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The Dairy Products (Hygiene) Regulations 1995
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PART IIISTERILISED CREAM
1. Sterilised cream shall be heated—
(a)to a temperature not less than 108°C and retained at that temperature for not less than 45 minutes; or
(b)to such other temperature for such other period of time as has equivalent effect to sub-paragraph (a) above necessary for the elimination of vegetative pathogenic organisms.
2. The cream shall be cooled as soon as practicable after sterilisation.
3. Sterilised cream shall meet the standard referred to in paragraph 2(a) of Part I of this Schedule.
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