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P-29, r. 1 - Regulation respecting food

Section 11.7.7
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11.7.7. During all stages of high-temperature short-time pasteurization or ultra-high temperature treatment, the pressure of the dairy product must be maintained at 14 kPa greater than the pressure of the steam and cooling or heating liquids. The pressure of a dairy product that has been subjected to the process must be maintained at 14 kPa greater than the pressure of a dairy product that has not.
O.C. 741-2008, s. 15.
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