2.—(1) Where raw milk is—
(a)collected daily from a production holding it shall, if not collected within two hours of milking, be cooled as soon as practicable after milking to a temperature of 8°C or lower and be maintained at that temperature until collected; or
(b)not collected daily from a production holding it shall be cooled as soon as practicable after milking to a temperature of 6°C or lower and be maintained at that temperature until collected.
(2) For technological reasons relating to the manufacture of certain milk-based products and provided the end products meet the microbiological criteria specified in Part I of Schedule 6, the temperatures referred to in sub-paragraph (1) above may be exceeded with the authorisation of the food authority.