# The Dairy Products (Hygiene) Regulations 1995, Paragraph 1


UHT milk shall be obtained by applying heat to a continuous flow of milk entailing the application of a high temperature for a short time (not less than +135°C for not less than a second) so that all residual spoilage micro-organisms and their spores are destroyed but the chemical, physical and organoleptic changes to the milk are minimal.

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Source: https://www.legislation.gov.uk/uksi/1995/1086/schedule/5/part/IV/paragraph/1 (the official version)
Page: https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-5/part-IV/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.