Processes for concentration, evaporation or drying.

Drying in thin layers.

Drying in thin layers on drums or rollers.

Methods for concentration, evaporation or drying, by spraying into a gas stream (e.g. spray-drying).

Methods for concentration, evaporation or drying, by spraying into a gas stream (e.g. spray-drying), wherein two different liquid products other than water or steam are sprayed simultaneously or separately, or wherein additives other than milk products or lactose are added separately in the spray-dried.

Methods for concentration, evaporation or drying, by spraying into a gas stream (e.g. spray-drying), combined with agglomeration (granulation or coating).

Concentration by freezing out (and separating) the water.

Concentration by freeze-drying.

Foam drying.

Concentration by evaporation.

Methods for concentration, evaporation or drying combined with other treatment.

Methods for concentration, evaporation or drying combined with other treatment, wherein additive are used.

Dairy technology not covered elsewhere.

Methods and apparatus adapted for the chemical cleaning of dairy apparatus; use of sterilisation methods therefor.

Methods and apparatus adapted for removing unwanted substances other than lactose or milk proteins from milk by methods other than filtration.

Methods and apparatus adapted for removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents.

Methods and apparatus adapted for removing unwanted substances other than lactose or milk proteins from milk without using chemicals, e.g. bactofucation; re-use of bactofugate.

Processes and apparatus for preparing milk preparations, milk powder and milk powder preparations.

Milk preparations, milk powder and milk powder preparations per se.

Condensed milk and sugared condensed milk as well as methods and apparatus adapted for their preparation.

Fermented milk preparations and/or treatment of milk using microorganisms or enzymes.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein enzymes or microorganisms other than lactobacteriaceae (i.e. lactic acid bacteria) are added and/or used for the treatment.

Fermented milk preparations and treatment using enzymes, wherein a lactose hydrolysing enzyme (e.g. lactase, beta-galactosidase) is added and/or used for the treatment.

Fermented milk preparations and treatment using enzymes, wherein a proteolytic or milk coagulating enzyme (e.g. trypsine) is added and/or used for the treatment.

Fermented milk preparations and treatment using enzymes, wherein an oxidation and/or reduction enzyme (oxidoreductase, e.g. peroxidase, catalase, dehydrogenase) is added and/or used for the treatment.

Fermented milk preparations and treatment using enzymes, wherein other enzymes than oxidoreductases , e.g. lipid acyltransferase, mutarotase are added and/or used for the treatment.

Apparatus for preparing or treating fermented milk products.

Apparatus for preparing stirred yoghurt and apparatus with agitating or stirring means.

Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt.

Apparatus for preparing 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.

Fermented milk preparations prepared using microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) only, for example yoghurt.

Powdered, granulated or dried solid fermented milk preparations prepared using microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) only.

Fermented milk preparations prepared using microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) only, characterised by the use of Lactobacillus species other than bulgaricus, including Bifidobacterium species.

Fermented milk preparations prepared with microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) only, using Leuconostoc, Pediococcus, or a Streptococcus species other than thermophilus.

Artificial sour buttermilk in general.

Fermented milk preparations prepared with microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) only, using specific L. bulgaricus and/or S. thermophilus strains, or using entrapped or encapsulated yoghurt bacteria.

Physical and/or chemical treatment of L. bulgaricus and/or S. thermophilus cultures.

Fermentation only with L. bulgaricus or only with S. thermophilus.

Fermented milk preparations prepared using microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) and other microorganisms or enzymes. Examples of fermented milk preparations : kefir, koumiss.

Fermented milk preparations prepared using only microorganisms of the genus Lactobacteriaceae (i.e. lactic acid bacteria) for fermentation, combined with enzyme treatment of the milk product.

Using enzyme treated milk products (as starting materials) for fermentation with Lactobacteriaceae.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein additives, e.g. flavours, dyes, inorganic compounds, fruits are used.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein

Carbonation methods.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein

are used as additive.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein

are used as additive.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein fruit or vegetables (including processed products thereof, such as pulp, juice etc) are used as additive.

Fermented milk preparations and treatment using microorganisms or enzymes, wherein thickening substances are used as additive.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using non-chemical treatment.

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.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using dialysis, reverse osmosis (RO), microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and/or similar techniques.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of milk using microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and/or diafiltration, e.g. for separating protein and lactose.

