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Regulation 9(3)(b), and (5), 13(1)(b)(vi) and 19(c)
1. Subject to paragraph 2 below, the occupier of the processing establishment shall take all necessary steps to ensure that the raw milk is treated, or that the production of milk-based products shall commence—
(a)as soon as possible after acceptance of the raw milk at the processing establishment, if the raw milk has not been refrigerated; or
(b)within 36 hours of such acceptance, if the raw milk is kept at a temperature not exceeding 6°C; or
(c)within 48 hours of such acceptance, if the raw milk is kept at a temperature of 4°C or lower; or
(d)within 72 hours, in the case of buffaloes', ewes' or goats' milk.
2. For technological reasons relating to the manufacture of certain milk-based products, the times and temperatures referred to in paragraph 1 above may be exceeded with the authorisation of the food authority.
1. Thermised milk shall—
(a)be obtained from raw milk and where thermisation of such raw milk has not commenced within 36 hours of its acceptance at the processing establishment, it shall have a plate count at 30°C prior to thermisation which does not exceed 300,000 per ml in the case of cows' milk;
(b)be obtained by the heating of raw milk for at least 15 seconds at a temperature between 57°C and 68°C such that after completion of the heating process the milk shows a positive reaction to the phosphatase test using the method of analysis specified in paragraph 2 of Schedule 11; and
(c)have a plate count at 30°C equal to or less than 100,000 per ml before heat-treatment if it is used to produce pasteurised, UHT or sterilised milk.
1. Pasteurised milk shall—
(a)be 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; and
(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 those tests.
1. UHT milk shall be obtained by applying heat to a continuous flow of milk entailing the application of a high temperature for a short time (not less than + 135°C for not less than a second) so that all residual spoilage micro-organisms and their spores are destroyed but the chemical, physical and organoleptic changes to the milk are minimal.
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