94. Pasteurised milk
Feedback & supportPasteurised milk shall be milk which has been effectively heat-treated once only by heating the milk to a temperature of not less than —
62.8°C and not more than 65.6°C and holding it at such temperature for not less than 30 minutes, and then immediately and rapidly reducing the temperature to 4.4°C or below; or
72°C and not more than 73.5°C and holding it at such temperature for at least 15 seconds, and then immediately and rapidly reducing the temperature to 4.4°C or below.
Pasteurised milk after having been subjected to processing by heat as described in paragraph (1) shall immediately be packed aseptically.
Every package of pasteurised milk shall be date-marked in accordance with regulation 10.
Subregulation 1
Pasteurised milk shall be milk which has been effectively heat-treated once only by heating the milk to a temperature of not less than —
62.8°C and not more than 65.6°C and holding it at such temperature for not less than 30 minutes, and then immediately and rapidly reducing the temperature to 4.4°C or below; or
72°C and not more than 73.5°C and holding it at such temperature for at least 15 seconds, and then immediately and rapidly reducing the temperature to 4.4°C or below.
Subregulation 2
Pasteurised milk after having been subjected to processing by heat as described in paragraph (1) shall immediately be packed aseptically.
Subregulation 3
Every package of pasteurised milk shall be date-marked in accordance with regulation 10.