Paragraph 1

Specified drinking milk or bulk milk is pasteurised by being heated to a temperature of not less than 71.7C 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 6C 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 72C and retained at that temperature for not less than 15 seconds, or to such other temperature for such other period as has equivalent effect.