STATUTORY RULES.
1965.
No. 45.
REGULATIONS UNDER THE
CUSTOMS ACT 1901-1963 AND THE COMMERCE (TRADE DESCRIPTIONS) ACT 1905-1950.*
I,
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 1901-1963 and the Commerce (Trade Descriptions)
Act 1905-1950.
Dated this eighth
day of
April, 1965.
DE L’ISLE
Governor-General.
By His Excellency’s Command,
(sgd.) C. F. ADERMANN
Minister of State for Primary Industry and for and on
behalf of the Minister of State for Customs and Excise.
Amendments
of the Exports (Dairy Produce) Regulations.
Exportation of dairy produce prohibited except
subject to conditions.
1. Regulation 7 of the Exports (Dairy Produce)
Regulations is amended—
(a)
by
inserting in paragraph (g) of sub-regulation (1.), after the words “six
ounces,”, the words “eight ounces,”; and
(b)
by
omitting paragraph (j) of sub-regulation (1.) and inserting in its stead
the following paragraph:—
“(j) the dairy
produce is loaded, for export, into a hold of a ship that in the opinion of an
officer—
(i)
is not in an insanitary condition; and
(ii)
does not contain any goods that are likely to cause the dairy produce to become
contaminated,
and is stored in that
hold to the satisfaction of an officer.”.
Grades of butter and cheese.
2. Regulation 8 of the Exports (Dairy Produce)
Regulations is amended by omitting from sub-regulation (3.) the words—
“Cheese
graded at 86 to 89 points inclusive.................................... | Second quality” |
and
inserting in their stead the words—
“Cheese
graded at 88 to 89 points inclusive.................................... | Second quality”. |
Trade description.
3. Regulation 10 of the Exports (Dairy Produce)
Regulations is amended by omitting sub-regulation (10.) and inserting in its
stead the following sub-regulation:—
“(10.)
In the case of tinned dairy produce that is packed in another container, the
trade description may be applied to the tinned dairy produce by means of a
paper label if the Secretary so authorizes.”.
Export permits, certificates, etc.
4. Regulation 19 of the
Exports (Dairy Produce) Regulations is amended by omitting from paragraph (f)
of sub-regulation (1.) the figures “86” and inserting in their stead the
figures “88”.
* Notified in the Commonwealth Gazette
on 22 April, 1965.
Statutory Rules 1962, No. 36, as
amended by Statutory Rules 1963, No. 137.
11910/64.—Price 1s. 10/26.2.1965.
Second Schedule.
5. The Second Schedule to
the Exports (Dairy Produce) Regulations is amended by omitting item 4 and
inserting in its stead the following item:—
4. Casein | 1. Casein shall be— (a) rennet casein, grade 1; (b)
rennet casein, grade 2; (c)
acid casein, special grade; (d) acid casein, standard grade; or (e) casein of a quality approved by the Secretary.
2. For the purpose of this item— (a) rennet casein shall be graded grade 1 if it
complies with the following requirements:— (i) it contains not more than— (a) 1.5 parts per centum of fat; and ( b) 13 parts per centum of moisture
or, where the casein has been stored for a period of not less than one month,
13.5 parts per centum of moisture;
(ii) it
contains not less than 7.5 parts per centum of ash; and (iii) the colour of the casein is not deeper in colour
than colour standard “B” specified in British
Standard No. 1416C of 1962; and
(b)
rennet casein shall be graded grade 2 if it complies with the following
requirements;— (i) it contains not more than— (a) 2 parts per centum of fat; and (b) 13 parts per centum of moisture
or, where the casein has been stored for a period of not less than one month,
13.5 parts per centum of moisture;
(ii) it
contains not less than 7.5 parts per centum of ash; and
(iii) the colour of the casein is not deeper in colour
than colour standard “C” specified in British
Standard No. 1416C of 1962.
3. For the purposes of this
item, rennet casein shall be deemed to comply with the requirements specified
in sub-paragraph (a) or sub-paragraph (b) of the last preceding
paragraph, as the case requires, if— (a) a sample of rennet casein has been taken in
accordance with the method specified in British Standard No. 1416 of 1962;
| 1. The trade description, other
than the trade description of casein referred to in sub-paragraph (e)
of paragraph 1 of the Second Column of this item shall include— (a) the grade of the casein; and (b) in
the case of— (i) rennet casein—the words “rennet casein”; or (ii) acid
casein—the words “lactic casein”, “hydrochloric casein” or “sulphuric casein”, as the case requires.
