Note(s) This sub-class covers the chemical aspects of making dairy products. It also covers 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 sub-class, e.g. Fulltext... Hierarchy... Expanded...A01J for treatment of milk or cream for manufacture of butter or cheese. [3] |