Treatment of the MF/UF/NF permeate obtained thereby.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of whey using microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and/or diafiltration, e.g. for separating protein and lactose.

Treatment of the MF/UF/NF permeate obtained thereby.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using dialysis, reverse osmosis (RO) or hyperfiltration, e.g. for concentrating or desalting.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using electrical means, e.g. electrodialysis (ED).

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using ion-exchange.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using ion-exchange for the chromatographic separation of protein or lactose fractions, or for the adsorption of protein or lactose fractions followed by elution.

Methods for preparing milk preparations, milk powder and milk powder preparations by modifying the chemical composition of the milk (or milk derived material) using molecular sieve or gel filtration.

Reconstituted or recombined milk preparations, milk powder and milk powder preparations containing neither non-milk fat nor non-milk proteins, and corresponding methods.

Spreads and semi-solid milk products containing neither non-milk fat nor non-milk proteins, obtained by reconstitution or recombination, and corresponding methods.

Reconstituted or recombined milk preparations, milk powder and milk powder preparations containing neither non-milk fat nor non-milk proteins, prepared by

and methods therefor.

Reconstituted or recombined milk preparations, milk powder and milk powder preparations containing isolated milk or whey proteins, caseinates or cheese but no non-milk fat nor non-milk proteins.

Enrichment of milk products containing neither non-milk fat nor non-milk proteins with milk proteins in isolated or concentrated form (e.g. UF retentate).

Enrichment or recombination of milk (whey being excepted) with milk fat, cream or butter without using isolated or concentrated milk proteins.

Milk preparations, milk powder and milk powder preparations containing additives, and methods for their preparation.

Milk preparations, milk powder and milk powder preparations containing inorganic additives (e.g. minerals, trace elements), organic salts, or complexes of metals other than sodium and potassium, and methods for their preparation.

Chlorination, fluoridation, and calcium enrichment of milk.

Milk preparations, milk powder and milk powder preparations containing inert gases, noble gases, oxygen or aerosol gases, and methods for their preparation.

Processes for foaming.

Milk preparations, milk powder and milk powder preparations containing amino acids, peptides, protein hydrolysates, nucleic acids, or derivatives thereof, and methods for their preparation.

Milk preparations, milk powder and milk powder preparations containing fatty acids, mono- or diglycerides, vaseline, paraffine, phospholipids, or derivatives thereof, and methods for their preparation.

Only emulsifiers containing fatty acid residues, mono- or diglycerides, phospholipids, and compounds derived from these compounds are classified in this group.

Milk preparations, milk powder and milk powder preparations containing thickening substances, eggs or cereal preparations as well as milk gels, and methods for their preparation.

Acidified milk preparations containing thickening substances as well as acidified milk gels (e.g. acidified by fruit juices), and methods for their preparation.

Non-acidified gels, e.g. custards, creams, desserts, dairy puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar, and methods for their preparation.

Milk products containing natural or microbial polysaccharides (e.g. cellulose or cellulose derivatives, and methods for their preparation.

Milk products containing nutrient fibres, and methods for their preparation.

Powdered, granulated or dried solid

and methods for their preparation.

Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sigar without using gums, e.g. milk jam, and methods for their preparation.

Flavoured milk preparations and methods for their preparation, in particular addition of fruits, vegetables, sugars, sugar alcohols and/or sweeteners.

Acidified flavoured milk preparations (e.g. milk flavoured with fruit juice) and methods for their preparation.

Milk preparations, milk powder and milk powder preparations containing vitamins, antibiotics or bacteriocins, and methods for their preparation.

Milk preparations, milk powder and milk powder preparations containing antibiotics, bacteriocins or microorganism derived fungicides, and methods for their preparation.

Methods and apparatus for agglomerating or granulating milk powder and for making instant milk powder, as well as the respective products.

Milk in dried and compressed or semi-solid form, and methods for its preparation.

Dietetic milk products not covered by groups A23C 9/12 - A23C 9/18.

Dietetic milk products containing bifidus-active substances (e.g. lactulose) or oligosaccharides (e.g. inulin).

Milk products based on colostrum or human milk.

Milk substitute products, e.g. coffee whitener and process for their preparation.

Milk substitute products, e.g. coffee whiteners, containing at least one non-milk component as source of fats or proteins, and methods for their preparation.

