Skip over navigation
Main CPC Sections USPC Class Numbers & Titles USPC Class Numbers Classification Search Page Contacts Help
Outline
Indent Level
Color Curly Brackets (indicating CPC extensions to IPC)
Printable version [PDF]
CPC
COOPERATIVE PATENT CLASSIFICATION
Collapse
A23C
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.

Collapse
Guide Heading:
General dairy technology
Collapse
A23C 1/00
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 )
Collapse
A23C 1/01
.
Drying in thin layers
A23C 1/03
. .
on drums or rollers
Collapse
A23C 1/04
.
by spraying into a gas stream
A23C 1/045
. .
{
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
}
A23C 1/05
. .
combined with agglomeration
{
granulation or coating
}
Collapse
A23C 1/06
.
Concentration by freezing out the water
A23C 1/08
. .
Freeze-drying
A23C 1/10
.
Foam drying ( A23C 1/04 , A23C 1/08 take precedence )
A23C 1/12
.
Concentration by evaporation
Collapse
A23C 1/14
.
combined with other treatment ( A23C 3/00 , A23C 9/00 take precedence )
A23C 1/16
. .
using additives
Collapse
A23C 3/00
Preservation of milk or milk preparations ( of cream A23C 13/08 ; of butter A23C 15/18 ; of cheese A23C 19/097 )
A23C 3/005
.
{
Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere ( impregnation with inert gases A23C 9/1524 )
}
Collapse
A23C 3/02
.
by heating ( A23C 3/07 takes precedence )
Collapse
A23C 3/023
. .
in packages
A23C 3/027
. . .
progressively transported through the apparatus
Collapse
A23C 3/03
. .
the materials being loose unpacked
A23C 3/031
. . .
{
Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge
}
Collapse
A23C 3/033
. . .
and progressively transported through the apparatus
A23C 3/0332
. . . .
{
in contact with multiple heating plates
}
A23C 3/0335
. . . .
{
the milk being heated by electrical or mechanical means, e.g. by friction
}
A23C 3/0337
. . . .
{
the milk flowing through with indirect heat exchange, containing rotating elements, e.g. for improving the heat exchange
}
Collapse
A23C 3/037
. . . .
in direct contact with the heating medium, e.g. steam
A23C 3/0375
. . . . .
{
by pulverisation of the milk, including free falling film
}
Collapse
A23C 3/04
.
by freezing or cooling
A23C 3/045
. .
{
Freezing in loose unpacked form
}
Collapse
A23C 3/05
. .
in packages
A23C 3/055
. . .
{
Freezing in packages
}
Collapse
A23C 3/07
.
by irradiation, e.g. by microwaves;
{
by sonic or ultrasonic waves
}
A23C 3/073
. .
{
by sonic or ultrasonic waves
}
A23C 3/076
. .
{
by ultraviolet or infrared radiation
}
Collapse
A23C 3/08
.
by addition of preservatives ( addition of micro-organisms or enzymes A23C 9/12 , of other substances A23C 9/152 )
A23C 3/085
. .
{
Inorganic compounds, e.g. lactoperoxidase - H2O2 systems
}
Collapse
A23C 7/00
Other dairy technology
A23C 7/02
.
Chemical cleaning of dairy apparatus ( cleaning in general B08B , e.g. B08B 3/08 ) ; Use of sterilisation methods therefor ( sterilisation methods per se A61L )
Collapse
A23C 7/04
.
Removing unwanted substances
{
other than lactose or milk proteins
}
 from milk ( by filtering A01J 9/02 , A01J 11/06 )
A23C 7/043
. .
{
using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents ( A23C 9/146 and A23C 9/148 take precedence )
}
A23C 7/046
. .
{
by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
}
Collapse
Guide Heading:
Dairy products ; Processes specially adapted therefor
Collapse
A23C 9/00
Milk preparations ; Milk powder or milk powder preparations ( 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 )
A23C 9/005
.
{
Condensed milk; Sugared condensed milk ( A23C 1/06 and A23C 1/12 take precedence )
}
Collapse
A23C 9/12
.
Fermented milk preparations ; Treatment using micro-organisms or enzymes ( whey preparations A23C 21/00 )
Collapse
A23C 9/1203
. .
{
Addition of, or treatment with, enzymes or micro-organisms other than lactobacteriaceae
}
A23C 9/1206
. . .
{
Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
}
A23C 9/1209
. . .
{
Proteolytic or milk coagulating enzymes, e.g. trypsine
}
A23C 9/1213
. . .
{
Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase
}
A23C 9/1216
. . .
{
Other enzymes
}
Collapse
A23C 9/122
. .
