Version: 2025.01
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This area was updated. Please refer to the CPC Notices of Changes and Notices of Editorial Corrections for more information.
CPC | COOPERATIVE PATENT CLASSIFICATION | |||
| A23C | DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF (preservation thereof A23B 11/00) [2025-01] NOTE
|
General dairy technology [2013-01] |
A23C 1/00 |
A23C 1/01 | . | Drying in thin layers [2013-01] |
A23C 1/04 | . | by spraying into a gas stream [2013-01] |
A23C 1/05 | . . | combined with agglomeration {granulation or coating} [2013-01] |
A23C 1/06 | . | Concentration by freezing out the water [2013-01] |
A23C 1/10 | . |
A23C 1/12 | . | Concentration by evaporation [2013-01] |
A23C 1/14 | . | combined with other treatment [2022-01] |
| A23C 7/00 | WARNING
|
A23C 7/02 | . | Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor [2022-01] |
A23C 7/04 | . | Removing unwanted substances {other than lactose or milk proteins} from milk [2022-01] |
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)} [2013-01] |
A23C 7/046 | . . | {by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate} [2013-01] |
Dairy products; Processes specially adapted therefor [2013-01] |
| A23C 9/00 | Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components A23C 21/06; preservation of milk or milk preparations A23B 11/10) [2025-01] WARNING
|
A23C 9/005 | . |
A23C 9/12 | . | Fermented milk preparations; Treatment using microorganisms or enzymes [2022-01] |
A23C 9/1203 | . . | {Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae} [2017-08] |
A23C 9/1206 | . . . | {Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase} [2013-01] |
A23C 9/1209 | . . . | {Proteolytic or milk coagulating enzymes, e.g. trypsine} [2013-01] |
A23C 9/1213 | . . . | {Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase} [2013-01] |
A23C 9/1216 | . . . | {Other enzymes} [2013-01] |
A23C 9/122 | . . | {Apparatus for preparing or treating fermented milk products} [2013-01] |
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} [2013-01] |
A23C 9/123 | . . | using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C 9/13 takes precedence) [2017-08] |
A23C 9/1232 | . . . | {in powdered, granulated or dried solid form} [2013-01] |
A23C 9/1234 | . . . | {characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.} [2013-01] |
A23C 9/1236 | . . . | {using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general (A23C 9/1234, A23C 17/02 take precedence; preservation of buttermilk or buttermilk preparations containing, or treated with, microorganisms or enzymes A23B 11/55)} [2025-01] |
A23C 9/127 | . . | using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss (A23C 9/13 takes precedence) [2017-08] |
A23C 9/13 | . . | using additives [2013-01] |
A23C 9/1315 | . . . | {Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products} [2013-01] |
A23C 9/133 | . . . | Fruit or vegetables [2013-01] |
A23C 9/137 | . . . | Thickening substances [2013-01] |
A23C 9/14 | . | in which the chemical composition of the milk is modified by non-chemical treatment [2022-01] |
A23C 9/142 | . . |
A23C 9/1422 | . . . | {by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate} [2013-01] |
A23C 9/1425 | . . . | {by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate} [2013-01] |
A23C 9/1427 | . . . | {by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting} [2013-01] |
A23C 9/144 | . . | by electrical means, e.g. electrodialysis [2013-01] |
A23C 9/146 | . . | by ion-exchange [2013-01] |
A23C 9/1465 | . . . | {Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution} [2013-01] |
A23C 9/148 | . . | by molecular sieve or gel filtration {or chromatographic treatment (A23C 9/1465 takes precedence)} [2013-01] |
A23C 9/15 | . | Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins [2022-01] |
A23C 9/1504 | . . | {Spreads, semi-solid products} [2013-01] |
A23C 9/1508 | . . | {Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk} [2013-01] |
A23C 9/1516 | . . | {Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins} [2013-01] |
A23C 9/152 | . |
A23C 9/1524 | . . | {Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming} [2013-01] |
A23C 9/1526 | . . | {Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof} [2013-01] |
A23C 9/1528 | . . | {Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof} [2013-01] |
A23C 9/154 | . . | containing thickening substances, eggs or cereal preparations; Milk gels [2013-01] |
A23C 9/1542 | . . . | {Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices (fermentation A23C 9/12)} [2013-01] |
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} [2013-01] |
