Low pasteurisation (thermisation) A07HT Core term * Facets **

Pasteurising at a temperature-time combination less effective than the standard pasteurisation. The process is normally used for cheese production and the combination is 63-65 C for 15 seconds or equivalent.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

Facets (Type of Term)

Not a food, but a category of characteristics you can add to a food term — for example how it was processed, how it was packaged, or what it was made from. ↩

Implicit facet descriptors *

No implicit facet descriptors.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Low pasteurisation (thermisation)".

Low pasteurisation (thermisation) has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Thermal treatment (heating for preservation)" parent term.

Record metadata

Status
APPROVED
Version
3.0
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
16 Mar 2015, 23:19