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Wednesday, June 1, 1949

FEDERAL REGISTER

I. Amend paragraph y to read:
.z Fluid cream products means products containing less than 60 percent y Deduct the remaining butterfat in butter fat which meet the definition of the opening inventories or received in cream as set forth in paragraph j of the form of frozen cream pro rata from this section, but to which are added in classes ofbutterfat leaving the plant or gredients other than those derived from in closing inventories at the plant in milk, such ingredients not to exceed 4 cream, except Class II and in Class III
percent, which products are not subse cultured or flavored milk drinks.
quently utilized in frozen desserts. This J. In paragraph cc add the words definition shalljnot be deemed to include products that are included in other defi fluid cream products after the words frozen cream, change the term Class nitions in this section.
II-A to Class II, and change the term 2. Amend 927.102 as follows:
Class III cheese to other cheese, ex A. In paragraph c 3 change the cept those to which the butter-cheese words lowest class price to lowest net adjustment is applicable.
return.
K. In paragraph ee, ff, kk and B. In paragraph d add the follow 11 add the words but not more than 5
ing: If such butterfat is pooled butterpercent butterfat afterthe words 3
fat and is received in the form of fluid percent butterfat or more wherever they milk products or fluid cream products, it appear.
should be deducted, as far as possible, L. In paragraph ff add the following from Class I-A, or Class II, as the case sentence: Deduct remaining butterfat may be. If such butterfat is nonpooled in the opening inventories or received in butterfat and is received in the form of the form of cultured or flavored milk fluid milk products or fluid cream prod drinks containing 3 percent butterfat or ucts, it should be deducted pro rata, as more but not more than 5 percent butter far as possible, from Class I-B, Class I-C, fat from products in which the handler or from Class III.
claims to have used such butterfat.
C. In paragraph d delete the words tylIn paragraph jj add the followfrozen desserts and homogenized mix ingV
tures, and delete paragraphs f 15 Fluid cream products, 2.5 percent.
and g.
"
D. In paragraphs k 2, s, u, N. In paragraph 11 insert the follow w, x, z, and dd change the words ing sentence just prior to the last sen Class II-A to Class II wherever they tence: Deduct remaining butterfat in appear.
the opening inventories or received in the E. In paragraph 1 add the words or form of cultured or flavored milk drinks more than 5 percent after the words containing 3 percent butterfat or more less than 3 percent wherever they but not more than 5 percent butterfat appear.
from products in which the handler F. Amend paragraph m to read as claims to have used such butterfat.
follows:
O. In paragraph pp delete the fol m Deduct butterfat received in the lowing: Classification of butterfat de form of cultured or flavored milk drinks ducted pursuant to q may be inter of less than 3 percent or more than 5 changed with the butterfat deducted percent butterfat from butterfat in cul pursuant to nn from the same prod tured or flavored milk drinks of less than ucts covered by q or with the classifica 3 percent or more than 5 percent but tion of butterfat in receipts from dairy terfat leaving the plant or in closing infarmers classified on the basis of prod ventories at the plant. If such butter ucts covered by q.
3. Amend 927.103 as follows:
fat is pooled butterfat it should be A. In the section heading change the deducted, as far as possible, from but terfat in cultured, or flavored milk drinks words butterfat and skim milk classes of less than 3 percent or more than 5 to butterfat classes and skim milk uses.
B. Delete the sentence just prior to percent butterfat classified as Class II. paragraph a.
If such butterfat is nonpooled butterfat, C. Delete paragraphs a and b.
it should be deducted, as far as possible, D. Amend paragraph c 1 by from butterfat in cultured or flavored the period to a comma and milk drinks of less than 3 percent or changing more than 5 percent butterfat classified adding the following: separately tabu as Class III. Deduct remaining butter lating that part Of Class III subject to butter-cheese adjustment and that fat in the opening inventories or re the of Class III not subject to the butterceived in the form of cultured or flavored part adjusment.
milk drinks of less than 3 percent or more cheese Amend paragraph c 2 to read than 5 percent from butterfat in prod as E.follows:
ucts in which the handler claims to have used such butterfat. Deduct any re 2 Butterfat received in the form of maining butterfat in opening inventories non pooled cream shall be assigned pro or received in the form of cultured or rata as far as possible to Class I-B, Class flavored milk drinks of less than 3 per I-C, Class m not subject to the buttercent or more than 5 percent butterfat cheese adjustment and Class HI subject from plant loss and classify it as Class to the butter-cheese adjustment which n.
have been tabulated pursuant to 1 of G. In paragraph q delete the words this paragraph. Any remaining non pooled butterfat shall be assigned to and classified as II-B.
II as far as possible and then to H. In paragraph x change the Class Class I-A.
words Class in cheese to other cheese, F. A m e n d paragraph

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adding the following: separately tabu lating that part of Class IH subject to the butter-cheese adjustment and that part of Class III not subject to the but ter-cheese adjustment.
G. Amend paragraph d 2 to read as follows:
2 Butterfat received in the form of nonpooled milk, including nonpooled milk from dairy farmers, shall be as signed pro rata as far as possible to Class I-B, Class I-C, Class III not subject to the butter-cheese adjustment and Class HI subject to the butter-cheese adjust ment which have been tabulated pur suant to 1 of this paragraph. Any re maining nonpooled butterfat shall be as signed to Class II as far as possible and then to Class I-A.
H. Amend paragraph e to read as follows:
e Skim milk. 1 Pooled skim milk including exempt skim milk shall be assigned as far as possible to skim milk subject to the fluid skim differential.
2 Exempt skim milk shall be as signed pro rata to skim milk subject to the fluid skim differential and skim milk not subject to the fluid skim differential.
M3 Pooled skim milk from separate sources may be assigned at the option of the handler or handlers involved to either the skim milk subject to the fluid skim differential or the skim milk not subject to the fluid skim differential after the assignment pursuant to subparagraph 2 of this paragraph.
4. Amend 927.104 as follows:
A. Change the term Class II-A to Class II wherever it appears.
B. Change the first sentence to read as follows: Butterfat or skim milk in clos ing inventories of milk, fluid milk prod ucts, fluid skim milk, cultured or flavored milk drinks, cream, sour cream and fluid cream products may be accounted for and classified by the handler at the time of filing reports in accordance with 927.6 a of the orders in any of the products and classes in which it is in tended that butterfat or skim milk in like products be assigned during the next month.
C. Delete the sentence which reads:
Butterfat in opening inventories of plain condensed milk that is allocated to butterfat in closing inventories of plain condensed milk shall be classified as Class n - B .
5. Amend 927.105 as follows:
A. In the table set forth in paragraph a delete the word salt after the first word Butter, delete the words Butter unsalted___ 82, and the words Vic tory-mix ___ 11.
B. In paragraph c 3 add the words "or more than 5 percent after the words less than 3 percent.
C. In paragraph c 5 change the term Class IV-B cheeses to cheeses subject to the butter-cheese adjustment wherever such term appears.
D. In paragraph c 6 change the term Class III cheeses to cheeses other than cream cheese and cheeses subject to the butter-cheese adjustment wher ever the term appears.
E. In paragraph c 8 change the words the sources of such butterfat as a