A23C 9/156 | . . | Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners} [2022-01] |
A23C 9/1565 | . . . | {Acidified milk products, e.g. milk flavoured with fruit juices (A23C 9/1542 takes precedence; fermentation A23C 9/12)} [2013-01] |
A23C 9/158 | . . | containing vitamins or antibiotics [2013-01] |
A23C 9/16 | . | Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby (A23C 9/18 takes precedence) [2022-01] |
A23C 9/18 | . | Milk in dried and compressed or semi-solid form [2013-01] |
A23C 9/20 | . |
| A23C 11/00 | Milk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C 20/00; preservation of milk substitutes A23B 11/20; butter substitutes A23D) [2025-01] WARNING
|
| A23C 11/02 | . | containing at least one non-milk component as source of fats or proteins (addition of non-milk fats or non-milk proteins in making cheese curd A23C 19/055; whey or whey preparations containing non-milk components as source of fats or proteins A23C 21/04) [2025-01] WARNING
|
| A23C 11/04 | . . | containing non-milk fats but no non-milk proteins (A23C 11/08, A23C 11/10 take precedence) [2025-01] WARNING
|
| A23C 11/045 | . . . | {obtained by mixing the non-fat components in powdered form with the fats or by dry mixing of the components} [2025-01] WARNING
|
| A23C 11/06 | . . | WARNING
|
| A23C 11/065 | . . . | {Microbial proteins, inactivated yeast or animal proteins} [2025-01] WARNING
|
| A23C 11/08 | . . | containing caseinates but no other milk proteins nor milk fats [2025-01] WARNING
|
| A23C 11/10 | . . | containing or not lactose but no other milk components as source of fats, carbohydrates or proteins [2025-01] WARNING
|
| A23C 11/103 | . . . | {containing only proteins from pulses, oilseeds or nuts, e.g. nut milk} [2025-01] WARNING
|
| A23C 11/106 | . . . . | {Addition of, or treatment with, microorganisms (A23C 20/025 takes precedence)} [2025-01] WARNING
|
| A23C 13/00 | Cream; Cream preparations (preservation of cream or cream preparations A23B 11/30; ice-cream A23G 9/00); Making thereof [2025-01] WARNING
|
A23C 13/12 | . | Cream preparations [2022-01] |
| A23C 15/00 | Butter; Butter preparations; Making thereof (preservation of butter or butter preparations A23B 11/40; butter substitutes A23D) [2025-01] WARNING
|
A23C 15/02 | . | Making thereof [2013-01] |
A23C 15/04 | . . | from butter oil or anhydrous butter [2013-01] |
A23C 15/06 | . . | Treating cream {or milk} prior to phase inversion [2013-01] |
A23C 15/12 | . | Butter preparations [2013-01] |
A23C 15/123 | . . | {Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates} [2017-08] |
A23C 15/126 | . . | {Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids} [2013-01] |
A23C 15/14 | . . | Butter powder; Butter oil, i.e. melted butter, e.g. ghee {; Anhydrous butter} [2017-08] |
A23C 15/16 | . . | Butter having reduced fat content [2013-01] |
| A23C 17/00 | Buttermilk; Buttermilk preparations (milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C 9/14; preservation of buttermilk or buttermilk preparations A23B 11/50) [2025-01] WARNING
|
| A23C 17/02 | . | containing, or treated with, microorganisms or enzymes [2025-01] WARNING
|
| A23C 19/00 | Cheese; Cheese preparations; Making thereof (cheese substitutes A23C 20/00; preservation of cheese or cheese preparations A23B 11/60) [2025-01] WARNING
|
A23C 19/02 | . | Making cheese curd [2013-01] |
A23C 19/024 | . . | using continuous procedure [2013-01] |
A23C 19/028 | . . | without substantial whey separation from coagulated milk [2013-01] |
A23C 19/032 | . . | characterised by the use of specific microorganisms, or enzymes of microbial origin [2017-08] |
A23C 19/0321 | . . . | {Propionic acid bacteria} [2013-01] |
A23C 19/0323 | . . . | {using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C 19/0682)} [2013-01] |
A23C 19/0325 | . . . | {using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria} [2013-01] |
A23C 19/0326 | . . . | {Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering} [2016-08] |
A23C 19/0328 | . . . | {Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase} [2013-01] |
A23C 19/04 | . . | characterised by the use of specific enzymes of vegetable or animal origin (A23C 19/032 takes precedence) [2013-01] |
A23C 19/041 | . . . | {Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain} [2013-01] |
A23C 19/043 | . . . | {Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme} [2013-01] |
A23C 19/045 | . . | Coagulation of milk without rennet or rennet substitutes [2022-01] |
A23C 19/0455 | . . . | {Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means} [2013-01] |
A23C 19/05 | . . | Treating milk before coagulation; Separating whey from curd [2025-01] |