{
Apparatus for preparing or treating fermented milk products
}
A23C 9/1223
. . .
{
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
}
A23C 9/1226
. . .
{
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
}
Collapse
A23C 9/123
. .
using only micro-organisms of the genus lactobacteriaceae ; Yoghurt ( A23C 9/13 takes precedence )
A23C 9/1232
. . .
{
in powdered, granulated or dried solid form
}
A23C 9/1234
. . .
{
characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
}
A23C 9/1236
. . .
{
using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general ( A23C 9/1234 and A23C 17/02 take precedence )
}
A23C 9/1238
. . .
{
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
}
Collapse
A23C 9/127
. .
using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes e.g. kefir, koumiss ( A23C 9/13 takes precedence )
A23C 9/1275
. . .
{
using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
}
Collapse
A23C 9/13
. .
using additives
A23C 9/1307
. . .
{
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
}
A23C 9/1315
. . .
{
Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
}
A23C 9/1322
. . .
{
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
}
A23C 9/133
. . .
Fruit or vegetables
A23C 9/137
. . .
Thickening substances
Collapse
A23C 9/14
.
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]

Collapse
A23C 9/142
. .
by dialysis, reverse osmosis or ultrafiltration ( A23C 9/144 takes precedence )
A23C 9/1422
. . .
{
by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
}
A23C 9/1425
. . .
{
by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
}
A23C 9/1427
. . .
{
by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
}
A23C 9/144
. .
by electrical means, e.g. electrodialysis
Collapse
A23C 9/146
. .
by ion-exchange
A23C 9/1465
. . .
{
Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution
}
A23C 9/148
. .
by molecular sieve or gel filtration
{
or chromatographic treatment ( A23C 9/1465 takes precedence )
}
Collapse
A23C 9/15
.
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 )
A23C 9/1504
. .
{
Spreads, semi-solid products
}
A23C 9/1508
. .
{
Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk
}
A23C 9/1512
. .
{
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
}
A23C 9/1516
. .
{
Enrichment or recombination of milk ( excepted whey ) with milk fat, cream of butter without using isolated or concentrated milk proteins
}
Collapse
A23C 9/152
.
containing additives ( fermented milk preparations containing additives A23C 9/13 )
A23C 9/1522
. .
{
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
}
A23C 9/1524
. .
{
Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
}
A23C 9/1526
. .
{
Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
}
A23C 9/1528
. .
{
Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
}
Collapse
A23C 9/154
. .
containing thickening substances, eggs or cereal preparations ; Milk gels
A23C 9/1542
. . .
{
Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices ( fermentation A23C 9/12 )
}
Collapse
A23C 9/1544
. . .
{
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
}
A23C 9/1546
. . . .
{
in powdered, granulated or dried solid form
}
A23C 9/1548
. . .
{
Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam
}
Collapse
A23C 9/156
. .
Flavoured milk preparations;
{
Addition of fruits, vegetables, sugars, sugar alcohols, sweeteners
}
 ( A23C 9/154 takes precedence )
A23C 9/1565
. . .
{
Acidified milk products, e.g. milk flavoured with fruit juices ( A23C 9/1542 takes precedence; fermentation A23C 9/12 )
}
Collapse
A23C 9/158
. .
containing vitamins or antibiotics
A23C 9/1585
. . .
{
Antibiotics; Bacteriocins; Fungicides from micro-organisms
}
A23C 9/16
.
Agglomerating or granulating milk powder ; Making instant milk powder ; Products obtained thereby ( A23C 1/05 , A23C 9/18 take precedence )
A23C 9/18
.
Milk in dried and compressed or semi-solid form
Collapse
A23C 9/20
.
Dietetic milk products not covered by groups A23C 9/12 to A23C 9/18
A23C 9/203
. .
{
containing bifidus-active substances, e.g. lactulose; containing oligosaccharides
}
A23C 9/206
. .
{
Colostrum; Human milk
}
Collapse
A23C 11/00
Milk substitutes, e.g. coffee whitener compositions ( cheese substitutes A23C 20/00 ; butter substitutes A23D ; cream substitutes A23L 1/19 )
Collapse
A23C 11/02
.
containing at least one non-milk component as source of fats or proteins ( A23C 19/055 , A23C 21/04 take precedence )
Collapse
A23C 11/04
. .
containing non-milk fats but no non-milk proteins ( A23C 11/08 , A23C 11/10 take precedence )
A23C 11/045
. . .
{
obtained by mixing the non-fat components in powdered form with the fats or by dry mixing of the components
}
Collapse
A23C 11/06
. .
containing non-milk proteins ( A23C 11/08 , A23C 11/10 take precedence )
A23C 11/065
. . .
