|  | A |
SECTION A — HUMAN NECESSITIES

FOODSTUFFS; TOBACCO

|  | A23 |
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

|  | A23 |
1. Note(s) Attention is drawn to the following places:
   Fulltext... Hierarchy... Expanded...C08B | Polysaccharides, derivatives thereof |
   Fulltext... Hierarchy... Expanded...C11 | Animal or vegetable oils, fats, fatty substances or waxes |
   Fulltext... Hierarchy... Expanded...C12 | Biochemistry, beer, spirits, wine, vinegar |
   Fulltext... Hierarchy... Expanded...C13 | Sugar industry. [4] |
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 Fulltext... Hierarchy... Expanded...C12S. [5]

|  | A23C |
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs Fulltext... Hierarchy... Expanded...A23J 1/00; preparation of peptides, e.g. of proteins, in general Fulltext... Hierarchy... Expanded...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. Fulltext... Hierarchy... Expanded...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 (Fulltext... Hierarchy... Expanded...A23C 3/00 takes precedence; products obtained thereby Fulltext... Hierarchy... Expanded...A23C 9/00; making butter powder Fulltext... Hierarchy... Expanded...A23C 15/14, cheese powder Fulltext... Hierarchy... Expanded...A23C 19/086; evaporating in general Fulltext... Hierarchy... Expanded...B01D 1/00) [3]

|  | A23C 1/01 |
· | Drying in thin layers [3]

|  | A23C 1/03 |
· · | on drums or rollers [3]

|  | A23C 1/04 |
· | by spraying into a gas stream

|  | A23C 1/05 |
· · | combined with agglomeration [3]

|  | A23C 1/06 |
· | Concentration by freezing out the water

|  | A23C 1/08 |
· · | Freeze drying [3]

|  | A23C 1/10 |
· | Foam drying (Fulltext... Hierarchy... Expanded...A23C 1/04, Fulltext... Hierarchy... Expanded...A23C 1/08 take precedence) [3]

|  | A23C 1/12 |
· | Concentration by evaporation [3]

|  | A23C 1/14 |
· | combined with other treatment [3]

|  | A23C 1/16 |
· · | using additives [3]

P:0 |  | A23C 3/00 |
Preservation of milk or milk preparations (of cream Fulltext... Hierarchy... Expanded...A23C 13/08; of butter Fulltext... Hierarchy... Expanded...A23C 15/18; of cheese Fulltext... Hierarchy... Expanded...A23C 19/097)

|  | A23C 3/02 |
· | by heating (Fulltext... Hierarchy... Expanded...A23C 3/07 takes precedence) [3]

|  | A23C 3/023 |
· · | in packages [3]

|  | A23C 3/027 |
· · · | progressively transported through the apparatus [3]

|  | A23C 3/03 |
· · | the materials being loose unpacked [3]

|  | A23C 3/033 |
· · · | and progressively transported through the apparatus [3]

|  | A23C 3/037 |
· · · · | in direct contact with the heating medium, e.g. steam [3]

|  | A23C 3/04 |
· | by freezing or cooling

|  | A23C 3/05 |
· · | in packages [3]

|  | A23C 3/07 |
· | by irradiation, e.g. by microwaves [3]

|  | A23C 3/08 |
· | by addition of preservatives (additions of micro-organisms or enzymes Fulltext... Hierarchy... Expanded...A23C 9/12, of other substances Fulltext... Hierarchy... Expanded...A23C 9/152)

P:110 |  | A23C 7/00 |
Other dairy technology

|  | A23C 7/02 |
· | Chemical cleaning of dairy apparatus (cleaning in general Fulltext... Hierarchy... Expanded...B08B, e.g. Fulltext... Hierarchy... Expanded...B08B 3/08); Use of sterilisation methods therefor (sterilisation methods per se Fulltext... Hierarchy... Expanded...A61L) [3]

|  | A23C 7/04 |
· | Removing unwanted substances from milk (by filtering Fulltext... Hierarchy... Expanded...A01J 9/02, Fulltext... Hierarchy... Expanded...A01J 11/06) [3]

|  | 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 (Fulltext... Hierarchy... Expanded...A23C 21/06 takes precedence; preservation Fulltext... Hierarchy... Expanded...A23C 3/00; chocolate milk Fulltext... Hierarchy... Expanded...A23G 1/00; ice-cream, mixtures for preparation of ice-cream Fulltext... Hierarchy... Expanded...A23G 9/00; puddings, dry powder puddings Fulltext... Hierarchy... Expanded...A23L 1/187) [3]

|  | A23C 9/12 |
· | Fermented milk preparations; Treatment using micro-organisms or enzymes (whey preparations Fulltext... Hierarchy... Expanded...A23C 21/00) [3]

