{
  "url": "https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-6/part-II/paragraph-1",
  "json_url": "https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-6/part-II/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/6/part/II/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "Pasteurised cream shall be heated—\n(a) to a temperature not less than 63°C and retained at that temperature for not less than 30 minutes;\n(b) to a temperature not less than 72°C and retained at that temperature for not less than 15 seconds; or\n(c) to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) or (b) above necessary for the elimination of vegetative pathogenic organisms in the cream.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [
    {
      "type": "words substituted",
      "affecting": "uksi/1996/1699",
      "affecting_title": "The Dairy Products (Hygiene) (Amendment) Regulations 1996"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/1086/schedule/6/part/II/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."
}