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DUTCH CHEESE CONTROL REGULATIONS.

The current number of the "Journal" of the Board of Agriculture states that the Dutch Government have introduced, by two deorees dated July 19, 1913, regulations for the working of the Control Stations, under State supervision, which deal with cheese manufactured from full-cream milk, and for the stamping of cheese pro duced by members of tbe elation?. The stamp used_ for marking the cheese is to consist of a reproduction of tbe Dutch arms, and the word "volvet" (manufactured from fullcream milk) and "45 par cent," which indicates that the dry casein of the cheese contains at least 45 per cent of fat. The words " Nederlandsche kaascontrole onder Rijkstoeziebt" (control of Dutch cheese under State supervision) are to be placed round tbe outer edge of tbe stamp, and a space left which can be utilised for such further letters and figures as may be desirable to facilitate the control. Tbe stamp will be manufactured by the state at tbe expense of those interested. Every cheese produced by the members or dealt with by the Control

. I <V; ; .. i ill-; «.,!],. \.H... ■■■•• i..:..i, *L\Ci. !-.!'■ i-(j a- i> ii! -. - - ..•• >-.< ' c f, "-e-e i- iuar.ufsc-itr d, a.- cl bo cheese which is not so stamp'd mint be bought or sold by them. No other stamp may be used by either the members or tbe stations. Cheese Control Stations wishing to bo placed under State.supervision are to admit to membership only those or o-ginisations enjoying a good reputation, and they must guar antee that tbe cheese is produced from full cream milk without the addition of foreign fate, that the dry casein contains at least 45 per cent, of fat, and the water content does not excted normal limits, The members of the stations must be in no way interested in tbe manufacture of, or the trade in, margarine, or any other oil or fat which may be used in the adulteration of cheese. Tb9y may only keep on their premises such quantities of tbo<?e materials as are deemed necessary for domestic use, Except for colouring mater, rennet, salt, saltpetre, and spices, no foreign material must be used in the manufacture of the cheese They are also to allow the officials un restricted access to their premises,

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/AMBPA19140220.2.16.2

Bibliographic details

DUTCH CHEESE CONTROL REGULATIONS., Akaroa Mail and Banks Peninsula Advertiser, Volume LXXII, Issue 4373, 20 February 1914

Word Count
376

DUTCH CHEESE CONTROL REGULATIONS. Akaroa Mail and Banks Peninsula Advertiser, Volume LXXII, Issue 4373, 20 February 1914

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