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]
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)