{
Microbial proteins, inactivated yeast or animal proteins
}
A23C 11/08
. .
containing caseinates but no other milk proteins nor milk fats
Collapse
A23C 11/10
. .
containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
Collapse
A23C 11/103
. . .
{
containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk
}
A23C 11/106
. . . .
{
Addition of, or treatment with, micro-organisms ( A23C 20/025 and A23L 1/2118 take precedence )
}
Collapse
A23C 13/00
Cream ; Cream preparations ; Making thereof ( coffee whitener compositions A23C 11/00 ; cream substitutes A23L 1/19 )
Collapse
A23C 13/08
.
Preservation
A23C 13/085
. .
{
Freezing; Subsequent melting
}
A23C 13/10
. .
by addition of preservatives ( A23C 13/14 , A23C 13/16 take precedence )
Collapse
A23C 13/12
.
Cream preparations ( ice-cream A23G 9/00 )
A23C 13/125
. .
{
in powdered, granulated or solid form
}
A23C 13/14
. .
containing milk products or
{
non-fat
}
 milk components
Collapse
A23C 13/16
. .
containing, or treated with, micro-organisms, enzymes, or antibiotics ; Sour cream
A23C 13/165
. . .
{
Making sour cream by chemical or physical means only
}
Collapse
A23C 15/00
Butter ; Butter preparations ; Making thereof ( butter substitutes A23D )
Collapse
A23C 15/02
.
Making thereof
A23C 15/04
. .
from butter oil or anhydrous butter
Collapse
A23C 15/06
. .
Treating cream
{
or milk
}
 prior to phase inversion
A23C 15/065
. . .
{
Addition of a treatment with micro-organisms or enzymes; Addition of cultured milk products
}
Collapse
A23C 15/12
.
Butter preparations
A23C 15/123
. .
{
Addition of micro-organisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
}
A23C 15/126
. .
{
Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids
}
Collapse
A23C 15/14
. .
Butter powder ; Butter oil, i.e. melted butter, e.g. ghee;
{
Anhydrous butter
}
A23C 15/145
. . .
{
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
}
Collapse
A23C 15/16
. .
Butter having reduced fat content
A23C 15/165
. . .
{
prepared by addition of microorganisms; Cultured spreads
}
Collapse
A23C 15/18
.
Preservation
A23C 15/20
. .
by addition of preservatives
{
or antioxidants
}
Collapse
A23C 17/00
Buttermilk ; Buttermilk preparations ( A23C 9/14 takes precedence; preservation A23C 3/00 )
A23C 17/02
.
containing, or treated with, micro-organisms or enzymes
Collapse
A23C 19/00
Cheese ; Cheese preparations ; Making thereof ( cheese substitutes A23C 20/00 ; casein A23J 1/20 )
Collapse
A23C 19/02
.
Making cheese curd
Collapse
A23C 19/024
. .
using continuous procedure
A23C 19/0245
. . .
{
with immobilized enzymes or micro-organisms
}
Collapse
A23C 19/028
. .
without substantial whey separation from coagulated milk
A23C 19/0285
. . .
{
by dialysis or ultrafiltration
}
Collapse
A23C 19/032
. .
characterised by the use of specific micro-organisms, or enzymes of microbial origin
A23C 19/0321
. . .
{
Propionic acid bacteria
}
A23C 19/0323
. . .
{
using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general ( using moulds A23C 19/0682 )
}
A23C 19/0325
. . .
{
using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
}
A23C 19/0326
. . .
{
Rennet produced by fermentation e.g. microbial rennet; Rennet produced by genetic engineering
}
A23C 19/0328
. . .
{
Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase
}
Collapse
A23C 19/04
. .
characterised by the use of specific enzymes of vegetable or animal origin ( A23C 19/032 takes precedence )
A23C 19/041
. . .
{
Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain
}
A23C 19/043
. . .
{
Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme
}
Collapse
A23C 19/045
. .
Coagulation of milk without rennet or rennet substitutes
{
followed by whey separation
}
A23C 19/0455
. . .
{
Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means
}
Collapse
A23C 19/05
. .
Treating milk before coagulation ; Separating whey from curd ( 19/097,
{
A23C 19/045
}
 take precedence )
A23C 19/051
. . .
{
Acidifying by combination of acid fermentation and of chemical or physical means
}
A23C 19/052
. . .
{
Acidifying only by chemical or physical means
}
A23C 19/053
. . .
{
Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
}
A23C 19/054
. . .
{
using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms
}
A23C 19/055
. .
Addition of non-milk fats or non-milk proteins,
{
polyol fatty acid polyesters or mineral oils
}
Collapse
A23C 19/06
.
