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Paragraph 1

Original text. Later amendments are not shown.

Pasteurised ice-cream shall be obtained by the mixture being heated—

(a)

to a temperature of not less than 65.6°C and retained at that temperature for not less than 30 minutes;

(b)

to a temperature of not less than 71.1°C and retained at that temperature for not less than 10 minutes; or

(c)

to a temperature of not less than 79.4°C and retained at that temperature for not less than 15 seconds,

and then reduced to a temperature of not more than 7.2°C within 1½ hours and kept at such temperature until the freezing process is begun.