|  | A23C 9/123 |
· · | using only micro-organisms of the genus lactobacteriaceae; Yoghurt (Fulltext... Hierarchy... Expanded...A23C 9/13 takes precedence) [3]

|  | A23C 9/127 |
· · | using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes, e.g. kefir, koumiss (Fulltext... Hierarchy... Expanded...A23C 9/13 takes precedence) [3]

|  | A23C 9/13 |
· · | using additives [3]

|  | A23C 9/133 |
· · · | Fruit or vegetables [3]

|  | A23C 9/137 |
· · · | Thickening substances [3]

|  | A23C 9/14 |
· | in which the chemical composition of the milk is modified by non-chemical treatment [3]

|  | A23C 9/14 |
Note(s) When classifying in this group, classification is also made in group Fulltext... Hierarchy... Expanded...B01D 15/08 insofar as subject matter of general interest relating to chromatography is concerned. [8]

|  | A23C 9/142 |
· · | by dialysis, reverse osmosis or ultrafiltration (Fulltext... Hierarchy... Expanded...A23C 9/144 takes precedence) [3]

|  | A23C 9/144 |
· · | by electrical means, e.g. electrodialysis [3]

|  | A23C 9/146 |
· · | by ion-exchange [3]

|  | A23C 9/148 |
· · | by molecular sieve or gel filtration [3]

|  | A23C 9/15 |
· | Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins (containing thickening substances Fulltext... Hierarchy... Expanded...A23C 9/154; mixtures of whey, with milk products or milk components Fulltext... Hierarchy... Expanded...A23C 21/06) [3]

|  | A23C 9/152 |
· | containing additives (fermented milk preparations containing additives Fulltext... Hierarchy... Expanded...A23C 9/13) [3]

|  | A23C 9/154 |
· · | containing thickening substances, eggs or cereal preparations; Milk gels [3]

|  | A23C 9/156 |
· · | Flavoured milk preparations (Fulltext... Hierarchy... Expanded...A23C 9/154 takes precedence) [3]

|  | A23C 9/158 |
· · | containing vitamins or antibiotics [3]

|  | A23C 9/16 |
· | Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby (Fulltext... Hierarchy... Expanded...A23C 1/05, Fulltext... Hierarchy... Expanded...A23C 9/18 take precedence) [3]

|  | A23C 9/18 |
· | Milk in dried and compressed or semi-solid form [3]

|  | A23C 9/20 |
· | Dietetic milk products not covered by groups Fulltext... Hierarchy... Expanded...Fulltext... Hierarchy... Expanded...A23C 9/12-A23C 9/18 [3]

P:70 |  | A23C 11/00 |
Milk substitutes, e.g. coffee whitener compositions (cheese substitutes Fulltext... Hierarchy... Expanded...A23C 20/00; butter substitutes Fulltext... Hierarchy... Expanded...A23D; cream substitutes Fulltext... Hierarchy... Expanded...A23L 1/19)

|  | A23C 11/02 |
· | containing at least one non-milk component as source of fats or proteins (Fulltext... Hierarchy... Expanded...A23C 19/055, Fulltext... Hierarchy... Expanded...A23C 21/04 take precedence) [3]

|  | A23C 11/04 |
· · | containing non-milk fats but no non-milk proteins (Fulltext... Hierarchy... Expanded...A23C 11/08, Fulltext... Hierarchy... Expanded...A23C 11/10 take precedence) [3]

|  | A23C 11/06 |
· · | containing non-milk proteins (Fulltext... Hierarchy... Expanded...A23C 11/08, Fulltext... Hierarchy... Expanded...A23C 11/10 take precedence) [3]

|  | A23C 11/08 |
· · | containing caseinates but no other milk proteins nor milk fats [3]

|  | A23C 11/10 |
· · | containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk [3]

P:50 |  | A23C 13/00 |
Cream; Cream preparations (ice-cream Fulltext... Hierarchy... Expanded...A23G 9/00); Making thereof (coffee whitener compositions Fulltext... Hierarchy... Expanded...A23C 11/00; cream substitutes Fulltext... Hierarchy... Expanded...A23L 1/19)

|  | A23C 13/08 |
· | Preservation [3]

|  | A23C 13/10 |
· · | by addition of preservatives (Fulltext... Hierarchy... Expanded...A23C 13/14, Fulltext... Hierarchy... Expanded...A23C 13/16 take precedence) [3]

|  | A23C 13/12 |
· | Cream preparations

|  | A23C 13/14 |
· · | containing milk products or milk components [3]

|  | A23C 13/16 |
· · | containing, or treated with, micro-organisms, enzymes, or antibiotics; Sour cream [3]

