Translations:Adventist Youth Honors Answer Book/Outdoor Industries/Dairying/52/en

Pasteurization methods are usually standardized and controlled by national food safety agencies (such as the USDA in the United States and the Food Standards Agency in the United Kingdom). These agencies require that milk be HTST pasteurized to qualify for the pasteurized label. Dairy product standards differ, depending on fat content and intended usage. For example, pasteurization standards for cream differ from standards for fluid milk, and standards for pasteurizing cheese are designed to preserve the enzyme phosphatase, which aids cutting. In Canada, all milk produced at a processor and intended for consumption must be pasteurized, which legally requires that it be heated to at least 72°C for at least 16 seconds, then cooling it to 4°C to ensure any harmful bacteria are destroyed. The UK Dairy Products Hygiene Regulations 1995 requires that milk be heat treated for 15 seconds at 71.7 °C or other effective time/temperature combination.