The Foot-and-Mouth Disease Regulations (Northern Ireland) 2006

Milk and milk products for human consumption

3.—(1) Milk and milk products for human consumption that have been subjected to one of the following treatments—

(a) sterilisation at a level of at least F_O3;

(b) Ultra-High Temperature treatment at 132°C for at least one second;

(c) High Temperature Short Time pasteurisation at 72°C for at least 15 seconds or any other pasteurisation treatment which achieves a negative reaction to a phosphatase test (with any pasteurisation under this paragraph applied twice to milk with a pH of 7.0 or above);

(d) High Temperature Short Time pasteurisation at 72°C for at least 15 seconds or any other pasteurisation treatment which achieves a negative reaction to a phosphatase test and either—

(i) lowering the pH below 6.0 for at least one hour, or

(ii) heating to 72°C or more combined with desiccation

(2) Milk products for human consumption produced from milk which has been subjected to one of the treatments in sub-paragraph (1).