be obtained by applying heat to a continuous flow of raw milk entailing the application of a high temperature for a short time (not less that 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;

be placed immediately after completion of the heat-treatment process in aseptic opaque containers, or containers made opaque by the packaging; and

in cases where it is obtained from a heat-treatment process which employs the direct contact of milk and steam, the steam shall be obtained from potable water. Such steam shall not leave deposits of foreign matter in the milk or affect it adversely. The use of this process shall be so as not to cause any change in the water content of the treated milk.