2In this Regulation
“Act” means the Natural Products Grades Act;
“Canada Dairy Products Act” means the Canada Dairy Products Act, chapter D-1 of the Revised Statutes of Canada, 1970;
“creamery” means a place licensed or approved under the laws of the Province for the manufacture of butter;
“creamery butter” means butter manufactured in a creamery;
“dairy butter” means butter, other than whey butter, made on a farm or at a place not licensed or approved as a creamery under the laws of the Province;
“dairy product” means milk, cream, butter, cheese, condensed milk, evaporated milk, milk powder, dry milk, ice cream, malted milk, sherbet or any other product manufactured wholly or mainly from milk;
“fat” means any fat or oil, whether of animal, vegetable, marine or mineral origin;
“foreign substance” means any substance that is not necessary for the manufacture of the dairy product into which it is introduced;
“grade name” means a grade name established by the Canada Dairy Products Act and the regulations made thereunder;
“ice cream” includes
(a)
an unfrozen mixture from which ice cream is made, herein referred to as “ice cream mix”,
(b)
a frozen or semi-frozen product composed of fruit juices, water, sugar, flavouring, stabilizer and milk or milk products, herein referred to as “sherbet”,
(c)
a dairy product frozen while quiescent and sold on a stick, herein referred to as “fudge stick”,
(d)
any other frozen or semi-frozen products manufactured wholly or partly from milk and made in imitation or semblance of ice cream, and
(e)
an unfrozen mixture from which ice milk is made, herein referred to as “ice milk mix”;
“package” means a receptacle or covering used for the packing, wrapping or covering of a dairy product;
“package cheese” means process cheese or the product resulting from the comminuting and mixing of one or more lots of cheese without the aid of heat or emulsifying agents;
“process cheese” means the food product produced by comminuting and mixing one or more lots of cheese with the aid of heat and emulsifying agents into a homogeneous mass;
“renovated butter” or “process butter” means any butter that has been malted, clarified or refined and remanufactured into butter;
“whey butter” means butter made from milk fat that has been recovered from whey.