Paragraph 1

Specified drinking milk or bulk milk is pasteurised by being heated to a temperature of not less than 71·7°C and retained at that temperature for not less than 15 seconds, or to such other temperature for such other period as has equivalent effect, cooled immediately thereafter to a temperature of not more than 6°C and retained at that temperature until the milk leaves the heat treatment establishment.

Cream or milk-based drink is pasteurised by being heated to a temperature of not less than 72°C and retained at that temperature for not less than 15 seconds, or to such other temperature for such other period as has equivalent effect.