Milk substitute products, e.g. coffee whiteners, containing non-milk fats but no non-milk proteins, and method for their preparation.

Milk substitute products containing non-milk fats but no non-milk proteins, obtained by mixing the non-fat components in powdered form with the fats, or by dry mixing of the components, and methods for their preparation.

Milk substitute products containing non-milk proteins, and methods for their preparation.

Milk substitute products containing microbial proteins, inactivated yeast or animal proteins as non-milk proteins, and methods for their preparation.

Milk substitute products containing caseinates but no other milk proteins nor milk fats, and methods for their preparation.

Milk substitutes containing lactose or not and no other milk components as sources of fats, carbohydrates or proteins, and methods for their preparation.

Milk substitutes containing lactose or not, but no other milk components as sources of fats, carbohydrates or proteins, which contain proteins only from pulses, oilseeds or nuts, e.g. almond milk, and methods for their preparation.

Milk substitutes containing lactose or not, but no other milk components as sources of fats, carbohydrates or proteins, which contain proteins only from pulses, oilseeds or nuts, which are treated with microorganisms or to which microorganisms are added, and methods for their preparation.

Cream preparations (other than ice cream) and methods for their preparation.

Cream preparations (other than ice cream) in powdered, granulated or solid form, and methods for their preparation.

Cream preparations (other than ice cream) containing milk products or non-fat milk components, and methods for their preparation.

Cream preparations (other than ice cream) containing, or treated with, microorganisms, enzymes or antibiotics. Sour cream and methods for the preparation thereof.

Preparation of sour cream by chemical or physical means only.

Methods for making butter and butter preparations.

Methods for making butter and butter preparations from butter oil or anhydrous butter.

Methods for preparing butter and butter preparations, wherein cream (or milk) is treated prior to phase inversion.

Methods for preparing butter and butter preparations, wherein, prior to phase inversion, cream (or milk) is treated with microorganisms or enzymes, or wherein, prior to phase inversion, microorganisms, enzymes or cultured milk products are added thereto.

Butter preparations, i.e. dairy type food products based on butter comprising butter as main ingredient, and method for their manufacture.

Methods for making butter preparations (i.e. dairy type food products based on butter comprising butter as main ingredient) wherein microorganisms, cultured milk products, enzymes or starter cultures other than distillates are added, and butter preparations obtained thereby.

Methods for making butter preparations (i.e. dairy type food products based on butter comprising butter as main ingredient) containing a minority of vegetable oils, and enrichment of butter with fatty acids, as well as butter preparations obtained thereby.

Butter powder, butter oil (i.e. melted butter, e.g. ghee), anhydrous butter, and methods for the preparation thereof.

Methods for preparing butter powder, butter oil (i.e. melted butter, e.g. ghee) and anhydrous butter, wherein steroids (e.g. cholesterol) or free fatty acids are removed, or wherein anhydrous milkfat is fractionated by extraction with solvents other than solvent crystallisation, with supercritical gases, or by distillation, and butter powder, butter oil (i.e. melted butter, e.g. ghee) and anhydrous butter thus prepared.

Methods for preparing butter having a reduced fat content and butter thus prepared.

Butter having a reduced fat content obtained by addition of microorganisms, including cultured spreads.

Buttermilk and buttermilk preparations containing, or treated with, microorganisms or enzymes, and methods for their preparation.

Methods for preparing cheese curd (i.e. coagulated / clotted milk).

Methods for preparing cheese curd using a continuous procedure.

Methods for preparing cheese curd using a continuous procedure combined with immobilised enzymes or microorganisms.

Methods for preparing cheese curd wherein whey separation is completely avoided; processes wherein whey separation is avoided to a significant extent or where at least less whey is separated than in standard processes

Methods for preparing cheese curd without separation of substantial amounts of whey from the coagulated milk, wherein dialysis or ultrafiltration is applied.

Methods for preparing cheese curd wherein specific microorganisms, or enzymes of microbial origin are used.

Methods for preparing cheese curd wherein propionic acid bacteria / Propionibacteria are used.

Methods for preparing cheese curd wherein only lactic acid bacterial (including Pediococcus, Leuconostoc, and Bifidobacteria) are used.

Use of microbial starters in general for making cheese curd.

Methods for preparing cheese curd wherein yeasts are used, either alone or in combination with lactic acid bacteria or with fungi, without using other (i.e. non-lactic acid) bacteria.

