Dairy Produce Regulations (Amendment) (Cth)

Statutory Rules 1995

No. 209 1

__________________

Dairy Produce Regulations 2(Amendment)

I, The Governor-General of the Commonwealth of Australia, acting under section 4 of the Acts Interpretation Act 1901 and with the advice of the Federal Executive Council, make the following Regulations under the Dairy Produce Act 1986.

Dated 30 June 1995.

 BILL HAYDEN

 Governor-General

By His Excellency’s Command,

BOB COLLINS

Minister for Primary Industries and Energy

____________

1.   Commencement

1.1   These Regulations commence on 1 July 1995.

2.   Amendment

2.1   The Dairy Produce Regulations are amended as set out in these Regulations.

3.   Regulation 8 (Authorised agent)

3.1   Subregulation 8 (2):

Omit “the Schedule.”, substitute “Schedule 1.”.

4.   Regulation 13 (Underwritten dairy produce—subsection 98 (1) of the Act)

4.1   Omit the regulation.

5.   Regulation 14 (Calculation of trend price of underwritten dairy produce)

5.1   Omit the regulation.

6.   Regulation 15

6.1   Omit the regulation.

7.   New Part V

7.1   After regulation 12, insert:

“PART V—MISCELLANEOUS

Prescribed milk fat content

“16.

(1) For the purposes of paragraph 111A (3) (a) of the Act, the milk fat content prescribed in relation to dairy produce of a kind referred to in column 2 of an item in Schedule 2 is the amount, expressed as a percentage of the total content of that kind of dairy produce, specified in column 3 of that item.

“(2)

For the purposes of paragraph 111A (3) (b) of the Act, the milk fat content prescribed in relation to a class of dairy produce referred to in column 2 of an item in Schedule 3 is the amount, expressed as a percentage of the total content of that class of dairy produce, specified in column 3 of that item.

Prescribed protein content

“17.

(1) For the purposes of paragraph 111A (4) (a) of the Act, the protein content prescribed in relation to dairy produce of a kind referred to in column 2 of an item in Schedule 2 is the amount, expressed as a percentage of the total content of that kind of dairy produce, specified in column 4 of that item.

“(2)

For the purposes of paragraph 111A (4) (b) of the Act, the protein content prescribed in relation to a class of dairy produce referred to in column 2 of an item in Schedule 3 is the amount, expressed as a percentage of the total content of that class of dairy produce, specified in column 4 of that item.”.

8.   Schedule

8.1   Heading:

Omit “Schedule”, substitute “SCHEDULE 1”.

9.   New Schedules 2 and 3

9.1   After Schedule 1, insert:

“SCHEDULE 2

Subregulation 16 (1),

 Subregulation 17 (1)

