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Outline
Indent Level
Color Curly Brackets (indicating CPC extensions to IPC) References Date Revised

CPC
COOPERATIVE PATENT CLASSIFICATION
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DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; MILK OR CHEESE SUBSTITUTES ; MAKING THEREOF ( obtaining protein compositions for foodstuffs,
{
e.g. from milk
}
, A23J 1/00 ; preparation of peptides, e.g. of proteins, in general C07K 1/00 )
NOTE
-
This subclass covers:

- the chemical aspects of making dairy products
- the apparatus used for performing techniques provided for
therein, e.g. for concentration, evaporation, drying,
preservation, or sterilisation, unless such apparatus is
specifically provided for in another subclass, e.g. A01J
for treatment of milk or cream for manufacture of butter
or cheese.

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Guide Heading:
General dairy technology
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Concentration, evaporation or drying ( products obtained thereby A23C 9/00 ; making butter powder A23C 15/14 , cheese powder A23C 19/086 ; evaporating in general B01D 1/00 )
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.
Drying in thin layers
. .
on drums or rollers
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.
by spraying into a gas stream
. .
{
by simultaneously or separately spraying of two different liquid products other than water or steam; by separate addition of additives other than milk products or lactose in the spray-dryer
}
. .
combined with agglomeration
{
granulation or coating
}
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.
Concentration by freezing out the water
. .
Freeze-drying
.
Foam drying ( A23C 1/04 , A23C 1/08 take precedence )
.
Concentration by evaporation
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.
combined with other treatment ( A23C 3/00 , A23C 9/00 take precedence )
. .
using additives
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Preservation of milk or milk preparations ( of cream A23C 13/08 ; of butter A23C 15/18 ; of cheese A23C 19/097 )
.
{
Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere ( impregnation with inert gases A23C 9/1524 )
}
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.
by heating ( A23C 3/07 takes precedence )
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. .
in packages
. . .
progressively transported through the apparatus
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. .
the materials being loose unpacked
. . .
{
Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge
}
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. . .
and progressively transported through the apparatus
. . . .
{
in contact with multiple heating plates
}
. . . .
{
the milk being heated by electrical or mechanical means, e.g. by friction
}
. . . .
{
the milk flowing through with indirect heat exchange, containing rotating elements, e.g. for improving the heat exchange
}
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. . . .
in direct contact with the heating medium, e.g. steam
. . . . .
{
by pulverisation of the milk, including free falling film
}
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.
by freezing or cooling
. .
{
Freezing in loose unpacked form
}
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. .
in packages
. . .
{
Freezing in packages
}
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.
by irradiation, e.g. by microwaves;
{
by sonic or ultrasonic waves
}
. .
{
by sonic or ultrasonic waves
}
. .
{
by ultraviolet or infrared radiation
}
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.
by addition of preservatives ( addition of micro-organisms or enzymes A23C 9/12 , of other substances A23C 9/152 )
. .
{
Inorganic compounds, e.g. lactoperoxidase - H2O2 systems
}
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Other dairy technology
.
Chemical cleaning of dairy apparatus ( cleaning in general B08B , e.g. B08B 3/08 ) ; Use of sterilisation methods therefor ( sterilisation methods per se A61L )
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.
Removing unwanted substances
{
other than lactose or milk proteins
}
from milk ( by filtering A01J 9/02 , A01J 11/06 )
. .
{
using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents ( A23C 9/146 and A23C 9/148 take precedence )
}
. .
{
by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
}
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Guide Heading:
Dairy products ; Processes specially adapted therefor
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Milk preparations ; Milk powder or milk powder preparations ( A23C 21/06 takes precedence; preservation A23C 3/00 ; chocolate milk A23G 1/00 ; ice-cream, mixtures for preparation of ice-cream A23G 9/00 ; puddings, dry powder puddings A23L 1/187 )
.
{
Condensed milk; Sugared condensed milk ( A23C 1/06 and A23C 1/12 take precedence )
}
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.
Fermented milk preparations ; Treatment using micro-organisms or enzymes ( whey preparations A23C 21/00 )
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. .
