importation of margarine containing harmless colouring matter.

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

3. It shall contain not less than 80 parts per centum of fat.

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

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

(b) free fatty acid not in excess of .15 parts per centum of the fat content, and shall have a melting point of not higher than 100 degrees Fahrenheit.

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

5. A container in which margarine (other than tinned margarine) is packed shall be lined with pure dry vegetable parchment paper, or other material approved by the Secretary, in such manner as to preclude the margarine coming into contact with the container. Where the margarine is in pat form, the wraps shall be of pure vegetable parchment paper or other material approved by the Secretary.

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

\n```\n\nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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—continued.

6. A container into which margarine (other than tinned margarine) is packed shall conform—

by means of rubber stamps, in figures ½ inch high and 1/16 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:—

(a) to Australian Standard Specification No. N.21 1960, adopted by the Standards Association of Australia for fibreboard containers for butter; or

(b) where the containers are constructed of timber—to the standard required by these Regulations for containers into which butter is packed.

(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.

14. Concentrated milk.

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.

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.

15. Condensed milk.

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 and it shall be sterilized by a method approved by the Secretary.

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.

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

15. Condensed milk—continued.

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—100 point board; and

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

16. Condensed skimmed milk.

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—100 point board; and

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

17. Dried milk and dried milk products.

1. The goods shall not contain any preservative.

1. The trade description shall include—

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.

(a) in the case of dried full cream milk, dried partly skimmed

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

17. Dried milk and dried milk products—continued.

3. Dried full cream milk shall consist of the powdered product obtained by the removal of water from fresh whole milk and shall contain not less than 26 parts per centum of milk fat.

milk and malted milk powder—a conspicuously displayed statement showing—

4. Dried partly skimmed milk shall consist of the powdered product obtained by the removal of water from fresh partly skimmed milk and shall contain more than 1.5 parts per centum and less than 26 parts per centum of milk fat.

(i) the minimum percentage of milk fat that the goods are by these Regulations required to contain; or

5. Dried skimmed milk shall consist of the powdered product obtained by the removal of water from fresh skimmed milk and shall contain not more than 1.5 parts per centum of milk fat.

6. Dried full cream milk, dried partly skimmed milk and dried skimmed milk shall comply with the following standards:—

(ii) where the goods are exported in performance of a contract that requires a higher percentage of milk fat than is required by these Regulations, the minimum percentage of milk fat that the goods contain; and

(a) the milk shall be reasonably uniform in composition and colour, free from hard lumps and substantially free from dark particles;

(b) the flavour and odour of the milk before and after reconstitution shall be sweet and clean and it shall be substantially free from any objectionable flavour and odour;

(c) the milk shall contain not less than 95 parts per centum of milk solids;

(d) the milk may contain added vitamins;

(e) dried skimmed milk intended for use in breadmaking may contain such added substances and in such proportion as the Secretary approves;

(f) the milk may contain harmfuless colouring matter or other substances approved by the Secretary when intended for export to a country the laws of which require the addition; and

(b) the words “Dried Butter Milk”, “Dried Full Cream Milk”, “Dried Partly Skimmed Milk”, “Malted Milk Powder” or “Dried Whey Powder”, as the case may be, and in the case of Dried Skimmed Milk, the words “Dried Skimmed Milk”, “Non-Fat Milk Solids” or “Non-Fat Milk Powder”.

(g) the milk shall contain no fat other than milk fat.

7. 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.

8. Dried whey powder shall contain 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.

9. 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.

10. 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;

2. The trade description shall also include the words “spray dried” or “roller dried”, whichever is applicable.

(b) in the case of containers holding 50 pounds and up to 75 pounds gross weight—100 point board; and

\n```\n\n \nSecond Schedule—continued.\n\n```html\n

First Column.

Second Column.

Third 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.

17. Dried milk and dried milk products—continued.

(c) in the case of containers holding over 75 pounds gross weight—120 point board.

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

18. Milk (including pasteurized, sterilized or frozen milk).

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 be pasteurized or sterilized.

3. 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.

4. It shall not contain any preservative.

5. It shall be packed in clean new containers of a type approved by the Secretary.

6. At the time of examination by an officer the methylene blue Reductase Test shall be not less than five hours.

19. Milk sugar.

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.

20. Edible vegetable fat.

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 perservative or foreign substance and shall not be rancid.

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

21. Dry butter fat.

1. The fat shall not contain any substance foreign to milk.

2. It shall not be rancid.

(a) figures representing the number of the batch;

3. It shall contain—

(a) not more than 0.2 parts per centum of moisture; and

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

(b) not more than 0.15 parts per centum of curd.

