In the -"Regulations under the Food and Drugs Act", publ1shed by the Department ot Health of Canada, Butter is defined to be: -the clear, non-rancid product, made by gather1ng in any manner the fat of fresh or ripened milk or cream, preferably pasteur1zed, into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than 80% of milk fat and not more than 16% of water. It may also contain added colouring matter of harmless character". The standard required by the United States (39) is the same as that of Canada, that is, not less thbn 80% of butterfat and not more than l6% of water. [...]

MacLean, R. (Supervisors)

Snell, J. (Supervisors)