P:20 |  | A23C 15/00 |
Butter; Butter preparations; Making thereof (butter substitutes Fulltext... Hierarchy... Expanded...A23D)

|  | A23C 15/02 |
· | Making thereof

|  | A23C 15/04 |
· · | from butter oil or anhydrous butter [3]

|  | A23C 15/06 |
· · | Treating cream prior to phase inversion [3]

|  | A23C 15/12 |
· | Butter preparations

|  | A23C 15/14 |
· · | Butter powder; Butter oil, i.e. melted butter, e.g. ghee [3]

|  | A23C 15/16 |
· · | Butter having reduced fat content [3]

|  | A23C 15/18 |
· | Preservation [3]

|  | A23C 15/20 |
· · | by addition of preservatives [3]

P:10 |  | A23C 17/00 |
Buttermilk; Buttermilk preparations (Fulltext... Hierarchy... Expanded...A23C 9/14 takes precedence; preservation Fulltext... Hierarchy... Expanded...A23C 3/00) [3]

|  | A23C 17/02 |
· | containing, or treated with, micro-organisms or enzymes [3]

P:40 |  | A23C 19/00 |
Cheese; Cheese preparations; Making thereof (cheese substitutes Fulltext... Hierarchy... Expanded...A23C 20/00; casein Fulltext... Hierarchy... Expanded...A23J 1/20)

|  | A23C 19/02 |
· | Making cheese curd [3]

|  | A23C 19/024 |
· · | using continuous procedure [3]

|  | A23C 19/028 |
· · | without substantial whey separation from coagulated milk [3]

|  | A23C 19/032 |
· · | characterised by the use of specific micro-organisms, or enzymes of microbial origin [3]

|  | A23C 19/04 |
· · | characterised by the use of specific enzymes of vegetable or animal origin (Fulltext... Hierarchy... Expanded...A23C 19/032 takes precedence) [3]

|  | A23C 19/045 |
· · | Coagulation of milk without rennet or rennet substitutes [3]

|  | A23C 19/05 |
· · | Treating milk before coagulation; Separating whey from curd (Fulltext... Hierarchy... Expanded...A23C 19/097 takes precedence) [3]

|  | A23C 19/055 |
· · | Addition of non-milk fats or non-milk proteins [3]

|  | A23C 19/06 |
· | Treating cheese curd after whey separation; Products obtained thereby (Fulltext... Hierarchy... Expanded...A23C 19/097 takes precedence) [3]

|  | A23C 19/064 |
· · | Salting [3]

|  | A23C 19/068 |
· · | Particular types of cheese [3]

|  | A23C 19/072 |
· · · | Cheddar type [3]

|  | A23C 19/076 |
· · · | Soft unripened cheese, e.g. cottage or cream cheese [3]

|  | A23C 19/08 |
· · · | Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing [3]

|  | A23C 19/082 |
· · · · | Adding substances to the curd before or during melting; Melting salts [3]

|  | A23C 19/084 |
· · · · | Treating the curd, or adding substances thereto, after melting (adding non-milk components Fulltext... Hierarchy... Expanded...A23C 19/093) [3]

|  | A23C 19/086 |
· · | Cheese powder; Dried cheese preparations [3]

|  | A23C 19/09 |
· · | Other cheese preparations; Mixtures of cheese with other foodstuffs (preservation Fulltext... Hierarchy... Expanded...A23C 19/097) [3]

|  | A23C 19/093 |
· · · | Addition of non-milk fats or non-milk proteins [3]

|  | A23C 19/097 |
· | Preservation [3]

|  | A23C 19/10 |
· · | Addition of preservatives [3]

|  | A23C 19/11 |
· · · | of antibiotics [3]

|  | A23C 19/14 |
· | Treating cheese after having reached its definite form, e.g. ripening, smoking (preservation Fulltext... Hierarchy... Expanded...A23C 19/097)

|  | A23C 19/16 |
· · | Covering the cheese surface, e.g. with paraffin wax

P:30 |  | A23C 20/00 |
Cheese substitutes (Fulltext... Hierarchy... Expanded...A23C 19/055, Fulltext... Hierarchy... Expanded...A23C 19/093 take precedence) [3]

|  | A23C 20/02 |
· | containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates [3]

P:60 |  | A23C 21/00 |
Whey; Whey preparations (Fulltext... Hierarchy... Expanded...A23C 1/00, Fulltext... Hierarchy... Expanded...A23C 3/00, Fulltext... Hierarchy... Expanded...A23C 9/14 take precedence) [3]

|  | A23C 21/02 |
· | containing, or treated with, micro-organisms or enzymes [3]

|  | A23C 21/04 |
· | containing non-milk components as source of fats or proteins [3]

|  | A23C 21/06 |
· | Mixtures of whey with milk products or milk components [3]

|  | A23C 21/08 |
· | containing other organic additives, e.g. vegetable or animal products [3]

|  | A23C 21/10 |
· | containing inorganic additives [3]

P:90 |  | A23C 23/00 |
Other dairy products