1964_MILK_(REGIONAL_COUNCIL)_BYLAWS — Page 19

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1989 Ed.]

Milk (Regional Council) Bylaws

[CAP. 132

AR 19

[Subsidiary]

under any of the provisions of these bylaws may be brought in the name of the Council.

Pasteurization-

SCHEDULE 1

METHODS OF HEAT-TREATMENT

(10 of 1986 s. 32(2))

[bylaw 3]

2.

(a) by the "Holder Method", namely by retaining milk or a milk beverage for not less than 30 minutes at temperature of not less than 63 nor more than 66°C and then immediately cooling it to a temperature of not more than 10°C; or

(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.

Sterilization--

(a) 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 those in which the milk or the milk beverage is to be disposed of for human consumption; or

(b) by 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 it 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. 127 of 1970; L.N. 131 of 1971; L.N. 218 of 1977)

SCHEDULE 2

FEE

Size of premises by reference to floor area Fee Exceeding m2 Not exceeding m2 100 69 100 150 1,765 150 200 2,200 200 250 3,090 250 300 3,975 300 350 4,865 350 400 5,740 400 450 6,625 450 500 7,510 500 600 8,400 600 700 9,720 11,495

[bylaw 38(2)]

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1989 Ed.] Milk (Regional Council) Bylaws [CAP. 132 AR 19 [Subsidiary] under any of the provisions of these bylaws may be brought in the name of the Council. Pasteurization- SCHEDULE 1 METHODS OF HEAT-TREATMENT (10 of 1986 s. 32(2)) [bylaw 3] 2. (a) by the "Holder Method", namely by retaining milk or a milk beverage for not less than 30 minutes at temperature of not less than 63 nor more than 66°C and then immediately cooling it to a temperature of not more than 10°C; or (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. Sterilization-- (a) 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 those in which the milk or the milk beverage is to be disposed of for human consumption; or (b) by 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 it 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. 127 of 1970; L.N. 131 of 1971; L.N. 218 of 1977) SCHEDULE 2 FEE Size of premises by reference to floor area Fee Exceeding m2 Not exceeding m2 100 69 100 150 1,765 150 200 2,200 200 250 3,090 250 300 3,975 300 350 4,865 350 400 5,740 400 450 6,625 450 500 7,510 500 600 8,400 600 700 9,720 11,495 [bylaw 38(2)]
Baseline (Original)
1. 1989 Ed.] Milk (Regional Council) Bylaws [CAP. 132 AR 19 [Subsidiary] under any of the provisions of these bylaws may be brought in the name of the Council. Pasteurization- SCHEDULE 1 METHODS OF HEAT-TREATMENT (10 of 1986 s. 32(2) ) [bylaw 3] 2. (a) by the "Holder Method", namely by retaining milk or a milk beverage for not less than 30 minutes at temperature of not less than 63 nor more than 66°C and then immediately cooling it to a temperature of not more than 10°C; or (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 10oC. Sterilization-- (a) 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 those in which the milk or the milk beverage is to be disposed of for human consumption; or (b) by 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 it 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. 127 of 1970; L.N. 131 of 1971; L.N. 218 of 1977) SCHEDULE 2 FRES Size of premises by reference to floor area Exceeding m2 Not exceeding m2 100 100 150 150 200 200 250 250 300 300 350 350 400 400 450 450 500 500 600 600 700 [bylaw 38(2)] Fee 69 1,765 2,200 3.090 3.975 4,865 5,740 6,625 7,510 8,400 9,720 11,495
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1.

1989 Ed.]

Milk (Regional Council) Bylaws

[CAP. 132

AR 19

[Subsidiary]

under any of the provisions of these bylaws may be brought in the name of the Council.

Pasteurization-

SCHEDULE 1

METHODS OF HEAT-TREATMENT

(10 of 1986 s. 32(2) )

[bylaw 3]

2.

(a) by the "Holder Method", namely by retaining milk or a milk beverage for not less than 30 minutes at temperature of not less than 63 nor more than 66°C and then immediately cooling it to a temperature of not more than 10°C; or

(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 10oC.

Sterilization--

(a) 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 those in which the milk or the milk beverage is to be disposed of for human consumption; or

(b) by 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 it 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. 127 of 1970; L.N. 131 of 1971; L.N. 218 of 1977)

SCHEDULE 2

FRES

Size of premises by reference to floor area

Exceeding m2

Not exceeding

m2

100

100

150

150

200

200

250

250

300

300

350

350

400

400

450

450

500

500

600

600

700

[bylaw 38(2)]

Fee

69

1,765

2,200

3.090

3.975

4,865

5,740

6,625

7,510

8,400

9,720

11,495

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