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to milk and cream, and are designed to secure that no
such preservatives shall be added to (a) milk, or (b) cream
containing less than 35 per cent. (by weight) of milk fat,
at any stage from the place of production to that of delivery
to the purchaser, but that, in the case of cream containing
over 35 per cent. of milk fat, the addition of boric acid or
borax, or a mixture of these preservative substances, or
of hydrogen peroxide, shall be subject to a system of declaration,
which is required to be followed by all persons
dealing with such cream for the purpose of sale for human
consumption. Further, the Regulations prohibit the addition
of any thickening substance to cream or preserved
cream. The Regulations take effect, as regards their main
provisions, on and after 1st October, 1912, and as regards
the necessary declaration of preservative in cream, on and
after 1st January, 1913.
Sale ok Milk Regulations, 1912.
The new Sale of Milk Regulations, 1912, were issued
by the Board of Agriculture and Fisheries under date of
June 29th, 1912. These Regulations modify and repeal
the previous Regulations that have been made by the
Board of Agriculture and Fisheries in exercise of the powers
conferred on them by Section 4 of the Sale of Food and
Drugs Act, 1899. The Regulations are as follows:—
1.—Skimmed or Separated Milk.
Where a sample of skimmed or separated milk (not
being condensed milk) contains less than 8.7 per cent.*
of milk solids other than milk fat, it shall be presumed,
for the purposes of the Sale of Food and Drugs Acts,
(*N.B.—In the previous Regulations it was "less than 9.0
per cent. of milk solids.)