4. It shall be packed in clean new containers.

(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 ½ inch high and 1/16 inch thick.

\n```\n\nTHIRD SCHEDULE.\n\nReg. 7.\n\nCONDITIONS AND RESTRICTIONS TO BE COMPLIED WITH AFTER EXAMINATION OF DAIRY PRODUCE.\n\n1\\. 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:—\n\n| Name of Goods. | Time within which Goods must be placed in a Cool Store. | Temperature. |\n| ------------------------------------------- | ------------------------------------------------------- | ---------------------------------------------------------------------- |\n| Butter (other than tinned butter) | 12 hours | Not exceeding 15 degrees Fahrenheit |\n| Cheese (other than tinned cheese) | 12 hours | Not exceeding 43 degrees Fahrenheit nor below 40 degrees Fahrenheit |\n| Frozen liquid egg............. | Immediately | Not exceeding 5 degrees Fahrenheit |\n| Eggs in shell ................ | 24 hours | Not exceeding 35 degrees Fahrenheit nor below 31 degrees Fahrenheit |\n| Dried egg and sugared dried egg Frozen milk | 24 hours Immediately after examination | Not exceeding 50 degrees Fahrenheit Not exceeding 5 degrees Fahrenheit |\n| Margarine (other than tinned margarine) | 12 hours | Not exceeding 40 degrees Fahrenheit |\n\n2\\. Butter shall not be block stacked until its temperature is reduced to 20 degrees Fahrenheit or under.\n\n3.—(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.\n\n(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—\n\n(a) in the case of butter—20 degrees Fahrenheit or under;\n\n(b) in the case of cheese—45 degrees Fahrenheit or under;\n\n(c) in the case of frozen liquid egg—12 degrees Fahrenheit or under;\n\n(d) in the case of frozen milk—12 degrees Fahrenheit or under; and\n\n(e) in the case of margarine—40 degrees Fahrenheit or under.\n\n(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.\n\n4.—(1.) A vehicle in which the goods are conveyed from a cool store 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.\n\n(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.\n\n(3.) The vehicle shall be maintained in a clean and sanitary condition.\n\n5\\. 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 or occupier to the officer in charge at that appointed place.\n\n6\\. Dairy produce shall not be loaded in a ship unless an officer is present.\n\n \nFOURTH SCHEDULE.\n\nDESIGNS TO BE APPLIED TO BUTTER (OTHER THAN TINNED BUTTER) EXPORTED TO GREAT BRITAIN.\n\nSpecifications to be Complied with by All Designs.\n\nAll the designs shall comply with the following specifications:—\n\n(1.) The oval shall measure 9 inches by 6¼ inches overall and shall measure one inch from the outer to the innermost line.\n\n(2.) The space between the two innermost lines shall be 27/32 inch and the space between the two outer lines shall be 1/16 inch.\n\n(3.) The outer line of the oval shall be 3/32 inch thick. The inside line of the oval shall be 1/32 inch thick. The innermost line of the oval shall be 1/32 inch thick.\n\n(4.) The words “PURE CREAMERY BUTTER” shall be in capital letters 9/16 inch high and 3/32 inch thick.\n\n(5.) The figures and letters “56 lb. Net” shall be ½ inch high and 1/16 inch thick, with the exception of the letter “e”, which shall be 1 inch high.\n\n(6.) The circle above the left hand top corner shall have a diameter of 2¾ inches inside measurement and its left hand edge shall be ½ inch from the inside edge of the left hand cleat on the end of the box.\n\n(7.) The thickness of all lines not otherwise provided for shall be 1/16 inch.\n\n(8.) The name of the State shall appear in the space marked “A”.\n\n(9.) The registered number of the factory shall appear in the space marked “B”.\n\nChoicest Quality Creamery Butter.\n\nThe trade description shall be printed on both ends of the box in blue ink in accordance with the following design:—\n\nDesign No. 1.\n\n![An Image of the design to be applied to butter (other than tinned butter) exported to Great Britain. The image is an oval with the words \"Pure Creamery Butter\", a map of Australia with the word \"Australia\" in it, \"56lbs\" on one side of the map and \"Net\" on the other side and a space for the State and the registered number of the factory below the map. There is also a cicle above the top right hand side of the oval.](image.009.png) ![](image.010.png)\n\nDesign No. 1 shall comply with the following additional requirements:—\n\n(1.) The map of Australia shall measure 5¼ inches across.\n\n(2.) The outline of the map of Australia shall be a line ⅛ inch thick.