MILK FAT AND PROTEIN CONTENT—KIND OF

DAIRY PRODUCE

Column 1 Item No.	Column 2 Kind of Dairy Produce	Column 3 Milk Fat (%)	Column 4 Protein (%)
Butter and butterfat products
1	Anhydrous milk fat	99.0	0.1
2	Butteroil	99.5	0.3
3	Ghee	99.8	0.1
Caseins
4	Casein	1.5	85.0
5	Casein—edible/industrial	0.5	84.0
Cheeses
6	Bakers	8.5	9.5
7	Blue vein	32.5	19.5
8	Brie	28.0	18.0
9	Camembert	25.5	17.5
10	Cheddar	33.0	24.5
11	Cheddar—kosher	33.0	24.5
12	Cheddar—reduced fat	23.8	27.9
13	Cheddar—reduced fat and salt	24.5	28.0
14	Cheddar—reduced salt	34.0	24.0
15	Cheedham	26.5	24.5
16	Cheese spread	21.5	16.0
17	Cheshire	31.5	23.0
18	Colby	31.5	23.0
19	Cottage	8.5	15.0
20	Cottage—creamed	4.5	16.0
21	Cottage—creamed low fat	2.5	12.5
22	Cottage—low fat	2.2	17.7
23	Cotto	10.5	26.5
24	Cream cheese	33.0	7.5
25	Curd	32.0	24.5
26	Devondale seven	7.0	26.0
27	Edam	27.0	26.4
28	Edam—reduced fat	18.5	32.0
29	Emmenthal	29.0	26.5
30	Fetta	19.0	18.5
31	Fetta—low salt	25.0	17.5
32	Fetta—reduced fat	13.5	20.5
33	Goshred	26.0	26.5
34	Gouda	28.5	25.5
35	Goya	30.5	34.5
36	Granular	32.0	24.5
37	Gruyere	29.0	27.5
38	Haloumy	16.0	20.5
39	Havarti	35.5	18.5
40	Jack	16.0	18.5
41	Melbouno	30.5	34.5
42	Mozzarella	22.0	26.0
43	Mozzarella—reduced fat	17.0	31.0
44	Mungabareena	31.0	17.5
45	Neufchatel	27.8	8.5
46	Parmesan	26.0	34.5
47	Pecorino	27.0	28.0
48	Pecorino—reduced fat	23.5	23.5
49	Peparto	30.5	25.0
50	Pizza	15.0	28.0
51	Processed	26.5	20.5
52	Raclette	29.0	24.0
53	Ricotta	9.5	8.5
54	Ricotta—reduced fat	7.5	10.5
55	Romano	26.0	32.0
56	Samsoe	32.0	22.5
57	Shred	26.0	26.5
58	Steppen	24.0	24.5
59	Swiss	29.0	27.5
60	Swiss—reduced fat	21.0	34.0
61	Tilsit	28.5	25.5
Condensed milk
62	Sweetened condensed milk—full	8.5	7.5
63	Unsweetened condensed milk—full	8.0	7.5
64	Unsweetened condensed milk—skim	3.0	9.0
Cream
65	Reduced cream	25.0	2.6
66	Rich/pure cream	45.0	1.5
67	Thickened cream	35.0	2.0
68	Whipping cream	40.0	1.7
CUSTARD
69	Custard	2.0	4.0
70	Custard—low fat	1.0	4.0
Milk products
71	Modified  milk—low fat	0.3	3.9
72	Modified  milk—reduced fat	1.4	3.9
73	Skim milk	0.1	3.4
74	Whole milk—flavoured	2.0	3.2
75	Whole milk—flavoured chocolate	3.2	3.0
76	Whole milk—flavoured reduced fat chocolate	1.7	3.3
77	Whole milk—UHT	3.2	3.0
Milk protein powders
78	Buttermilk powder	9.0	31.0
79	Milk protein concentrate 50	1.2	50.0
80	Milk protein concentrate 56	1.2	56.0
Whey products
81	Whey powder (sweet cheddar)	1.2	12.0
82	Whey protein concentrate 50	1.2	50.0
83	Whey protein concentrate 75	1.2	75.0
84	Whey protein concentrate 80	1.2	80.0
Yoghurts
85	Fruit yoghurt—low fat	0.2	5.0
86	Fruit yoghurt—reduced fat	1.0	4.5
87	Natural yoghurt	3.2	4.5
88	Natural yoghurt—A/B culture	0.2	5.5
89	Natural yoghurt—Leben	3.5	4.4
90	Natural yoghurt—low fat	0.2	5.5
91	Natural yoghurt—reduced fat	1.3	4.3

 “SCHEDULE 3 Subregulation 16 (2),

 Subregulation 17 (2)

MILK FAT AND PROTEIN CONTENT—CLASS OF

DAIRY PRODUCE

Column 1 Item No.	Column 2 Class of Dairy Produce	Column 3 Milk Fat (%)	Column 4 Protein (%)
1	Butter	82.0	0.5
2	Buttermilk	2.0	4.0
3	Raw milk	4.5	3.5
4	Skim milk powder—instant	0.8	35.5
5	Skim milk powder—non-instant	0.8	35.5
6	Whole milk—fresh	3.2	3.0
7	Whole milk powder—instant 26%	26.0	26.5
8	Whole milk powder—non-instant 26%	26.0	26.5”.

NOTES

1. Notified in the Commonwealth of Australia Gazette on 30 June 1995.

2. Statutory Rules 1986 No. 166 as amended by 1986 No. 237; 1987 Nos. 42 and 263; 1990 Nos. 384, 424 and 433.