Methods for preparing cheese curd wherein rennet produced by fermentation (e.g. microbial rennet) or by genetic engineering is used.

Methods for preparing cheese curd wherein enzymes other than milk-clotting enzymes are used (e.g. lipase and beta-galactosidase).

Methods for preparing cheese curd wherein enzymes of plant, vegetable or animal origin are used.

Methods for preparing cheese curd wherein proteolytic or milk clotting enzymes from plants or vegetables are used (e.g. papaion, ficin, bromelain).

Methods for preparing cheese curd wherein enzymes of plant/vegetable/animal origin other than proteolytic or milk clotting are used (e.g. lipase, lysozyme).

Methods for preparing cheese curd by coagulation of milk without rennet or rennet substitutes, which is followed by whey separation.

Methods for preparing cheese curd by coagulation of milk without rennet or rennet substitutes, which is followed by whey separation, characterised in that the milk is directly acidified without fermentation (e.g. by chemical or physical means).

Methods for preparing cheese curd, wherein milk is treated before coagulation. Separation of whey from curd.

Methods for preparing cheese curd, wherein before coagulation the milk is acidified by acid fermentation combined with chemical or physical means, e.g. the acidification of the milk before the coagulation of the casein and the formation of the curd is performed by combining lactic acid fermentation and chemical or physical means like hydrochloric acid or electrolysis

Methods for preparing cheese curd, wherein before coagulation the milk is acidified only by chemical or physical means.

Methods for preparing cheese curd, wherein before coagulation of the milk, whey, whey components, substances recovered from separated whey, or isolated or concetrated milk proteins (e.g. WPC, WPI) are added to the milk (thereby "enriching" the milk).

Methods for preparing cheese curd, wherein before coagulation, the milk is treated with additives other than the following: acidifying agents, NaCl, CaCl₂, dairy product, proteins, fats, enzymes or microorganisms.

Methods for preparing cheese curd, wherein non-milk fats or proteins are added (including polyol fatty acid polyesters or mineral oils).

Methods for treating cheese curd after whey separation (including treatment of cheese curd prepared without whey separation) and products obtained thereby.

Methods for treating cheese curd after whey separation (including treatment of cheese curd prepared without whey separation) wherein microorganisms are added to the curd, or used for the treatment thereof, respectively, and products obtained thereby.

Methods for treating cheese curd after whey separation (including treatment of cheese curd prepared without whey separation) wherein only lactic or propionic acid bacteria (including Pediococcus, Leuconostoc, Bifidobacteria) or non-specified acidifying bacterial cultures are added to the curd, or used for the treatment thereof, respectively, and products obtained thereby.

Methods for treating cheese curd after whey separation (including treatment of cheese curd prepared without whey separation) wherein enzymes or cell-free extracts of microorganisms are added to the curd, or used for the treatment thereof, respectively, and products obtained thereby.

Methods for salting cheese curd after whey separation (including treatment of cheese curd prepared without whey separation) and products obtained thereby.

Particular types of cheese, such as Cheddar, Mozzarella, cottage cheese and process cheese, as well as aspects of the methods for preparing said particular types of cheese which are associated specifically with the particularity thereof, and not covered elsewhere.

Mould-ripened or bacterial surface ripened cheese, as well as aspects of the methods for their preparation associated specifically with mould or bacterial surface ripening, and not covered elsewhere.

Soft uncured Italian type cheeses, pasta filata cheese (e.g. Mozzarella) and other similar stretched cheeses, as well as aspects of the methods for the preparation thereof associated specifically with the characteristic properties of said cheeses, and not covered elsewhere.

Cheese from whey (e.g. Ricotta, Mysost) as well as aspects of the methods for the preparation thereof associated specifically with the characteristic properties of said cheeses, and not covered elsewhere.

Hard or semi-hard cheese other than cheddar, as well as aspects of the methods for the preparation thereof associated specifically with the characteristic properties of said cheeses, and not covered elsewhere.

Cheddar type cheese and similar hard cheeses without eyes, as well as aspects of the methods for the preparation thereof associated specifically with the characteristic properties of said cheeses, and not covered elsewhere.

The wording "similar hard cheeses" in the title is somewhat vague. It is prefer to classify only cheddar cheese and cheeses explicitly designated as being similar to cheddar in this group.

