Adulterated Food and Drugs.
(11) Edible Oils and Fats are the fats and oils commonly recognized as wholesome foodstuffs. They shall be free from rancidity and decomposition and from offensive odour and taste. They shall not contain any mineral oil; (12) Ghee shall not contain more than 1.0% of moisture.
shall be free from rancidity and shall yield a Reichert-Meissl value of not less than 28. It shall contain no preservative other than salt (sodium chloride);
It
(13) Ginger is the washed and dried or the decorticated and dried rhizome of the Zingiber officinale. It shall not contain any exhausted or partially exhausted ginger nor any foreign vegetable or mineral substance;
(14) Preserved Ginger shall be ginger which has been preserved by boiling with water and cane sugar. It shall contain no other foreign substance;
(15) Lard is the clean fat rendered from the meat of the hog. It shall contain not more than 1.0% of substance other than hog fat unavoidably incorporated with it in the process of rendering, and not more than 1.0% of water. It shall not contain any foreign substance;
(16) Milk. The quantity of milk fat present in milk must be not less than 3.25% of the total component parts thereof. The quantity of milk solids, other than milk fat, present in milk must be not less than 8.5% of the total component parts thereof;
(17) Buffalo Milk shall contain not less than 5.0% of milk fat and not less than 9.0% of solids not fat;
[CAP. 132.
(18) Reconstituted Milk.-The quantity of milk fat present in G.N.397/38. reconstituted milk must not be less than 3.25% of the total component parts thereof.
The quantity of milk solids, other than milk fat, present in reconstituted milk must not be less than 8.5% of the total component parts thereof;
(19) Reconstituted Cream.-The quantity of milk fat present in G.N. 397/38. reconstituted cream must not be less than 25% of the total component parts thereof;
(20) Dried Full Cream Milk is milk which has been concentrated G.N. 750/38. to solid or powder form. It shall contain not less than 26% of milk fat;
(21) Dried Partly Skimmed Milk is partly skimmed milk which G.N. 750/38. has been concentrated to solid or powder form. It shall contain less than 26% of milk fat but more than 8% of milk fat;
(22) Dried Skimmed Milk is skimmed milk which has been G.N. 750/38. concentrated to solid or powder form;
(23) Sweetened Condensed or Evaporated Milk is milk which has been condensed by the evaporation of a portion of its water content, and to which cane sugar has been added. It shall contain not less than 28.0% of total milk solids and not less than 8.0% of milk fat. It shall not contain any foreign substance except cane sugar;
(24) Sweetened Condensed Skim or Separated Milk is skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and to which cane sugar has been added. It shall contain not less than 26.0% of milk solids not fat. It shall contain no foreign substance other than cane sugar;
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Adulterated Food and Drugs.
(11) Edible Oils and Fats are the fats and oils commonly recognized as wholesome foodstuffs. They shall be free from rancidity and decomposition and from offensive odour and taste. They shall not contain any mineral oil; (12) Ghee shall not contain more than 1.0% of moisture.
shall be free from rancidity and shall yield a Reichert-Meissl value of not less than 28. It shall contain no preservative other than salt (sodium chloride);
It
(13) Ginger is the washed and dried or the decorticated and dried rhizome of the zingiber officinale. It shall not contain any exhausted or partially exhausted ginger nor any foreign vegetable or mineral substance;
(14) Preserved Ginger shall be ginger which has been preserved by boiling with water and cane sugar. It shall contain no other foreign substance;
(15) Lard is the clean fat rendered from the meat of the hog. It shall contain not more than 1.0% of substance other than hog fat unavoidably incorporated with it in the process of rendering, and not more than 1.0% of water. It shall not contain any foreign substance;
(16) Milk. The quantity of milk fat present in milk must be not less than 3.25% of the total component parts thereof. The quantity of milk solids, other than milk fat, present in milk must be not less than 8.5% of the total component parts thereof;
(17) Buffalo Milk shall contain not less than 5.0% of milk fat
and not less than 9.0% of solids not fat;
[CAP. 132.
(18) Reconstituted Milk.-The quantity of milk fat present in G.N..397/38.
reconstituted milk must not be less than 3.25% of the total
component parts thereof.
The quantity of milk solids, other than milk fat, present in reconstituted milk must not be less than 8.5% of the total component parts thereof;
(19) Reconstituted Cream.-The quantity of milk fat present in G.N. 397/38.
reconstituted cream must not be less than 25% of the total component parts thereof;
(20) Dried Full Cream Milk is milk which has been concentrated G.N. 750/38.
to solid or powder form. It shall contain not less than 26% of milk fat;
(21) Dried Partly Skimmed Milk is partly skimmed milk which G.N. 750/38.
has been concentrated to solid or powder form. It shall con- tain less than 26% of milk fat but more than 8% of milk fat;
(22) Dried Skimmed Milk is skimmed milk which has been G.N. 750/38.
concentrated to solid or powder form;
(23) Sweetened Condensed or Evaporated Milk is milk which has been condensed by the evaporation of a portion of its water content, and to which cane sugar has been added. It shall contain not less than 28.0% of total milk solids and not less than 8.0% of milk fat. It shall not contain any foreign substance except cane sugar;
(24) Sweetened Condensed Skim or Separated Milk is skimmed or separated milk which has been condensed by the evaporation of a portion of its water content, and to which cane sugar has been added. It shall contain not less than 26.0% of milk solids not fat. It shall contain no foreign substance other than cane sugar;
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