\n\n(3.) The word “Australia” shall be in letters ¾ inch high and ⅛ inch thick.\n\n \nFourth Schedule—continued.\n\n(4.) The name of the State and the letters “Regd. No.” shall be in letters 9/16 inch high and 3/32 inch thick, with the exception of the letters “d” and “o”, which shall be ⅜ inch high and 1/16 inch thick.\n\n(5.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.\n\n(6.) The frames surrounding “56 lb.” and “Net” shall measure 1 inch wide and ¾ inch high. The space between the border of the oval and the frames shall be 3/32 inch.\n\nFirst Quality Creamery Butter.\n\nThe trade description shall be printed on both ends of the box in black ink in accordance with the following design:—\n\nDesign No. 2.\n\n![An Image of the design to be applied to butter (other than tinned butter) exported to Great Britain. The image is an oval with the words \"Pure Creamery Butter\", \"56 lb. Net FIRST QUALTIY, Australia\" and space for the registered number of the factory. There is also a cicle above the top right hand side of the oval.](image.011.png) ![](image.012.png)\n\nDesign No. 2 shall comply with the following additional requirements:—\n\n(1.) The words “First Quality” shall be in letters 1 inch high and ⅛ inch thick.\n\n(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.\n\n(3.) The letters “Regd. No.” shall be ⅜ inch high and 1/16 inch thick with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high.\n\n(4.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.\n\n \nFourth Schedule—continued.\n\nSecond Quality Creamery Butter.\n\nThe trade description shall be printed on both ends of the box in brown ink in accordance with the following design:—\n\nDesign No. 3.\n\n![An Image of the design to be applied to butter (other than tinned butter) exported to Great Britain. The image is an oval with the words \"Pure Creamery Butter\", \"56 lb. Net SECOND QUALITY, Australia\" and space for the registered number of the factory. There is also a cicle above the top right hand side of the oval.](image.013.png)\n\nDesign No. 3 shall comply with the following additional requirements:—\n\n(1.) The words “Second Quality” shall be in letters 1 inch high and ⅛ inch thick.\n\n(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 thick.\n\n(3.) The letters “Regd. No.” shall be ¾ inch high and 1/16 inch thick with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high.\n\n(4.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.\n\n \nFourth Schedule—continued.\n\nPastry Quality Creamery Butter.\n\nThe trade description shall be printed on both ends of the box in red ink in accordance with the following design:—\n\nDesign No. 4.\n\n![An Image of the design to be applied to butter (other than tinned butter) exported to Great Britain. The image is an oval with the words \"Pure Creamery Butter\", \"56 lb. Net PASTRY QUALITY, Australia\" and space for the registered number of the factory. There is also a cicle above the top right hand side of the oval.](image.014.png)\n\nDesign No. 4 shall comply with the following additional requirements:—\n\n(1.) The words “Pastry Quality” shall be in letters 1 inch high and ⅛ inch thick.\n\n(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.\n\n(3.) The letters “Regd. No.” shall be ⅜ inch high and 1/16 inch thick with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high.\n\n(4.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.\n\n \nFourth Schedule—continued.\n\nWhey Butter.\n\nThe trade description shall be printed on both ends of the box in red ink in accordance with the following design:—\n\nDesign No. 5.\n\n![An Image of the design to be applied to butter (other than tinned butter) exported to Great Britain. The image is an oval with the words \"56 lb. Net WHEY BUTTER, Australia\" and space for the registered number of the factory. There is also a cicle above the top right hand side of the oval.](image.015.png)\n\nDesign No. 5 shall comply with the following additional requirements:—\n\n(1.) The words “Whey Butter” shall be in letters 1 inch high and ⅛ inch thick.\n\n(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.\n\n(3.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.\n\n(4.) The letters “Regd. No.” shall be ⅜ inch high and 1/16 inch thick, with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high and 1/16 inch thick.\n\n \nFourth Schedule—continued.\n\nMilled Butter.\n\nThe trade description shall be printed on both ends of the box in red ink in accordance with the following design:—\n\nDesign No. 6.