Milk preparations; Milk powder or milk powder preparations (A 23 C 21/06 takes precedence; preservation A 23 C 3/00; chocolate milk A 23 G 1/00; ice-cream, mixtures for preparation of ice-cream A 23 G 9/00; puddings, dry powder puddings A 23 L 1/187) [3]
9
/
12
•
Fermented milk preparations; Treatment using micro-organisms or enzymes (whey preparations A 23 C 21/00) [3]
9
/
123
•
•
using only micro-organisms of the genus lactobacteriaceae; Yoghourt (A 23 C 9/13 takes precedence) [3]
9
/
127
•
•
using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes, e.g. kefir, koumiss (A 23 C 9/13 takes precedence) [3]
9
/
13
•
•
using additives [3]
9
/
133
•
•
•
Fruit or vegetables [3]
9
/
137
•
•
•
Thickening substances [3]
9
/
14
•
in which the chemical composition of the milk is modified by non-chemical treatment [3]
9
/
142
•
•
by dialysis, reverse osmosis or ultrafiltration (A 23 C 9/144 takes precedence) [3]
9
/
144
•
•
by electrical means, e.g. electrodialysis [3]
9
/
146
•
•
by ion-exchange [3]
9
/
148
•
•
by molecular sieve or gel filtration [3]
9
/
15
•
Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins (containing thickening substances A 23 C 9/154; mixtures of whey, with milk products or milk components A 23 C 21/06) [3]
9
/
152
•
containing additives (fermented milk preparations containing additives A 23 C 9/13) [3]
9
/
154
•
•
containing thickening substances, eggs or cereal preparations; Milk gels [3]
9
/
156
•
•
Flavoured milk preparations (A 23 C 9/154 takes precedence) [3]
9
/
158
•
•
containing vitamins or antibiotics [3]
9
/
16
•
Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby (A 23 C 1/05, A 23 C 9/18 take precedence) [3]
9
/
18
•
Milk in dried and compressed or semi-solid form [3]
