(0)A23C:0/2:
IPC6
SECTION A - HUMAN NECESSITIES
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE...
A23C
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A 23 C

 DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs A 23 J 1/00; preparation of peptides, e.g. of proteins, in general C 07 K 1/00)
 

Note
 

This subclass covers:
 

-

 the chemical aspects of making dairy products; [3]
 

-

 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. A 01 J for treatment of milk or cream for manufacture of butter or cheese. [3]

 

 

 

General dairy technology
 

 1
/ 00 Concentration, evaporation or drying (products obtained thereby A 23 C 9/00; making butter powder A 23 C 15/14, cheese powder A 23 C 19/086; evaporating in general B 01 D 1/00) [3]

1
/ 01 • Drying in thin layers [3]  

1
/ 03 • • on drums or rollers [3]  

1
/ 04 • by spraying into a gas stream  

1
/ 05 • • combined with agglomeration [3]  

1
/ 06 • Concentration by freezing out the water  

1
/ 08 • • Freeze drying [3]  

1
/ 10 • Foam drying (A 23 C 1/04, A 23 C 1/08 take precedence) [3]  

1
/ 12 • Concentration by evaporation [3]  

1
/ 14 • combined with other treatment (A 23 C 3/00, A 23 C 9/00 take precedence) [3]  

1
/ 16 • • using additives [3]  
 

 3
/ 00 Preservation of milk or milk preparations (of cream A 23 C 13/08; of butter A 23 C 15/18; of cheese A 23 C 19/097)

3
/ 02 • by heating (A 23 C 3/07 takes precedence) [3]  

3
/ 023 • • in packages [3]  

3
/ 027 • • • progressively transported through the apparatus [3]  

3
/ 03 • • the materials being loose unpacked [3]  

3
/ 033 • • • and progressively transported through the apparatus [3]  

3
/ 037 • • • • in direct contact with the heating medium, e.g. steam [3]  

3
/ 04 • by freezing or cooling  

3
/ 05 • • in packages [3]  

3
/ 07 • by irradiation, e.g. by microwaves [3]  

3
/ 08 • by addition of preservatives (additions of micro-organisms or enzymes A 23 C 9/12, of other substances A 23 C 9/152)  
 

 7
/ 00 Other dairy technology

7
/ 02 • Chemical cleaning of dairy apparatus (cleaning in general B 08 B, e.g. B 08 B 3/08); Use of sterilisation methods therefor (sterilisation methods per se A 61 L) [3]  

7
/ 04 • Removing unwanted substances from milk (by filtering A 01 J 9/02, A 01 J 11/06) [3]  

Dairy products; Processes specially adapted therefor
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