\n\n![An Image of the design to be applied to butter (other than tinned butter) exported to Great Britain. The image is an oval with the words \"56 lb. Net MILLED BUTTER, Australia\" and space for the registered number of the factory. There is also a cicle above the top right hand side of the oval.](image.016.png)\n\nDesign No. 6 shall comply with the following additional requirements:—\n\n(1.) The words “Milled Butter” shall be in letters 1 inch high and ⅛ inch thick.\n\n(2.) The name of the State and the word “Australia” shall be in letters 9/16 inch high and 3/32 inch thick.\n\n(3.) The figures showing the registered number shall be 9/16 inch high and 3/32 inch thick.\n\n(4.) The letters “Regd. No.” shall be ⅜ inch high and 1/16 inch thick, with the exception of the letters “d” and “o”, which shall be ¼ inch high, and the letters “R” and “N”, which shall be ½ inch high and 1/16 inch thick.\n\n \nFIFTH SCHEDULE.\n\nDESIGNS TO BE APPLIED TO EGGS IN SHELL AND EGG PRODUCTS\n\nEXPORTED.\n\nSpecifications to be Complied with by all Designs.\n\nAll designs shall comply with the following specifications:—\n\n(1.) The oval shall measure 8¼ inches by 6¼ inches overall and shall measure one inch from the outer to the innermost line.\n\n(2.) The space between the two innermost lines shall be 27/32 inch and the space between the two outer lines shall be 1/16 inch.\n\n(3.) The outer line of the oval shall be 3/32 inch thick. The inside line of the oval shall be 1/32 inch thick. The inermost line of the oval shall be 1/32 inch thick.\n\n(4.) The map of Australia shall measure 5 inches across and the outline of the map shall be ⅛ inch thick.\n\n(5.) The word “Australia” shall be in letters ¾ inch high and ⅛ inch thick.\n\n(6.) The letters “Reg. No.” shall be in letters 9/16 inch high and 3/32 inch thick with the exception of the letter “o” which shall be ⅜ inch high and 1/16 inch thick.\n\n(7.) The registered number of the export establishment shall appear in the space marked “A” in figures 9/16 inch high and 3/32 inch thick.\n\nEggs in Shell.\n\nThe trade description shall be printed on both ends of the container in blue ink in accordance with the following design:—\n\nDesign No. 1.\n\n![An Image of the design to be applied to eggs in shell and egg products exported. The image is an oval with the words \"Doz. HEN EGGS\", \"NOT LESS THAN\" and \"lb. per 10 Doz\" the words surround a map of Australia with the words \"AUSTRALIA REG. No.\" and space for the registered number of the factory. There is also a cicle above the top right hand side of the oval.](image.017.png)\n\nDesign No. 1 shall comply with the following additional requirements:—\n\n(1.) The words “Doz. Hen Eggs” shall be in letters 9/16 inch high and 3/32 inch thick with the exception of the letters “o” and “z” which shall be ⅜ inch high.\n\n \nFifth Schedule—continued.\n\n(2.) The letters and figures “Not less than lb. per 10 Doz.” shall be be 9/16 inch high and 3/32 inch thick with the exception of the letters “o” and “z” in “Doz.” which shall be ⅜ inch high and 1/16 thick.\n\n(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 ⅛ inch thick. The outside edge of the circle shall be ¼ inch from the outside line of the oval and the top of the circle shall be ½ higher than the top of the outer line of the oval.\n\n(4.) Figures representing the weight in pounds per 10 doz. shall be inserted in the space marked “B” and shall be 9/16 inch high and 3/32 inch thick.\n\n(5.) Figures representing the weight grade per long hundred shall be inserted in the space marked “C” and shall be 1¼ inches high and 3/16 inch thick.\n\n(6.) Figures representing the number of dozens of eggs in the case shall be inserted in the space marked “D” and shall be 9/16 inch high and 3/32 inch thick.\n\nDried and Liquid Egg Products\n\nThe trade description shall be printed on two opposite sides of the container in accordance with the following design:—\n\nDesign No. 2.\n\n![An Image of the design to be applied to dried and liquid egg products. The image is an oval with the words \"lb. NET\" nelow a map of Australia with the words \"AUSTRALIA REG. No.\" and space for the registered number of the factory.](image.018.png)\n\n(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 9/16 inch high and 3/32 inch thick.\n\n(2.) Figures representing the net weight shall be inserted in the space marked “B” in figures 9/16 inch high and 3/32 inch thick.\n\n(3.) The letters “lb. net” shall be 9/16 inch high and 3/32 inch thick with the exception of the letter “e” which shall be ⅜ inch high.\n\n \nSIXTH SCHEDULE.\n\nForm 1. Reg. 13.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\n```html\n

