1. Ultra heat-treated cream shall be heated—
(a)to a temperature not less than 140°C and retained at that temperature for at least 2 seconds; or
(b)to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) above necessary for the elimination of vegetative pathogenic organisms.
2. The cream shall be cooled as soon as practicable after being ultra heat-treated.
3. Ultra heat-treated cream shall meet the standard referred to in paragraph 2(a) of Part I of this Schedule.