{
Addition of, or treatment with, enzymes or micro-organisms other than lactobacteriaceae
}
. . .
{
Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
}
. . .
{
Proteolytic or milk coagulating enzymes, e.g. trypsine
}
. . .
{
Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
}
. . .
{
Other enzymes
}
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. .
{
Apparatus for preparing or treating fermented milk products
}
. . .
{
for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt
}
. . .
{
for making set yoghurt in containers without stirring, agitation or transport of the yoghurt or the containers during incubation, heating or cooling; Domestic yoghurt apparatus without agitating means
}
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. .
using only micro-organisms of the genus lactobacteriaceae ; Yoghurt ( A23C 9/13 takes precedence )
. . .
{
in powdered, granulated or dried solid form
}
. . .
{
characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
}
. . .
{
using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general ( A23C 9/1234 and A23C 17/02 take precedence )
}
. . .
{
using specific L. bulgaricus or S. thermophilus micro-organisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
}
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. .
using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes e.g. kefir, koumiss ( A23C 9/13 takes precedence )
. . .
{
using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
}
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. .
using additives
. . .
{
Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
}
. . .
{
Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
}
. . .
{
Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
}
. . .
Fruit or vegetables
. . .
Thickening substances
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.
in which the chemical composition of the milk is modified by non-chemical treatment
NOTE
-
When classifying in this group, classification is also made in group B01D 15/08 insofar as subject matter of general interest relating to chromatography is concerned]

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. .
by dialysis, reverse osmosis or ultrafiltration ( A23C 9/144 takes precedence )
. . .
{
by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
}
. . .
{
by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
}
. . .
{
by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
}
. .
by electrical means, e.g. electrodialysis
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. .
by ion-exchange
. . .
{
Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution
}
. .
by molecular sieve or gel filtration
{
or chromatographic treatment ( A23C 9/1465 takes precedence )
}
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.
Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins ( containing thickening substances A23C 9/154 ; mixtures of whey, with milk products or milk components A23C 21/06 )
. .
{
Spreads, semi-solid products
}
. .
{
Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk
}
. .
{
containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
}
. .
{
Enrichment or recombination of milk ( excepted whey ) with milk fat, cream of butter without using isolated or concentrated milk proteins
}
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.
containing additives ( fermented milk preparations containing additives A23C 9/13 )
. .
{
Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
}
. .
{
Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
}
. .
{
Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
}
. .
{
Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
}
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. .
containing thickening substances, eggs or cereal preparations ; Milk gels
. . .
{
Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices ( fermentation A23C 9/12 )
}
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. . .
{
Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
}
. . . .
{
in powdered, granulated or dried solid form
}
. . .
{
Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam
}
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. .
Flavoured milk preparations;
{
Addition of fruits, vegetables, sugars, sugar alcohols, sweeteners
}
( A23C 9/154 takes precedence )
. . .
{
Acidified milk products, e.g. milk flavoured with fruit juices ( A23C 9/1542 takes precedence; fermentation A23C 9/12 )
}
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. .
containing vitamins or antibiotics
. . .
{
Antibiotics; Bacteriocins; Fungicides from micro-organisms
}
.
Agglomerating or granulating milk powder ; Making instant milk powder ; Products obtained thereby ( A23C 1/05 , A23C 9/18 take precedence )
.
Milk in dried and compressed or semi-solid form
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.
Dietetic milk products not covered by groups A23C 9/12 to A23C 9/18
. .
{
containing bifidus-active substances, e.g. lactulose; containing oligosaccharides
}
. .
{
Colostrum; Human milk
}
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Milk substitutes, e.g. coffee whitener compositions ( cheese substitutes A23C 20/00 ; butter substitutes A23D ; cream substitutes A23L 1/19 )
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.
containing at least one non-milk component as source of fats or proteins ( A23C 19/055 , A23C 21/04 take precedence )
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. .
containing non-milk fats but no non-milk proteins ( A23C 11/08 , A23C 11/10 take precedence )
. . .
