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Adulterated Food and Drugs.
SCHEDULE.
[reg. 1.]
G.N. 426/41.
The following standards are prescribed in respect of the following food and drugs-
(1) Aerated Waters are potable waters impregnated with carbon dioxide, or with oxygen or with both under pressure, with or without a mixture of soda, potash, lithia or the like salts. They shall not contain any lead or other poisonous metal, nor any foreign substance other than harmless colouring and flavouring materials and one only of the following preservatives in amount not exceeding two grains per pint- (a) sulphur dioxide; (b) sodium benzoate;
(2) Butter is the clean, non-rancid fatty substance obtained by churning milk or cream. It shall contain not less than 80.0% of milk fat, not more than 16.0% of water, nor more than 4.0% of salt. It shall not be mixed with any foreign fat or oil, and it shall not contain any foreign substance except salt (sodium chloride), and harmless colouring matter;
(3) Margarine is any article of food, whether mixed with butter or not, which resembles butter and is not milk-blended butter. It shall be free from rancidity and not contain more than 16% moisture or more than 10% butter fat. It shall contain no preservative except to the extent of 0.15% by weight of benzoic acid and 0.15% by weight of sodium benzoate.
Every receptacle containing margarine shall be clearly marked "MARGARINE" in large letters and also with the additional words "containing not more than 0.15% by weight of benzoic acid and 0.15% by weight of sodium benzoate and no other preservative" (where the margarine contains such preservatives), and every packet sold retail shall be similarly marked;
(4) Cheese is the solid or semi-solid product obtained by coagulating milk with rennet or acid, with or without the addition of ripening ferments, seasonings, salt (sodium chloride), and harmless colouring matter. It shall contain not less than 30.0% of milk fat in its water-free substance, and it shall not contain any foreign fat;
(5) Cream Cheese is cheese made from milk and cream. It shall contain not less than 60.0% of milk fat in its water-free substance;
(6) Whole-milk Cheese is cheese made from milk. It shall contain not less than 50.0% of milk fat in its water-free substance;
(7) Skim-milk Cheese is cheese made from milk from which part of its fat has been removed. It shall contain not less than 10.0% of milk fat in its water-free substance;
(8) Coffee is the seed of the coffea arabica and other species of coffea. Coffee as sold shall contain no foreign substance;
(9) Ground Coffee shall consist of coffee seeds roasted and ground. It shall contain no foreign substance and shall yield when examined by Jones' process, not more than 27.0% of hot water extract. It shall yield not more than 6.0% of ash (of which the proportion soluble in water shall be not less than 50.0%);
(10) Drugs and Ingredients or component parts of drugs must conform to the standard of the British Pharmacopoeia;
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