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1. Pasteurised ice-cream shall be obtained by the mixture being heated—
(a)to a temperature of not less than 65.6°C and retained at that temperature for not less than 30 minutes;
(b)to a temperature of not less than 71.1°C and retained at that temperature for not less than 10 minutes; or
(c)to a temperature of not less than 79.4°C and retained at that temperature for not less than 15 seconds;
and then reduced to a temperature of not more than 7.2°C within 1½ hours and kept at such temperature until the freezing process begins.
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