APPLICATION FOR REGISTRATION OF

PREMISES AS

EXPORT ESTABLISHMENT*.

APPOINTED PLACE*.

\n```\n\nTo the Secretary,\n\nDepartment of Primary Industry,\n\nCanberra.\n\n\\* Strikeout whichever is inapplicable. † Here insert full name of applicant. ‡ Here insert address. § Here insert name or description of premises. || Here insert kind of dairy produce.\n\nI\\* \\[or We\\]†. .............................................................\n\nof ‡......................................................................\n\nhereby apply in pursuance of the Exports (Dairy Produce) Regulations for the registration of the§........\n\n.............................situated at......................................................... in the State of.......................................................................as an\n\n\\*Export Establishment for the preparation, manufacture and packing\n\n\\*Appointed Place for the examination\n\nof ||......................................................................\n\nintended for export, and I\\* \\[or We\\] declare—\n\n```html\n

(a) that

I am

the

*occupier(s)

of the said premises; and

We are

*owner(s)

\n```\n\n(b) that the said premises are constructed, equipped and operated in an efficient and hygienic manner.\n\nDated this........................day of.......................... 19.....\n\n.....................................................\n\n(Signature(s) of applicant(s).)\n\n![](image.019.png)Form 2. Reg. 13.\n\nRegistration No........\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nCERTIFICATE OF REGISTRATION OF EXPORT ESTABLISHMENT OR APPOINTED PLACE.\n\n\\* Strike out whichever is inapplicable. † Here insert kind of dairy produce.\n\nI hereby certify that, in pursuance of the Exports (Dairy Produce) Regulations, the premises situated at.........................................................................................................................................................in the State\n\n```html\n

of..........................................................and

*owned

by..............................have been registered

*occupied

\n```\n\n```html\n

as an

*Export Establishment for the preparation, manufacture and packing

Appointed Place for the examination

\n```\n\nof † .........................................intended for export.\n\nDated this........................day of.........................., 19.....\n\n...................................................................\n\nSecretary, Department of Primary Industry.\n\n \nSixth Schedule—continued.\n\nFoRm 3. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nNOTICE OF INTENTION TO EXPORT BUTTER.\n\n...........................................\n\n..................., 19....\n\nTo the Department of Primary Industry,\n\nPort of......................\n\nState of......................\n\nNotice 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................\n\nI hereby declare—\n\n\\* Strike out the words in italics if not applicable. † Here insert “Pure Creamery Butter “, “Pastry Butter”, “Whey Butter” or “Milled Butter”, as the case may be.\n\n(a) that I am the duly authorized agent of\\*......................the owner of the butter specified in the statement hereunder;\n\n(b) that the butter is†..............................;\n\n(c) that the conditions and restrictions applicable in respect of the butter under the Exports (Dairy Produce) Regulations have been complied with; and\n\n(d) that the butter is marked in the prescribed manner with the prescribed trade description.\n\nStatement of Butter to be Exported.\n\n```html\n

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.

\n```\n\nExport ship............................\n\nDate of sailing.........................\n\nDestination.............................\n\n..........................................\n\n(Signature of agent or owner.)\n\n \nSixth Schedule—continued.\n\nForm 4. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nNOTICE OF INTENTION TO EXPORT CHEESE.\n\n........................................\n\n..................., 19....\n\nTo the Department of Primary Industry,\n\nPort of......................\n\nState of......................\n\nNotice 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..................\n\nI hereby declare—\n\n\\* Strike out the words in italics if not applicable. † Here insert the name of the variety of cheese.\n\n(a) that I am the duly authorized agent of\\*......................the owner of the cheese specified in the statement hereunder;\n\n(b) that the cheese is†..................................;\n\n(c) that the conditions and restrictions applicable in respect of the cheese under the Exports (Dairy Produce) Regulations have been complied with; and\n\n(d) that the cheese is marked in the prescribed manner with the prescribed trade description.\n\nStatement of Cheese to be Exported.\n\n```html\n

Factory Brand.

No. of Crates.

Crate No.

Weight per Crate (lb.)

Date of Manufacture.

Vat Marks.

Coloured.

White.

\n```\n\nExport ship............................\n\nDate of sailing.........................\n\nDestination.............................\n\n...........................................................\n\n(Signature of agent or owner.)\n\n \nSixth Schedule—continued.\n\nForm 5. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nNOTICE OF INTENTION TO EXPORT EGGS IN SHELL.\n\n........................................\n\n................... 19....\n\nTo the Department of Primary Industry,\n\nPort of......................\n\nState of......................\n\nNotice 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..............................\n\nI hereby declare—\n\n\\* Strike out the words in italics if not applicable.\n\n(a) that I am the duly authorized agent of\\*......................the owner of the eggs in shell specified in the statement hereunder;\n\n(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\n\n(c) that the eggs in shell are marked in the prescribed manner with the prescribed trade description.\n\nStatement of Eggs in Shell to be Exported.\n\n| Brand. | Date of Pack. | Grader’s No. | Size of Package. |\n| ------ | ------------- | ------------ | ---------------- |\n| | | | |\n\nExport ship............................\n\nDate of sailing.........................\n\nDestination.............................\n\n...........................................................\n\n(Signature of agent or owner.)\n\n \nSixth Schedule—continued.\n\nForm 6. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nNOTICE OF INTENTION TO EXPORT DAIRY PRODUCE OTHER THAN BUTTER, CHEESE OR EGGS.\n\n........................................\n\n....................., 19....\n\nTo the Department of Primary Industry,\n\nPort of..........................\n\nState of.........................\n\nNotice 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.....................................\n\nI hereby declare—\n\n\\* Strike out the words in italics if not applicable. † Here insert a true description of the dairy produce.\n\n(a) that I am the duly authorized agent of\\*................................................the owner of the dairy produce specified in the statement hereunder;\n\n(b) that the dairy produce is†........................’;\n\n(c) that the conditions and restrictions applicable in respect of the dairy produce under the Exports (Dairy Produce) Regulations have been complied with; and\n\n(d) that the dairy produce is marked in the prescribed manner with the prescribed trade description.\n\nStatement of Dairy Produce to be Exported.\n\n```html\n