Treating cheese curd after whey separation ; Products obtained thereby ( A23C 19/097 takes precedence )
Collapse
A23C 19/061
. .
{
Addition of, or treatment with, micro-organisms ( A23C 19/0682 takes precedence )
}
A23C 19/062
. . .
{
using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
}
A23C 19/063
. .
{
Addition of, or treatment with, enzymes or cell-free extracts of micro-organisms
}
A23C 19/064
. .
Salting
Collapse
A23C 19/068
. .
Particular types of cheese
A23C 19/0682
. . .
{
Mould-ripened or bacterial surface ripened cheeses
}
A23C 19/0684
. . .
{
Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
}
A23C 19/0686
. . .
{
Cheese from whey, e.g. mysost
}
A23C 19/0688
. . .
{
Hard cheese or semi-hard cheese with or without eyes ( A23C 19/072 takes precedence )
}
A23C 19/072
. . .
Cheddar type
{
or similar hard cheeses without eyes
}
Collapse
A23C 19/076
. . .
Soft unripened cheese, e.g. cottage or cream cheese
A23C 19/0765
. . . .
{
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
}
Collapse
A23C 19/08
. . .
Process cheese preparations ; Making thereof, e.g. melting, emulsifying, sterilizing
A23C 19/081
. . . .
{
Surface melting
}
A23C 19/082
. . . .
Adding substances to the curd before or during melting ; Melting salts
A23C 19/084
. . . .
Treating the curd, or adding substances thereto, after melting ( adding non-milk components A23C 19/093 )
A23C 19/086
. .
Cheese powder ; Dried cheese preparations
Collapse
A23C 19/09
. .
Other cheese preparations ; Mixtures of cheese with other foodstuffs ( preservation A23C 19/097 )
A23C 19/0904
. . .
{
Liquid cheese products, e.g. beverages, sauces
}
A23C 19/0908
. . .
{
Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
}
A23C 19/0912
. . .
{
Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflès; Expanded cheese in solid form
}
A23C 19/0917
. . .
{
Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk
}
A23C 19/0921
. . .
{
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
}
A23C 19/0925
. . .
{
Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
}
A23C 19/093
. . .
Addition of non-milk fats or non-milk proteins,
{
polyol fatty acid polyesters or mineral oils
}
Collapse
A23C 19/097
.
Preservation
A23C 19/0973
. .
{
Pasteurisation; Sterilisation; Hot packaging
}
A23C 19/0976
. .
{
Freezing; Treating cheese in frozen state; Thawing of frozen cheese
}
Collapse
A23C 19/10
. .
Addition of preservatives
{
( enzymes or micro-organisms, see A23C 19/032 , A23C 19/04 , A23C 19/061 and A23C 19/063 )
}
A23C 19/105
. . .
{
Inorganic compounds; Inert or noble gases; Carbon dioxide
}
A23C 19/11
. . .
of antibiotics
{
or bacteriocins
}
Collapse
A23C 19/14
.
Treating cheese after having reached its definite form, e.g. ripening, smoking ( preservation A23C 19/097 )
Collapse
A23C 19/16
. .
Covering the cheese surface, e.g. with paraffin wax
A23C 19/163
. . .
{
with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions ( in combination with an edible coating A23C 19/16 )
}
A23C 19/166
. . .
{
with non-edible preformed foils, films or bandages
}
Collapse
A23C 20/00
Cheese substitutes ( A23C 19/055 , A23C 19/093 take precedence )
A23C 20/005
.
{
mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu
}
Collapse
A23C 20/02
.
containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23C 20/025
. .
{
mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu
}
Collapse
A23C 21/00
Whey ; Whey preparations ( A23C 1/00 , A23C 3/00 , A23C 9/14 take precedence )
Collapse
A23C 21/02
.
containing, or treated with, micro-organisms or enzymes
A23C 21/023
. .
{
Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase
}
A23C 21/026
. .
{
containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
}
A23C 21/04
.
containing non-milk components as source of fats or proteins
A23C 21/06
.
Mixtures of whey with milk products or milk components
A23C 21/08
.
containing other organic additives, e.g. vegetable or animal products
A23C 21/10
.
containing inorganic additives
A23C 23/00
Other dairy products
A23C 2200/00
Special features
Collapse
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
Collapse
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
Collapse
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
Collapse
A23C 2220/00
Biochemical treatment ( not used, see subgroups below )
Collapse
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
Collapse
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
Collapse
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
Collapse
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
Collapse
A23C 2250/00
Particular aspects related to cheese ( not used, see subgroups below )
Collapse
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
Collapse
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
Collapse
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
Collapse
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
Collapse
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
This page is owned by Office of Patent Classification.
Last Modified: 04/16/2013 4:31:16 PM