{
obtained by mixing the non-fat components in powdered form with the fats or by dry mixing of the components
}
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. .
containing non-milk proteins ( A23C 11/08 , A23C 11/10 take precedence )
. . .
{
Microbial proteins, inactivated yeast or animal proteins
}
. .
containing caseinates but no other milk proteins nor milk fats
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. .
containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
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. . .
{
containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
}
. . . .
{
Addition of, or treatment with, micro-organisms ( A23C 20/025 and A23L 1/2118 take precedence )
}
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Cream ; Cream preparations ; Making thereof ( coffee whitener compositions A23C 11/00 ; cream substitutes A23L 1/19 )
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.
Preservation
. .
{
Freezing; Subsequent melting
}
. .
by addition of preservatives ( A23C 13/14 , A23C 13/16 take precedence )
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.
Cream preparations ( ice-cream A23G 9/00 )
. .
{
in powdered, granulated or solid form
}
. .
containing milk products or
{
non-fat
}
milk components
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. .
containing, or treated with, micro-organisms, enzymes, or antibiotics ; Sour cream
. . .
{
Making sour cream by chemical or physical means only
}
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Butter ; Butter preparations ; Making thereof ( butter substitutes A23D )
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.
Making thereof
. .
from butter oil or anhydrous butter
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. .
Treating cream
{
or milk
}
prior to phase inversion
. . .
{
Addition of a treatment with micro-organisms or enzymes; Addition of cultured milk products
}
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.
Butter preparations
. .
{
Addition of micro-organisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
}
. .
{
Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids
}
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. .
Butter powder ; Butter oil, i.e. melted butter, e.g. ghee;
{
Anhydrous butter
}
. . .
{
Removal of steroids, e.g. cholesterol or free acids; Fractionation of anhydrous milkfat by extraction with solvents other than solvent crystallisation or with supercritical gases or by distillation
}
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. .
Butter having reduced fat content
. . .
{
prepared by addition of microorganisms; Cultured spreads
}
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.
Preservation
. .
by addition of preservatives
{
or antioxidants
}
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Buttermilk ; Buttermilk preparations ( A23C 9/14 takes precedence; preservation A23C 3/00 )
.
containing, or treated with, micro-organisms or enzymes
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Cheese ; Cheese preparations ; Making thereof ( cheese substitutes A23C 20/00 ; casein A23J 1/20 )
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.
Making cheese curd
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. .
using continuous procedure
. . .
{
with immobilized enzymes or micro-organisms
}
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. .
without substantial whey separation from coagulated milk
. . .
{
by dialysis or ultrafiltration
}
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. .
characterised by the use of specific micro-organisms, or enzymes of microbial origin
. . .
{
Propionic acid bacteria
}
. . .
{
using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general ( using moulds A23C 19/0682 )
}
. . .
{
using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
}
. . .
{
Rennet produced by fermentation e.g. microbial rennet; Rennet produced by genetic engineering
}
. . .
{
Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
}
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. .
characterised by the use of specific enzymes of vegetable or animal origin ( A23C 19/032 takes precedence )
. . .
{
Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain
}
. . .
{
Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
}
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. .
Coagulation of milk without rennet or rennet substitutes
{
followed by whey separation
}
. . .
{
Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
}
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. .
Treating milk before coagulation ; Separating whey from curd ( A23C 19/097,
{
A23C 19/045
}
take precedence )
. . .
{
Acidifying by combination of acid fermentation and of chemical or physical means
}
. . .
{
Acidifying only by chemical or physical means
}
. . .
{
Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
}
. . .
{
using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms
}
. .
Addition of non-milk fats or non-milk proteins,
{
polyol fatty acid polyesters or mineral oils
}
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.
Treating cheese curd after whey separation ; Products obtained thereby ( A23C 19/097 takes precedence )
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. .
{
Addition of, or treatment with, micro-organisms ( A23C 19/0682 takes precedence )
}
. . .
{
using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
}
. .
{
Addition of, or treatment with, enzymes or cell-free extracts of micro-organisms
}
. .
Salting
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. .
Particular types of cheese
. . .