Goods.

Brands.

If in Packages.

If not in Packages.

No. of Packages.

Size, Weight, or Measure and Number of Contents.

No.

\n```\n\nExport ship.........................................................\n\nDate of sailing.....................................................\n\nDestination...........................................................\n\n.....................................................................\n\n(Signature of agent or owner.)\n\n \nSixth Schedule—continued.\n\nForm 7. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nSHIPPING LIST—DAIRY PRODUCE OTHER THAN BUTTER, CHEESE AND\n\nEGGS IN SHELL.\n\nTo the Department of Primary Industry,\n\nI hereby apply for authority to remove from store for exportation the DAIRY PRODUCE specified hereunder:—\n\nPort of...................................................... State of...........................................................\n\nCool Store................................................ Export Ship....................................................\n\nDestination................................................ Sailing on........................................................\n\n| Description. | Brand. | Registered No. | No. of Packages. | Date of Manufacture or Code Mark. | Grade. | Points. | Certificate No. |\n| ------------ | ------ | -------------- | ---------------- | --------------------------------- | ------ | ------- | --------------- |\n| | | | | | | | |\n\n...................................................\n\nSignature of Exporter.\n\n![](image.020.png) / /19 .\n\nForm 8. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nSHIPPING LIST—BUTTER.\n\nTo the Department of Primary Industry,\n\nI hereby apply for authority to removed from cool store for exportation the BUTTER specified hereunder:—\n\nPort of..................................................... State of..........................................................\n\nCool Store................................................ Export Ship....................................................\n\nDestination................................................ Sailing on........................................................\n\n```html\n

Date of Storage.

Registered Est. No.

No. of Boxes and Grade.*

Certificate No.

Points.

Choice.

First.

Second.

Pastry.

\n```\n\n\\* Indicate if butter is unsalted.\n\n...................................................\n\nSignature of Exporter.\n\n/ /19 .\n\n \nSixth Schedule—continued.\n\nForm 9. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nSHIPPING LIST—CHEESE.\n\nTo the Department of Primary Industry,\n\nI hereby apply for authority to remove from cool store for exportation the CHEESE specified hereunder:—\n\nPort of...................................................... State of..........................................................\n\nCool Store................................................ Export Ship....................................................\n\nDestination................................................ Sailing on........................................................\n\n```html\n

Date of Storage.

Registered Est. No.

No. of Crates.*

Grade.

Certificate No.

Points.

Weights.

Crate Numbers.

Total Marked Weight. lb.

\n```\n\n\\* Indicate if cheese is white or coloured, doubles or singles, waxed or unwaxed.\n\n...................................................\n\nSignature of Exporter.\n\n![](image.021.png) / /19 .\n\nForm 10. Reg. 18.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nSHIPPING LIST—EGGS IN SHELL.\n\nTo the Department of Primary Industry,\n\nI hereby apply for authority to remove from cool store for exportation the EGGS specified hereunder:—\n\nPort of.................................................... State of..........................................................\n\nCool Store................................................ Export Ship....................................................\n\nDestination................................................ Sailing on........................................................\n\n```html\n

Registered Est. No.

Date delivered to Cool Store.

Number of Cases Containing Eggs Weighing per Ten Dozen Eggs.

Total No. of Packages.

Certificate No.

............lb.

............lb.

............lb.

