The Ordinance contains at the outset a definition clause relating to various terms therein employed such as, "cheese", "dairy products", etc. Then it sets out hygienic requirements for the production of cheese and other dairy products. Article 6 contains the fat levels. Part 2 deals with cheese in particular, its quality, cheese for export, imported cheese, cheese for cooking. General regulations for marking, packing and labelling are contained in Part 4. Then the Ordinance deals with cheese add