<titlePart> <text>SECTION A <emdash/> HUMAN NECESSITIES</text> </titlePart> <titlePart> <text>FOODSTUFFS</text> </titlePart> <titlePart> <text>TOBACCO</text> </titlePart> <titlePart> <text>FOODS OR FOODSTUFFS</text> </titlePart> <titlePart> <text>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</text> </titlePart> Attention is drawn to the following places: Polysaccharides, derivatives thereof Animal or vegetable oils, fats, fatty substances or waxes Biochemistry, beer, spirits, wine, vinegar Sugar industry. Processes using enzymes or micro-organisms in order to: liberate, separate or purify a pre-existing compound or composition, or to treat textiles or clean solid surfaces of materials are further classified in subclass . <titlePart> <text>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS</text> </titlePart> <titlePart> <text>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</text> </titlePart> <titlePart> <text>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</text> <entryReference>preserving foodstuffs in general <sref ref="A23L0003000000"/></entryReference> <entryReference>applying food preservatives in packages <sref ref="B65D0081280000"/></entryReference> </titlePart> <titlePart> <text>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</text> </titlePart> <titlePart> <text>MILK OR CHEESE SUBSTITUTES</text> </titlePart> <titlePart> <text>MAKING THEREOF</text> <entryReference>obtaining protein compositions for foodstuffs <sref ref="A23J0001000000"/></entryReference> <entryReference>preparation of peptides, e.g. of proteins, in general <sref ref="C07K0001000000"/></entryReference> </titlePart> This subclass covers: the chemical aspects of making dairy products; 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. for treatment of milk or cream for manufacture of butter or cheese. DAIRY TECHNOLOGY MILK PREPARATIONS; MILK SUBSTITUTES; CREAM; BUTTER ; ; ; CHEESE; CHEESE SUBSTITUTES ; BUTTERMILK; WHEY; OTHER DAIRY PRODUCTS ; ; <titlePart> <text>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS</text> <entryReference>animal feeding-stuffs <sref ref="A23K0001000000"/></entryReference> <entryReference>foods or foodstuffs containing edible oils or fats <sref ref="A21D"/>, <sref ref="A23C"/>, <sref ref="A23G"/>, <sref ref="A23L"/></entryReference> <entryReference>obtaining, refining, preserving <sref ref="C11B"/>, <sref ref="C11C"/></entryReference> <entryReference>hydrogenation <sref ref="C11C0003120000"/></entryReference> </titlePart> <titlePart> <text>COFFEE</text> </titlePart> <titlePart> <text>TEA</text> </titlePart> <titlePart> <text>THEIR SUBSTITUTES</text> </titlePart> <titlePart> <text>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</text> <entryReference>coffee or tea pots <sref ref="A47G0019140000"/></entryReference> <entryReference>tea infusers <sref ref="A47G0019160000"/></entryReference> <entryReference>apparatus for making beverages, e.g. coffee or tea, <sref ref="A47J0031000000"/></entryReference> <entryReference>coffee mills <sref ref="A47J0042000000"/></entryReference> </titlePart> <titlePart> <text>COCOA</text> </titlePart> <titlePart> <text>COCOA PRODUCTS, e.g. CHOCOLATE</text> </titlePart> <titlePart> <text>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</text> </titlePart> <titlePart> <text>CONFECTIONERY</text> </titlePart> <titlePart> <text>CHEWING GUM</text> </titlePart> <titlePart> <text>ICE-CREAM</text> </titlePart> <titlePart> <text>PREPARATION THEREOF</text> </titlePart> 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. 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. <titlePart> <text>PROTEIN COMPOSITIONS FOR FOODSTUFFS</text> </titlePart> <titlePart> <text>WORKING-UP PROTEINS FOR FOODSTUFFS</text> </titlePart> <titlePart> <text>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</text> <entryReference>fodder <sref ref="A23K"/></entryReference> <entryReference>protein compositions or phosphatide compositions for pharmaceuticals <sref ref="A61K"/></entryReference> <entryReference>phosphatides <u>per se</u><sref ref="C07F0009100000"/></entryReference> <entryReference>proteins <u>per se</u><sref ref="C07K"/></entryReference> </titlePart> <titlePart> <text>FODDER</text> </titlePart> <titlePart> <text>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES <sref ref="A21D"/> OR <mref ref="A23B" endRef="A23J"/></text> </titlePart> <titlePart> <text>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT</text> <entryReference>shaping or working, not fully covered by this subclass, <sref ref="A23P"/></entryReference> </titlePart> <titlePart> <text>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</text> <entryReference>preservation of flour or dough for baking <sref ref="A21D"/></entryReference> </titlePart> <titlePart> <text>MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES, OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR</text> </titlePart> <titlePart> <text>PEELING VEGETABLES OR FRUIT IN BULK</text> </titlePart> <titlePart> <text>APPARATUS FOR PREPARING ANIMAL FEEDING-STUFFS</text> <entryReference>machines for cutting straw or fodder <sref ref="A01F0029000000"/></entryReference> <entryReference>disintegrating, e.g. shredding, <sref ref="B02C"/></entryReference> <entryReference>severing, e.g. cutting, splitting, slicing, <sref ref="B26B"/>, <sref ref="B26D"/></entryReference> </titlePart> APPARATUS FOR DRAINING MACHINES FOR STONING OR REMOVING SEED CONTAINING SECTIONS , MACHINES FOR HULLING, HUSKING, CRACKING, OR PEELING , APPARATUS FOR PREPARING ANIMAL FEEDING-STUFFS MACHINES FOR OTHER TREATMENT <titlePart> <text>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS</text> <entryReference>shaping substances in a plastic state in general <sref ref="B29C"/></entryReference> </titlePart> Attention is drawn to subclasses , , , , , in addition to other subclasses of , in connection with the shaping or working of foodstuffs.