\n```\n\n...................................................\n\nSignature of Exporter.\n\n/ /19 .\n\n \nSixth Schedule—continued.\n\nForm 11. Reg. 19.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nEXPORT PERMIT.\n\nPort of............................................................\n\nDate......................................................., 19...\n\nTo the Officer of Customs,\n\n..........................................Wharf.\n\nThe 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:—\n\nName of exporter.........................................................\n\n| Factory Brand and Marks. | Character of Goods. | Certificate No. | Destination. |\n| ------------------------ | ------------------- | --------------- | ------------ |\n| | | | |\n\n..................................................................\n\nOfficer of the Department of Primary Industry.\n\n![](image.022.png)Form 12. Reg. 19.\n\nNo.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nBUTTER GRADE CERTIFICATE.\n\n\\* Indicate if butter is bulk, in pats or tinned.\n\nI hereby certify that the.......................................packages of\\*................................................................... BUTTER specified hereunder and shipped per..................................to.................................... on........................................, 19......., have been inspected and examined and have been allotted points as follows:—\n\n```html\n

Brand.

Reg. Est. No.

No. of Packages.

Cert. No.

Points.

Grade.

Size of each Package.

Salted.

Unsalted.

\n```\n\nDated at.....................in the State of................................this.............................................................\n\nday of........................., 19........... .............................................................................\n\nOfficer of the Department of Primary Industry.\n\n \nSixth Schedule—continued.\n\nForm 13. Reg. 19.\n\nNo......... Commonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nCHEESE GRADE CERTIFICATE.\n\n\\* Indicate type of cheese (i.e., Cheddar, Processed, Edam, &c.), and whether white or coloured.\n\nI hereby certify that the.............................................packages of\\*.............................................. CHEESE specified hereunder and shipped per............................ to............................ on..............................19...., have been inspected and examined and have been allotted points as follows:—\n\n```html\n

Brand.

Reg. Est. No.

No. of Packages.

Cert. No.

Points.

Grade.

Size of each Package.

Total Net Weigh

Waxed.

Unwaxed.

\n```\n\nDated at.....................in the State of................................this.............................................................\n\nday of................., 19.....\n\n.............................................................................\n\n![](image.023.png)Officer of the Department of Primary Industry.\n\n![](image.023.png)\\* \\* \\* \\* \\* \\* \\*\n\nForm 14. Reg. 19.\n\nNo......... Commonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nCERTIFICATE AS TO EGGS IN SHELL.\n\nI 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.\n\n```html\n

Certificate No.

Number of cases containing eggs weighing—

Total Number of Cases.

12 lb. per 10 doz. eggs.

14 lb. per 10 doz. eggs.

16 lb. per 10 doz. eggs.

\n```\n\nDated at.....................in the State of................................this.............................................................\n\nday of................., 19.....\n\n.............................................................................\n\nOfficer of the Department of Primary Industry.\n\n \nSixth Schedule—continued.\n\nForm 15. Reg. 19.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nCERTIFICATE AS TO FROZEN LIQUID EGG.\n\nI 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 Exports (Dairy Produce) Regulations.\n\n```html\n

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.

\n```\n\nDated at.....................in the State of................................this.............................................................\n\nday of................., 19.....\n\n.............................................................................\n\n![](image.024.png)Officer of the Department of Primary Industry.\n\nForm 16. Reg. 19.\n\nCommonwealth of Australia.\n\nExports (Dairy Produce) Regulations.\n\nCERTIFICATE AS TO CONDITION.\n\n\\* Here insert condition of goods.\n\nI hereby certify that the dairy produce described hereunder and shipped per ........ .......................................to.............................................on..................has been examined and found to be\\*..........................................and the conditions and restrictions applicable under the Exports (Dairy Produce) Regulations in respect of the goods have been complied with.\n\n| Description of Goods and Brand. | No. of Cases. | Port Marks. | Size or Weight. |\n| ------------------------------- | ------------- | ----------- | --------------- |\n| | | | |\n\nDated at.....................in the State of................................this.............................................................\n\nday of................., 19.....\n\n.............................................................................\n\nOfficer of the Department of Primary Industry.\n\n \nSixth Schedule—continued.\n\nForm 17. Reg. 19.\n\nCommonwealth of Australia.\n\nNo.........\n\nExports (Dairy Produce) Regulations.\n\nMARGARINE GRADE CERTIFICATE.\n\nTable Quality (90-100 Points).\n\nCert. No.........\n\nI 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:—\n\n```html\n

Grade.

Flavour.

Texture.

Condition.

Total.

(Maximum 50.)

(Maximum 30.)

(Maximum 20.)

(Maximum 100.)

Table Quality ...........

\n```\n\nRemarks:\n\n![](image.025.png)Net weights of sample boxes..............................\n\nDated at.....................in the State of................................this.............................................................\n\nday of................., 19.....\n\n.............................................................................\n\nOfficer of the Department of Primary Industry.\n\n![](image.026.png)Form 18. Reg. 19.\n\nCommonwealth of Australia.\n\nNo..........\n\nExports (Dairy Produce) Regulations.\n\nMARGARINE GRADE CERTIFICATE.\n\nCooking Quality (83-89 Points).\n\nCert. No.........\n\nI 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:—\n\n```html\n

Grade.

