1960-HKRS30-8-50_Part05 — Page 1

PART II.

Composition of milk and milk products.

9. Milk and reconstituted milk shall contain not less than 3,35% of milk fat, and the quantity of milk solids, other than milk fat, present in milk and reconstituted milk shall not be less than 8.5%.

10. Cream and reconstituted cream shall contain not less than 25% of milk fal

11. Dried full cream milk shall be milk which has been concentrated tu solid or powder form and shall contain not less than 26% of milk fat.

12. Dried skimmed milk shall be skimmed milk which has been concentrated to solid or powder form,

13. Dried partly skimmed milk shall be partly skimmed milk which has been concentrated to wlid or powder form, and shall contain not less than IX nor more than 26% of milk fat.

14. Sweetened condensed or evaporated milk shall be milk which has been condensed by the evaporation of a portion of its water content, and to which sugar has been added, and shall contain not less than 28% of total milk solida and not less than 8% of milk fat. It shall not contain any foreign substance except sugar,

15. Sweetened condensed skimmed or separated milk shall be skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and to which sugar has been added, and shall contain gol less than 26% of milk solids other than fat. li shall contain no foreign substance other than sogar,

16. Unsweetened condensed or evaporated milk shall be milk which has been condensed by evaporation of a portion of its water content, and heat-treated. and shail contain not less than 25.5% of total milk solids and not less than 7.8% of milk fat. It shall contain no foreign substance.

17. Unsweetened condensed or evaporated skimmed or separated milk shall be skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and beat-treated, and shall contain not less than 26% of milk solids other than fot.

18. Butter shall be the clean, non-rancid fatty substance obtained by chuming milk or cream. It shall contain not less than 80% of milk fat, nol more than 16% of water and not more than 4% of salt (sodium chloride). It shall not be mixed with any foreign fat or oil, and it shall not contain Ady foreign substance except salt (sodium chloride) and permitted colouring matter.

19. Cheese shall be the solid or semi-solid product obtained by coagulating milk with cennet or acid, with or without the addition of ripening fermont, seasonings, salt (sodium chloride) and permitted colouring matter. It shall con taio not less than 30% of milk fat in its water-free substance, and shan c contain any foreign fat.

20. Cream cheese shall be cheese made from milk and cream. It shall contain not less than 60% of milk fat in its water-free substance.

21. Whole-milk cheese shall be cheese made from milk. It shall contain

not less than 50% of milk fat in its water-free substance.

22. Skim-milk cheese shall be cheese made from milk from which part of the fat bas been removed. It shall contain not less than 10% of milk fat in its water-free substance.

23. Ghee shall be made from milk (including buffalo milk) and shall contain no fat other than that derived from such milk.

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14. Ice cream shall contain gut less than 5% fat, 10% sugar and 74% milk elids other than fal;

Provided that ice cream containing any fruit, fruit pulp or fruit puree shall riber conform to the aforesaid standard or, alternatively, the total content of lag sogar und milk solids other than fat shall not be less than 25% of the it gram including the fruit, fruit pulp or fruit pures, as the case may be. and such total content of fat, sugar and milk solids other than fat shall include nol lexs than 74% fai, 10% sugar and 2% milk solids other than fat.

For the purpose of the aforesaid standarda relating to ice cream, "Sugar" means sucrose, invert sugar or the solids of any sweetening material derived from starch, provided that no ice cream shall contain less than 74% sucrose,

SECOND SCHEDULE.

Marking and labelling of foods and drugs.

[reg. 4.1

1. Margarine. Every container containing margarine shall be clearly and kgibly marked "MARGARINE" in English lettering not less prominent than any other lettering upon such conuiner.

1. Separated milk, skimmed milk, partly skimmed milk, dried skimmed milk and dried pardy skimmed milk. Every container containing separated milk. kimmed milk, pardy skimmed milk, dried skimmed milk or dried partly skimmed Kilk shall be clearly and legibly marked in English lettering and Chinese charac- ers with the words "Children under one year of age should not be fed on this rik except under medical advice. (*@#$$): SCALEAERUTZAR).

1. Recopstituted milk and cream. Every container containing reconstiluted milk or reconstituted cream shall be clearly and legibly marked-

fa) with the words "RECONSTITUTED MILK (#407” or “RECON- STITUTED CREAM (FES), as the case may be, in English lettering and Chinese characters of greater prominence thân any other leitering or characters respectively appearing upon such container;

(b) in English lewering, with the name and address of the person by whom

the contents were processed; and

(c) ia English lettering with a declaration of the method of heat-treatment

by which the contents were processed.

4. Milk. Every container containing milk shall be clearly and legibly macked

(a) in English lettering, with the name and address of the person by whom

the contents were processed; and

() in English lettering, with a declaration of the method of heat-treatment

by which the contents were processed.

COUNCIL CHAMBER,

19th July, 1960,

Livian

Clerk of Councils.