2. In addition to complying with paragraph 1 above, pasteurised milk shall—
(a)have been obtained by means of a heat-treatment involving a high temperature for a short time (at least 71.7°C for 15 seconds or any equivalent combination) or a pasteurisation process using different time and temperature combinations to obtain an equivalent effect;
(b)show a negative reaction to the phosphatase test and a positive reaction to the peroxidase test using the methods of analysis specified in paragraph 2 of Schedule 11 and in the case of high temperature pasteurised milk, show a negative reaction to both tests and be labelled as “high-temperature pasteurised”; and
(c)meet the following microbiological standards in any random sampling checks carried out in the treatment establishment:—
| Pathogenic micro-organisms | Absence in 25g n = 5, c = 0 |
| Coliforms (per ml) | n = 5, c = 1, m = 0, M = 5 |
| Plate count at 21°C (per ml) after incubation at 6°C for five days | n = 5, c = 1, m = 5 × 104, M = 5 × 105 |