HC Deb 14 March 1911 vol 22 c2207W
Mr. BARNSTON

asked the Parliamentary Secretary to the Board of Agriculture if he can state what is the minimum standard of butter fat in cheese in Canada and New Zealand?

Sir E. STRACHEY

In Canada 45 per cent. of milk fat in the water-free substance. In New Zealand 50 per cent. of fats wholly derived from milk in the water-free substance in the case of whole milk cheese, and 10 per cent. of fats wholly derived from milk, in the water-free substance, in the case of skim-milk cheese.