§ Mr. BARNSTONasked 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. STRACHEYIn 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.