A23C 19/051 | . . . | {Acidifying by combination of acid fermentation and of chemical or physical means} [2013-01] |
A23C 19/052 | . . . | {Acidifying only by chemical or physical means} [2013-01] |
A23C 19/053 | . . . | {Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk} [2013-01] |
A23C 19/054 | . . . | {using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms} [2017-08] |
A23C 19/055 | . . | Addition of non-milk fats or non-milk proteins {, polyol fatty acid polyesters or mineral oils} [2017-08] |
A23C 19/06 | . | Treating cheese curd after whey separation; Products obtained thereby [2025-01] |
A23C 19/061 | . . | {Addition of, or treatment with, microorganisms (A23C 19/0682 takes precedence)} [2017-08] |
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} [2013-01] |
A23C 19/063 | . . | {Addition of, or treatment with, enzymes or cell-free extracts of microorganisms} [2017-08] |
A23C 19/064 | . . | Salting [2013-01] |
A23C 19/068 | . . | Particular types of cheese [2013-01] |
A23C 19/0682 | . . . | {Mould-ripened or bacterial surface ripened cheeses} [2013-01] |
A23C 19/0684 | . . . | {Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses} [2013-01] |
A23C 19/0686 | . . . | {Cheese from whey, e.g. mysost} [2013-01] |
A23C 19/0688 | . . . | {Hard cheese or semi-hard cheese with or without eyes (A23C 19/072 takes precedence)} [2013-01] |
A23C 19/072 | . . . | Cheddar type {or similar hard cheeses without eyes} [2013-01] |
A23C 19/076 | . . . | Soft unripened cheese, e.g. cottage or cream cheese [2013-01] |
A23C 19/08 | . . . | Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing [2013-01] |
A23C 19/081 | . . . . | {Surface melting} [2013-01] |
A23C 19/082 | . . . . | Adding substances to the curd before or during melting; Melting salts [2013-01] |
A23C 19/084 | . . . . | Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C 19/093) [2013-01] |
A23C 19/086 | . . | Cheese powder; Dried cheese preparations [2013-01] |
A23C 19/09 | . . | Other cheese preparations; Mixtures of cheese with other foodstuffs [2025-01] |
A23C 19/0904 | . . . | {Liquid cheese products, e.g. beverages, sauces} [2013-01] |
A23C 19/0908 | . . . | {Sliced cheese; Multilayered or stuffed cheese; Cheese loaves} [2013-01] |
A23C 19/0912 | . . . | {Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form} [2018-01] |
A23C 19/0917 | . . . | {Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk} [2013-01] |
A23C 19/0925 | . . . | {Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols} [2013-01] |
A23C 19/093 | . . . | Addition of non-milk fats or non-milk proteins [2022-01] |
A23C 19/14 | . | Treating cheese after having reached its definite form, e.g. ripening, smoking [2025-01] |
A23C 19/16 | . . | Covering the cheese surface, e.g. with paraffin wax [2013-01] |
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)} [2013-01] |
A23C 19/166 | . . . | {with non-edible preformed foils, films or bandages} [2013-01] |
| A23C 20/00 | Cheese substitutes (A23C 19/055, A23C 19/093 take precedence; preservation of cheese substitutes A23B 11/70) [2025-01] WARNING
|
| A23C 20/005 | . | {mainly containing proteins from pulses or oilseeds} [2025-01] WARNING
|
| A23C 20/02 | . | containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates [2025-01] WARNING
|
| A23C 20/025 | . . | {mainly containing proteins from pulses or oilseeds} [2025-01] WARNING
|
| A23C 21/00 | Whey; Whey preparations (concentration, evaporation or drying A23C 1/00; milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C 9/14; preservation of whey or whey preparations A23B 11/80) [2025-01] WARNING
|
| A23C 21/02 | . | containing, or treated with, microorganisms or enzymes [2025-01] WARNING
|
| A23C 21/023 | . . | {Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase} [2025-01] WARNING
|
| A23C 21/026 | . . | {containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria} [2025-01] WARNING
|
| A23C 21/04 | . | containing non-milk components as source of fats or proteins [2025-01] WARNING
|
| A23C 21/06 | . | Mixtures of whey with milk products or milk components [2025-01] WARNING
|
| A23C 21/08 | . | containing other organic additives, e.g. vegetable or animal products [2025-01] WARNING
|
| A23C 21/10 | . | containing inorganic additives [2025-01] WARNING
|
A23C 23/00 | Other dairy products [2013-01] |
A23C 2200/00 | Special features [2013-01] |
A23C 2210/00 | Physical treatment of dairy products [2019-08] |
A23C 2210/05 | . | Conventional drying followed by fluidised bed drying; Fluidised bed drying at the bottom of a spray-drier [2013-01] |
A23C 2210/10 | . | General processes or apparatus not classified in A23B 11/1375 for direct contact of a falling film of liquid with steam [2025-01] |