{
Mould-ripened or bacterial surface ripened cheeses
}
. . .
{
Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
}
. . .
{
Cheese from whey, e.g. mysost
}
. . .
{
Hard cheese or semi-hard cheese with or without eyes ( A23C 19/072 takes precedence )
}
. . .
Cheddar type
{
or similar hard cheeses without eyes
}
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. . .
Soft unripened cheese, e.g. cottage or cream cheese
. . . .
{
Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, micro-organisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
}
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. . .
Process cheese preparations ; Making thereof, e.g. melting, emulsifying, sterilizing
. . . .
{
Surface melting
}
. . . .
Adding substances to the curd before or during melting ; Melting salts
. . . .
Treating the curd, or adding substances thereto, after melting ( adding non-milk components A23C 19/093 )
. .
Cheese powder ; Dried cheese preparations
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. .
Other cheese preparations ; Mixtures of cheese with other foodstuffs ( preservation A23C 19/097 )
. . .
{
Liquid cheese products, e.g. beverages, sauces
}
. . .
{
Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
}
. . .
{
Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflès; Expanded cheese in solid form
}
. . .
{
Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
}
. . .
{
Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
}
. . .
{
Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
}
. . .
Addition of non-milk fats or non-milk proteins,
{
polyol fatty acid polyesters or mineral oils
}
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.
Preservation
. .
{
Pasteurisation; Sterilisation; Hot packaging
}
. .
{
Freezing; Treating cheese in frozen state; Thawing of frozen cheese
}
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. .
Addition of preservatives
{
( enzymes or micro-organisms, see A23C 19/032 , A23C 19/04 , A23C 19/061 and A23C 19/063 )
}
. . .
{
Inorganic compounds; Inert or noble gases; Carbon dioxide
}
. . .
of antibiotics
{
or bacteriocins
}
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.
Treating cheese after having reached its definite form, e.g. ripening, smoking ( preservation A23C 19/097 )
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. .
Covering the cheese surface, e.g. with paraffin wax
. . .
{
with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions ( in combination with an edible coating A23C 19/16 )
}
. . .
{
with non-edible preformed foils, films or bandages
}
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Cheese substitutes ( A23C 19/055 , A23C 19/093 take precedence )
.
{
mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu
}
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.
containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
. .
{
mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu
}
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Whey ; Whey preparations ( A23C 1/00 , A23C 3/00 , A23C 9/14 take precedence )
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.
containing, or treated with, micro-organisms or enzymes
. .
{
Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase
}
. .
{
containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
}
.
containing non-milk components as source of fats or proteins
.
Mixtures of whey with milk products or milk components
.
containing other organic additives, e.g. vegetable or animal products
.
containing inorganic additives
Other dairy products

A23C 2200/00
Special features
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A23C 2210/00
Physical treatment of dairy products ( not used, see subgroups )
A23C 2210/05
.
Conventional drying followed by fluidised bed drying ; Fluidised bed drying at the bottom of a spray-drier
A23C 2210/10
.
General processes or apparatus not classified in A23C 3/0375 for direct contact of a falling film of liquid with steam
A23C 2210/15
.
High pressure treatment
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A23C 2210/20
.
Treatment using membranes, including sterile filtration ( not used, see subgroups )
A23C 2210/202
. .
Treatment of milk with a membrane before or after fermentation of the milk, e.g UF of diafiltration
A23C 2210/204
. .
Use of a membrane during fermentation of milk
A23C 2210/206
. .
Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
A23C 2210/208
. .
Removal of bacteria by membrane filtration ; Sterile filtration of milk products
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A23C 2210/25
.
Separating and blending ( not used, see subgroups )
A23C 2210/252
. .
Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions
A23C 2210/254
. .
Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk
A23C 2210/256
. .
Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation ; Bactofugation
A23C 2210/258
. .
Separation or recuperation of fats or lipids from whey or whey products
A23C 2210/30
.
Whipping, foaming, frothing or aerating dairy products
A23C 2210/40
.
