{
  "url": "https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-5/part-III/paragraph-1",
  "json_url": "https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-5/part-III/paragraph-1.json",
  "legislation": "uksi/1995/1086",
  "legislation_title": "The Dairy Products (Hygiene) Regulations 1995",
  "legislation_url": "https://openlegislation.uk/dairy-products-hygiene-regulations-1995",
  "path": "schedule/5/part/III/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "Pasteurised milk shall:\n(a) be obtained by means of a heat-treatment involving a high temperture 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; and\n(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 those tests.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/1086/schedule/5/part/III/paragraph/1",
    "retrieved_at": "2026-10-29T13:10:45.908974+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}