A23C 2210/15 | . | High pressure treatment [2013-01] |
A23C 2210/20 | . | Treatment using membranes, including sterile filtration [2019-08] |
A23C 2210/202 | . . | Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration [2016-11] |
A23C 2210/204 | . . | Use of a membrane during fermentation of milk [2013-01] |
A23C 2210/206 | . . | Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration [2013-01] |
A23C 2210/208 | . . | Removal of bacteria by membrane filtration; Sterile filtration of milk products [2013-01] |
A23C 2210/25 | . | Separating and blending [2019-08] |
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 [2013-01] |
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 [2013-01] |
A23C 2210/256 | . . | Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation; Bactofugation [2013-01] |
A23C 2210/258 | . . | Separation or recuperation of fats or lipids from whey or whey products [2013-01] |
A23C 2210/30 | . | Whipping, foaming, frothing or aerating dairy products [2013-01] |
A23C 2210/40 | . | Microencapsulation; Encapsulation of particles [2013-01] |
A23C 2220/00 | Biochemical treatment [2019-08] |
A23C 2220/10 | . | Enzymatic treatment [2019-08] |
A23C 2220/102 | . . | Enzymatic treatment in diffusion reactors, e.g. membrane reactors, without immobilisation of the enzyme [2013-01] |
A23C 2220/104 | . . | Enzymatic treatment with immobilised enzymes [2013-01] |
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 [2013-01] |
A23C 2220/20 | . | Treatment with microorganisms [2019-08] |
A23C 2220/202 | . . | Genetic engineering of microorganisms used in dairy technology [2013-01] |
A23C 2220/204 | . . | Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria [2013-01] |
A23C 2220/206 | . . | Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains [2013-01] |
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 [2013-01] |
A23C 2230/00 | Aspects relating to animal feed or genotype [2019-08] |
A23C 2230/05 | . | Milk or milk products from transgenic animals [2013-01] |
A23C 2230/10 | . | Animal milk with modified composition due to a specific feed [2013-01] |
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 [2013-01] |
A23C 2240/00 | Use or particular additives or ingredients [2019-08] |
A23C 2240/05 | . | Milk products enriched with milk fat globule membrane [2013-01] |
A23C 2240/10 | . | Dairy products containing sterols or sterol derivatives [2013-01] |
A23C 2240/15 | . | Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products [2013-01] |
A23C 2240/20 | . | Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products [2016-08] |
A23C 2250/00 | Particular aspects related to cheese [2019-08] |
A23C 2250/05 | . | Emulsifying cheese [2019-08] |
A23C 2250/052 | . . | Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees [2016-11] |
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 [2013-01] |
A23C 2250/10 | . | Cheese characterised by a specific form [2013-01] |
A23C 2250/15 | . | Shredded non-dried cheese [2013-01] |
A23C 2250/20 | . | Compacting shredded or ground cheese other than curd or small cheese pieces without melting [2013-01] |
A23C 2250/25 | . | Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats [2013-01] |
A23C 2250/30 | . | Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton [2013-01] |
A23C 2250/35 | . | Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese [2013-01] |
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 [2013-01] |
A23C 2250/45 | . | Cheese from buttermilk [2013-01] |
A23C 2260/00 | Particular aspects or types of dairy products [2019-08] |
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 [2013-01] |
A23C 2260/10 | . | Spreadable dairy products [2019-08] |
A23C 2260/102 | . . | Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products [2013-01] |
A23C 2260/104 | . . | Water-continuous butterlike spreads; spreads from cream prepared without phase inversion [2013-01] |
A23C 2260/15 | . | Frozen dairy products [2019-08] |
A23C 2260/152 | . . | Frozen fermented milk products, e.g. frozen yoghurt or yoghurt ice cream; Frozen milk products containing living microorganisms [2016-08] |
A23C 2260/154 | . . | Frozen non-fermented milk products [2013-01] |
A23C 2260/20 | . | Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted [2013-01] |
A23C 2260/25 | . | Dairy compositions providing for tooth protective effects, e.g. anticariogenic effects [2013-01] |
A23C 2270/00 | Aspects relating to packaging [2019-08] |
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 [2016-08] |
A23C 2270/10 | . | Dairy products filled into pressurised containers with dispensing means for atomisation or foaming [2013-01] |
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 [2016-08] |