Flavour.

Texture.

Condition.

Total.

(Maximum 50.)

(Maximum 30.)

(Maximum 20.)

(Maximum 100.)

Cooking Quality .........

\n```\n\nRemarks:\n\n![](image.025.png)Net weights of sample boxes..............................\n\nDated at.....................in the State of................................this.............................................................\n\nday of................., 19.....\n\n.............................................................................\n\nOfficer of the Department of Primary Industry.\n\n \nSEVENTH SCHEDULE.\n\nDESIGN TO BE APPLIED TO AUSTRALIAN WHOLE MILK CHEDDAR CHEESE EXPORTED.\n\nThe trade description shall be printed on both ends of the container in blue ink in accordance with the following design:—\n\n![An Image of the design to be applied to eAustralian Whole Milk Cheddar Cheese EXported. The image is an oval with the words \"Whole Milk Chddard Cheese\" and \"LB. NET\". The words surround a map of Australia with the words \"AUSTRALIA REG. No.\" and space for the registered number of the factory.](image.027.png)\n\nThe design shall comply with the following specifications:—\n\n(1.) The ellipse shall measure 9 inches by 6¼ inches overall and shall measure one inch from the outer to the innermost line.\n\n(2.) The outer line of the ellipse shall be 3/32 inch thick. The inner line of the ellipse shall be ⅓2 inch thick.\n\n(3.) The map of Australia shall measure 5 inches across and the outline of the map shall be ⅛ inch thick.\n\n(4.) The word “Australia” shall be in letters ¾ inch high and ⅛ inch thick.\n\n(5.) The letters “Regd. No.” shall be in letters 9/16 inch high and 3/32 inch thick with the exception of the letters “d” and “o” which shall be ⅜ inch high and 1/16 inch thick.\n\n(6.) The words “Whole Milk Cheddar Cheese” and the letters “lb. net” shall be in letters 9/16 and 3/32 inch thick.\n\n(7.) The registered number of the export establishment shall appear in the space marked “A” in figures ⅞ inch high and ⅛ inch thick.\n\n(8.) The net weight shall appear in the space marked “B” in figures ¾ inch high and ⅛ inch thick.\n\n![](image.028.png)By Authority: A. J. ARTHUR, Commonwealth Government Printer, Canberra","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"model":"kimi-k2.5","source":"moonshot-realtime","completionTokens":1746},"content_quality":"ok","complexity_score":8,"scope_assessment":{"changed":false,"description":"This is the original 1962 regulations consolidating previous dairy export rules (replacing Statutory Rules from 1955-1960 listed in the First Schedule). The scope remains focused on quality control, inspection, and export facilitation for dairy produce without expansion beyond the original regulatory intent."},"complexity_factors":["34 defined technical terms including precise chemical definitions (butter fat, dry butter fat, pasteurized)","Extensive Second Schedule with 21 product categories, each with specific chemical composition limits (fat percentages, moisture limits, ash content) measured in parts per centum","Detailed physical packaging specifications including timber species requirements, wire gauge standards (16 gauge galvanized iron), and precise box dimensions (12⅛ inches by 12⅛ inches by 11⅛ inches)","Grading system allocating points across three categories (flavour/aroma 50 points, texture 30 points, condition 20 points) with four quality tiers","Conditional logic for different export destinations (Great Britain requires different designs and colour coding than other markets)","18 separate administrative forms required for registration, notices, shipping lists, and certificates","Temperature control requirements with specific Fahrenheit ranges for storage and transport of different products","Cross-references to three other Acts: Customs Act 1901-1960, Commerce (Trade Descriptions) Act 1905-1950, and Trade Marks Act 1955-1958"],"plain_english_summary":"These regulations govern the export of Australian dairy—milk, butter, cheese, eggs and powders—by setting hygiene and registration rules for factories and packers, product grading and chemical standards, strict packaging and labelling requirements, and pre‑export inspection and permits. They affect farmers, manufacturers, exporters and packers (and importers for re‑export) to protect food safety, prevent adulteration, and preserve Australia’s reputation for accurately labeled, high‑quality dairy in overseas markets."}},"importantCases":[],"_links":{"self":"/api/acts/c1962l00036","history":"/api/acts/c1962l00036/history","analysis":"/api/acts/c1962l00036/analysis","conflicts":"/api/acts/c1962l00036/conflicts","importantCases":"/api/acts/c1962l00036/important-cases","documents":"/api/acts/c1962l00036/documents"}}