Microencapsulation ; Encapsulation of particles
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A23C 2220/00
Biochemical treatment ( not used, see subgroups below )
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A23C 2220/10
.
Enzymatic treatment ( not used, see subgroups below )
A23C 2220/102
. .
Enzymatic treatment in diffusion reactors, e.g. membrane reactors, without immobilisation of the enzyme
A23C 2220/104
. .
Enzymatic treatment with immobilised enzymes
A23C 2220/106
. .
Enzymatic treatment with enzymes in microgranules or soluble matrices ; Entrapment of enzymes or making enzyme aggregates for delayed solubility ; Complexation of enzymes
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A23C 2220/20
.
Treatment with micro-organisms ( not used, see subgroups below )
A23C 2220/202
. .
Genetic engineering of microorganisms used in dairy technology
A23C 2220/204
. .
Use of bacteria which are encapsulated, entrapped or immobilised ; Fermentation with these bacteria
A23C 2220/206
. .
Slime forming bacteria ; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains
A23C 2220/208
. .
Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk ; Addition of yoghurt to cheese milk
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A23C 2230/00
Aspects relating to animal feed or genotype ( not used, see subgroups below )
A23C 2230/05
.
Milk or milk products from transgenic animals
A23C 2230/10
.
Animal milk with modified composition due to a specific feed
A23C 2230/15
.
Animal milk with modified composition due to manipulation of the animal, e.g. animal milk comprising antibodies, selection of animals having specific genotypes
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A23C 2240/00
Use or particular additives or ingredients ( not used, see subgroups below )
A23C 2240/05
.
Milk products enriched with milk fat globule membrane
A23C 2240/10
.
Dairy products containing sterols or sterol derivatives
A23C 2240/15
.
Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
A23C 2240/20
.
Inert gas treatment, using e.g. noble gases or CO2, including CO2 liberated by chemical reaction ; Carbonation of milk products
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A23C 2250/00
Particular aspects related to cheese ( not used, see subgroups below )
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A23C 2250/05
.
Emulsifying cheese ( not used, see subgroups below )
A23C 2250/052
. .
Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degres
A23C 2250/054
. .
Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
A23C 2250/10
.
Cheese characterised by a specific form
A23C 2250/15
.
Shredded non-dried cheese
A23C 2250/20
.
Compacting shredded or ground cheese other than curd or small cheese pieces without melting
A23C 2250/25
.
Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
A23C 2250/30
.
Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton
A23C 2250/35
.
Smoking of cheese or curd ; Smoked cheeses ; Smoking of milk components before conversion to cheese
A23C 2250/40
.
Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating
A23C 2250/45
.
Cheese from buttermilk
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A23C 2260/00
Particular aspects or types of dairy products ( not used, see subgroups below )
A23C 2260/05
.
Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads ; Strained yoghurt ; Removal of whey from yoghurt
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A23C 2260/10
.
Spreadable dairy products ( not used, see subgroups below )
A23C 2260/102
. .
Spreadable fermented dairy product ; Dairy spreads prepared by fermentation or containing microorganisms ; Cultured spreads ; Dairy spreads containing fermented milk products
A23C 2260/104
. .
Water-continuous butterlike spreads ; spreads from cream prepared without phase inversion
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A23C 2260/15
.
Frozen dairy products ( not used, see subgroups below )
A23C 2260/152
. .
Frozen fermented milk products e.g. frozen yoghurt or yoghurt ice cream ; Frozen milk products containing living microorganisms.
A23C 2260/154
. .
Frozen non-fermented milk products
A23C 2260/20
.
Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted
A23C 2260/25
.
Dairy compositions providing for tooth protective effects, e.g. anticariogenic effects
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A23C 2270/00
Aspects relating to packaging ( not used, see subgroups below )
A23C 2270/05
.
Gelled or liquid milk product e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product
A23C 2270/10
.
Dairy products filled into pressurised containers with dispensing means for atomisation or foaming
A23C 2270/15
.
Separate packaging or storing of foodstuffs or ingredients to be mixed prior to use or serving e.g. storing into separate compartments of a single container or into separate containers
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Last Modified: 10/10/2013