# The Dairy Products (Hygiene) Regulations 1995, Paragraph 2


In addition to complying with paragraph 1 above, pasteurised milk shall—
(a) have been obtained by means of a heat-treatment involving a high temperature for a short time (at least 71.7°C for 15 seconds or any equivalent combination) or a pasteurisation process using different time and temperature combinations to obtain an equivalent effect;
(b) show a negative reaction to the phosphatase test and a positive reaction to the peroxidase test using the methods of analysis specified in paragraph 2 of Schedule 11 and in the case of high temperature pasteurised milk, show a negative reaction to both tests and be labelled as “high-temperature pasteurised”; and
(c) meet the following microbiological standards in any random sampling checks carried out in the treatment establishment:
Pathogenic micro-organisms
Absence in 25g, n = 5, c = 0
Coliforms (per ml)
n = 5, c = 1, m = 0 M = 5
Plate count at 21° (per ml) after incubation at 6° for five days.
n = 5, c = 1, m = 5 × 104, M = 5 × 105

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Source: https://www.legislation.gov.uk/uksi/1995/1086/schedule/4/part/III/paragraph/2 (the official version)
Page: https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-4/part-III/paragraph-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.