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


Pasteurised cream shall be heated—
(a) to a temperature not less than 63°C and retained at that temperature for not less than 30 minutes;
(b) to a temperature not less than 72°C and retained at that temperature for not less than 15 seconds; or
(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.

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Source: https://www.legislation.gov.uk/uksi/1995/1086/schedule/6/part/II/paragraph/1 (the official version)
Page: https://openlegislation.uk/dairy-products-hygiene-regulations-1995/schedule-6/part-II/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.