2. The trade description of
casein referred to in sub-paragraph (c) of paragraph 1 of the Second
Column of this item shall include words indicating the quality of the casein. 3. Where the trade description
of casein includes the size of the particles of the casein, the statement of
the size shall be by reference to a size of mesh of a sieve specified in
British Standard 410 of 1962 published by the British Standards Institution. |
(b) a part
of the sample so taken has been analysed in
accordance with the method specified in British Standard No. 1416 of 1962 in
relation to the matters specified in the last preceding paragraph; (c) another part of the sample has been
prepared for viewing in accordance with the method specified in British
Standard No. 1416 of 1962; and (d) the results of the analysis and of the
viewing of the sample show that the sample complies with the requirements
specified in sub-paragraph (a) or sub-paragraph (b) of the last
preceding paragraph, as the case requires.
4. For the
purpose of this item— (a) acid
casein shall be graded special grade if it complies with the following
requirements:— (i) it
contains not more than— (a) 12 parts per centum or moisture or, where the casein
has been stored for a period of not less than one month, 12.5 parts per
centum of moisture; (b) 2 parts per centum of /?/at; (c)
0.22 of free acidity expressed as millilitres of
0.1N sodium hydroxide required to neutralize the extract from one gramme of casein; and (d) 2.2 parts per centum of residue on ignition at 850 degrees Centigrade; and
(ii) where a sample of the
casein is heated to a temperature of 102 degrees Centigrade and maintained at
that temperature for five hours, the colour of the
casein is not deeper in colour than colour standard “B” specified in British Standard No.
1417C of 1963; and
(b) acid casein shall be graded standard grade if it
complies with the following requirements:— (i) it contains not more than— (a) 12 parts per centum of moisture or, where the
casein has been stored for a period of not less than one month, 12.5 parts
per centum of moisture; (b) 2.25 parts per centum of fat;
|
(c)
0.28 of free acidity expressed
as millilitres of 0.1N sodium hydroxide required to
neutralize the extract from one gramme of casein;
and (d) 2.5 parts per centum of residue on ignition at 850
degrees Centigrade; and
(ii) where the casein is heated
to a temperature of 102 degrees Centigrade and maintained at that temperature
for five hours, the colour of the casein is not
deeper in colour than colour
standard “C” specified in British Standard No. 1417C of 1963.
5. For the
purpose of this item, acid casein shall be deemed to comply with the
requirements specified in sub-paragraph (a) or sub-paragraph (b)
of the last preceding paragraph, as the case requires, if— (a) a sample of acid casein has been taken
in accordance with the method specified in British Standard No. 1417 of 1963; (b) a part of the sample so taken has been analysed in accordance with the method specified in
British Standard No. 1417 of 1963 in relation to the matters specified in the
last preceding paragraph; (c) another part of the sample has been
heated in accordance with the provisions of this item and prepared for
viewing in accordance with the method specified in British Standard No. 1417
of 1963; and (d) the
results of the analysis and of the viewing of the sample, when so heated and
prepared, show that the sample complies with the requirements specified in
sub-paragraph (a) or sub-paragraph (b) of the last preceding
paragraph, as the case re quires.
6. Casein shall be free or
practically free of charred particles and extraneous matter. 7. A reference in the preceding
paragraphs of this item to a British Standard is a reference to a British
Standard published by the British Standards Institution. |
Second Schedule.
6. The Second Schedule to the Exports (Dairy Produce)
Regulations is amended—
(a)
by
inserting after paragraph 1 in the second column of item 5 the following
paragraph:—
“1a. The cheese shall have been prepared
from pasteurized milk.”;
(b)
by
omitting from paragraph 2 in the second column of item 5 the figures “86” and
inserting in their stead the figures “88”;
(c)
by
omitting from sub-paragraph (a) of paragraph 10 in the second column of
item 5 the figures “38” and inserting in their stead the figures “37”;
(d)
by
omitting from sub-paragraph (c) of paragraph 5 in the second column of
item 9 the figures “53” and inserting in their stead the figures “55”;
(e)
by omitting from sub-paragraph (f) of paragraph 6 in the second column
of item 17 the word “harmfulness” and inserting in its stead the word
“harmless”; and
(f)
by
omitting paragraph 2 in the third column of item 17 and inserting in its
stead the following paragraph:—
“2. Where dried milk is
packed in containers holding 25 pounds gross weight or more, the trade
description shall also include the words ‘spray dried’ or ‘roller dried’,
whichever is applicable.”.
By
Authority: A. J. Arthur, Commonwealth
Government Printer, Canberra.