A
SECTION A — HUMAN NECESSITIES
  
FOODSTUFFS; TOBACCO
 A23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
 A23

Note(s)

  1. Attention is drawn to the following places:
    C08BPolysaccharides, derivatives thereof 
    C11Animal or vegetable oils, fats, fatty substances or waxes 
    C12Biochemistry, beer, spirits, wine, vinegar 
    C13Sugar industry.  [4] 
  2. Processes using enzymes or micro-organisms in order to:
    1. liberate, separate or purify a pre-existing compound or composition, or to
    2. treat textiles or clean solid surfaces of materials
    are further classified in subclass C12S.  [5]
 A23C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs A23J 1/00; preparation of peptides, e.g. of proteins, in general C07K 1/00)
 A23C

Note(s)

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. A01J for treatment of milk or cream for manufacture of butter or cheese.  [3]

 A23C
Subclass index
DAIRY TECHNOLOGY 1/00 - 7/00
MILK PREPARATIONS; MILK SUBSTITUTES; CREAM; BUTTER 9/00; 11/00; 13/00; 15/00
CHEESE; CHEESE SUBSTITUTES 19/00; 20/00
BUTTERMILK; WHEY; OTHER DAIRY PRODUCTS 17/00; 21/00; 23/00
 A23C 1/00 - 
A23C 7/00
General dairy technology
P:100 A23C 1/00
Concentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/00, cheese powder A23C 19/00; evaporating in general B01D 1/00)  [3]
P:0 A23C 3/00
Preservation of milk or milk preparations (of cream A23C 13/00; of butter A23C 15/00; of cheese A23C 19/00)
P:110 A23C 7/00
Other dairy technology
 A23C 9/00 - 
A23C 23/00
Dairy products; Processes specially adapted therefor
P:80 A23C 9/00
Milk preparations; Milk powder or milk powder preparations (A23C 21/00 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)  [3]
 A23C 9/12
·  Fermented milk preparations; Treatment using micro-organisms or enzymes (whey preparations A23C 21/00)  [3]
 A23C 9/13
·  ·  using additives  [3]
 A23C 9/152
·  containing additives (fermented milk preparations containing additives A23C 9/13)  [3]
P:70 A23C 11/00
Milk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C 20/00; butter substitutes A23D; cream substitutes A23L 1/19)
P:50 A23C 13/00
Cream; Cream preparations (ice-cream A23G 9/00); Making thereof (coffee whitener compositions A23C 11/00; cream substitutes A23L 1/19)
P:20 A23C 15/00
Butter; Butter preparations; Making thereof (butter substitutes A23D)
P:10 A23C 17/00
Buttermilk; Buttermilk preparations (A23C 9/00 takes precedence; preservation A23C 3/00)  [3]
P:40 A23C 19/00
Cheese; Cheese preparations; Making thereof (cheese substitutes A23C 20/00; casein A23J 1/00)
P:30 A23C 20/00
Cheese substitutes (A23C 19/00 takes precedence)  [3]
P:60 A23C 21/00
Whey; Whey preparations (A23C 1/00, A23C 3/00, A23C 9/00 take precedence)  [3]
P:90 A23C 23/00
Other dairy products