1989 Ed.]
Milk (Urban Council) Bylaws
[CAP. 132
AS 19
[Subsidiary]
(b) by the "High Temperature Short Time Method", namely, by retaining milk or a milk beverage for a period of not less than 15 seconds at a temperature of not less than 72°C and then immediately cooling it to a temperature of not more than 10°C.
2. Sterilization-
(a) namely, by homogenizing the milk or the milk beverage by means of any process whereby the globules of butter fat in the milk or the milk beverage are broken up so as to remain suspended uniformly throughout the milk or the milk beverage which is then heated to and retained at a temperature of not less than 100°C for a period of not less than 25 minutes in the same containers as such milk or such milk beverage is subsequently to be disposed of for human consumption; or
(b) the "Ultra High Temperature Method", namely by heating the milk or the milk beverage to a temperature of not less than 132°C and retaining it at not less than that temperature for at least 1 second, and thereafter putting immediately into the sterilized containers in which it is to be supplied to the consumer, which shall be filled and sealed at the premises at which the treatment has been carried out with such aseptic precautions as will ensure the protection of the milk or the milk beverage from risk of contamination.
(L.N. 133 of 1970; L.N. 101 of 1971; L.N. 259 of 1977)
SCHEDULE 2
FEES
Size of premises by reference to floor area
[bylaws 39]
Fee $
Exceeding m2 Not exceeding m2 Fee $ 100 1,325 100 150 1,660 150 200 2,320 200 250 2,980 250 300 3,640 300 350 4,310 350 400 4,970 400 450 5,630 450 500 6,300 500 600 7,300 600 700 8,600 700 800 9,940 800 900 11,260 900 1000 12,600 1000 2000 19,900 2000 3000 33,100 3000 4000 46,400 4000 5000 59,600 5000 66,300(L.N. 232 of 1987)