{
  "url": "https://openlegislation.uk/eu-decision-1992-608/annex-2/division-I/division-5",
  "json_url": "https://openlegislation.uk/eu-decision-1992-608/annex-2/division-I/division-5.json",
  "legislation": "eudn/1992/608",
  "legislation_title": "Council Decision of 14 November 1992 laying down methods for the analysis and testing of heat-treated milk for direct human consumption (92/608/EEC)",
  "legislation_url": "https://openlegislation.uk/eu-decision-1992-608",
  "path": "annex/2/division/I/division/5",
  "kind": "division",
  "number": "5",
  "heading": "PREPARATION OF THE TEST SAMPLE",
  "text": "Bring the sample of milk to a temperature of 20 to 25 oC. Thoroughly mix to ensure a homogeneous distribution of the fat throughout the sample. Avoid agitating so vigorously as to cause frothing of the milk or churning of the fat. If it is found difficult to disperse the cream layer, warm slowly to between 25 and 40 oC and with careful mixing, incorporate any cream adhering to the container. Cool the sample quickly to 20—25 oC.\nIf desired, a homogenizer may be used to assist the dispersion of the fat.\nCorrect results cannot be expected if the sample contains separated liquid fat or visible separate irregularly shaped white particles adhering to the walls of the container.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudn/1992/608/annex/2/division/I/division/5",
    "retrieved_at": "2026-11-01T15:19:46.618708+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."
}