Pasteurized
Pasteurized when used to describe a dairy product means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table of this paragraph and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction):
Temperature Time1 If the dairy ingredient has a fat content of 10 percent or more, or if it contains added sweeteners, the specified temperature shall be increased by 5 °F.145 °F 1 30 minutes 161 °F 1 15 seconds 191 °F 1 second 204 °F 0.05 second 212 °F 0.01 second