Soft unripened cheese (e.g. cottage cheese, cream cheese, fresh cheese), as well as aspects of the methods for the preparation thereof associated specifically with the characteristic properties of said cheeses, and not covered elsewhere.

Please note that process cheese is often incorrectly designated as cream cheese. Process cheese preparation usually involves melting of cheese curd (usually at about 60-65 °C or more) and emulsification. If both steps are not mentioned, the maximum temperature at which the curd is treated and the duration of the heat treatment should be considered for delimiting process cheese from cream cheese.

Methods for preparing soft unripened cheese (e.g. cottage cheese, cream cheese) wherein an additive other than acidifying agents, dairy products, proteins - except gelatine -, fats, enzymes, microorganisms, NaCl, CaCl₂ or KCl is used, as well as aspects of the methods for the preparation thereof associated specifically with the characteristic properties of said cheese, and not covered elsewhere. Foamed fresh cheese products (i.e. fresh cheese products containing gas as additive).

Process cheese preparations and methods for their preparation (e.g. melting, emulsifying, sterilising).

Please note that process cheese is often incorrectly designated as cream cheese. Process cheese preparation usually involves melting of cheese curd (usually at about 60-65 °C or more) and emulsification. If both steps are not mentioned, the maximum temperature at which the curd is treated and the duration of the heat treatment should be considered for delimiting process cheese from cream cheese.

Surface melting used in the preparation of process cheese preparations.

Methods for preparing process cheese preparations, wherein substances are added to the curd or cheese before or during melting, as well as melting salts.

Methods for preparing process cheese preparations, wherein after melting the curd is treated, or substances are added thereto.

Cheese powder and dried cheese preparations.

Other cheese preparations and mixtures of cheese with other foodstuffs, as well as methods for their preparation.

Liquid cheese products, e.g. cheese sauces and cheese beverages, as well as methods for their preparation.

Sliced, multilayered or stuffed cheese, and cheese loaves, as well as methods for their preparation.

Fried, baked or roasted cheese products (e.g. cheese cakes), foamed cheese products (e.g. soufflés), and expanded cheese in solid form.

Other cheese preparations and mixtures of cheese with other foodstuffs obtained by addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, or isolated or concentrated proteins from milk.

Other cheese preparations and mixtures of cheese with other foodstuffs obtained by addition, to cheese or curd, of minerals (including organic salts thereof), trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or yeast autolysate, vitmains, or derivatives of these compounds.

Other cheese preparations and mixtures of cheese with other foodstuffs obtained by addition, to cheese or curd, of colorants, synthetic flavours, or artificial sweeteners, including sugar alcohols.

Other cheese preparations and mixtures of cheese with other foodstuffs obtained by addition of non-milk proteins or non-milk fats, including polyol fatty acid polyesters or mineral oils.

Methods for treating cheese wherein the cheese is treated after reaching its definite form, e.g. ripening or smoking.

Methods for treating cheese after reaching its definite form by covering the cheese surface (e.g. with paraffin wax).

Methods for treating cheese after reaching its definite form by covering the cheese surface with a non-edible (semi-) liquid coating, e.g. wax or polymer dispersions.

Methods for treating cheese after reaching its definite form by covering the cheese surface with non-edible preformed foils, films or bandages.

Cheese substitutes and methods for their preparation.

Cheese substitutes containing proteins mainly from pulses or oilseeds and methods for their preparation.

Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as protein, fat or carbohydrate source, and methods for their preparation.

Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as protein, fat or carbohydrate source, and containing proteins mainly from pulses or oilseeds, as well as methods for their preparation.

Whey and whey preparations containing or treated with, respectively, microorganisms or enzymes, as well as methods for their preparation.

Whey and whey preparations containing or treated with, respectively, lactose hydrolysing enzymes (e.g. lactase, beta-glucosidase), as well as methods for their preparation.

Whey and whey preparations containing or treated only with, respectively, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria, as well as methods for their preparation.

Whey and whey preparations containing non-milk components as source of fats or proteins, as well as methods for their preparation.

Mixtures of whey with milk products or milk components, as well as methods for their preparation.

Whey and whey preparations containing other organic additives, e.g. vegetable or animal products, as well as methods for their preparation.

Whey and whey preparations containing inorganic additives, as well as methods for their preparation.

Other dairy products (i.e. dairy products not covered by the preceding classes).