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. Fulltext... Hierarchy... Expanded...A01J for treatment of milk or cream for manufacture of butter or cheese. [3]
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF [1,8]
A23G
Note(s)
In this subclass, the following term is used with the meaning indicated:
"ice-cream" includes any edible frozen or congealed semi-liquid or pasty substance, e.g. slush-ice. [2]
In this subclass, subject matter which cannot be completely classified in a single one of the main groups should be classified in each relevant main group. [8]
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS (shaping substances in a plastic state in general Fulltext... Hierarchy... Expanded...B29C)