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The Milk and Dairies (Semi-skimmed and Skimmed Milk) (Heat Treatment and Labelling) Regulations 1988
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A. Conditions applicable when pasteurised milk is produced from raw milk or from milk heat treated for transportation
1. The milk shall be pasteurised, that is to say—
(a)retained at a temperature of not less than 62.8°C. and not more than 65.6°C. for at least thirty minutes and be immediately cooled to a temperature of not more than 10°C.; or
(b)retained at a temperature of not less than 71.7°C. for at least fifteen seconds and be immediately cooled to a temperature of not more than 10°C.; or
(c)retained at such temperature for such period as may be specified by the licensing authority with the approval of the Minister.
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