WebCPC CPC COOPERATIVE PATENT CLASSIFICATION

A23C　DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs, {e.g. from milk}, A23J 1/00; preparation of peptides, e.g. of proteins, in general C07K 1/00)

A23C 1/00 Concentration, evaporation or drying (products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00)

A23C 1/01 ・Drying in thin layers

A23C 1/03 ・・on drums or rollers

A23C 1/04 ・by spraying into a gas stream

A23C 1/045 ・・{by simultaneously or separately spraying of two different liquid products other than water or steam; by separate addition of additives other than milk products or lactose in the spray-dryer}

A23C 1/05 ・・combined with agglomeration {granulation or coating}

A23C 1/06 ・Concentration by freezing out the water

A23C 1/08 ・・Freeze-drying

A23C 1/10 ・Foam drying (A23C 1/04, A23C 1/08 take precedence)

A23C 1/12 ・Concentration by evaporation

A23C 1/14 ・combined with other treatment (A23C 3/00, A23C 9/00 take precedence)

A23C 1/16 ・・using additives

A23C 3/00 Preservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097)

A23C 3/005 ・{Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere (impregnation with inert gases A23C 9/1524)}

A23C 3/02 ・by heating (A23C 3/07 takes precedence)

A23C 3/023 ・・in packages

A23C 3/027 ・・・progressively transported through the apparatus

A23C 3/03 ・・the materials being loose unpacked

A23C 3/031 ・・・{Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge}

A23C 3/033 ・・・and progressively transported through the apparatus

A23C 3/0332 ・・・・{in contact with multiple heating plates}

A23C 3/0335 ・・・・{the milk being heated by electrical or mechanical means, e.g. by friction}

A23C 3/0337 ・・・・{the milk flowing through with indirect heat exchange, containing rotating elements, e.g. for improving the heat exchange}

A23C 3/037 ・・・・in direct contact with the heating medium, e.g. steam

A23C 3/0375 ・・・・・{by pulverisation of the milk, including free falling film}

A23C 3/04 ・by freezing or cooling

A23C 3/045 ・・{Freezing in loose unpacked form}

A23C 3/05 ・・in packages

A23C 3/055 ・・・{Freezing in packages}

A23C 3/07 ・by irradiation, e.g. by microwaves; {by sonic or ultrasonic waves}

A23C 3/073 ・・{by sonic or ultrasonic waves}

A23C 3/076 ・・{by ultraviolet or infrared radiation}

A23C 3/08 ・by addition of preservatives (addition of micro-organisms or enzymes A23C 9/12, of other substances A23C 9/152)

A23C 3/085 ・・{Inorganic compounds, e.g. lactoperoxidase - H2O2 systems}

A23C 7/00 Other dairy technology

A23C 7/02 ・Chemical cleaning of dairy apparatus (cleaning in general B08B, e.g. B08B 3/08); Use of sterilisation methods therefor (sterilisation methods per se A61L)

A23C 7/04 ・Removing unwanted substances {other than lactose or milk proteins} from milk (by filtering A01J 9/02, A01J 11/06)

A23C 7/043 ・・{using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents (A23C 9/146 and A23C 9/148 take precedence)}

A23C 7/046 ・・{by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate}

A23C 9/00 Milk preparations; Milk powder or milk powder preparations (21/06 takes precedence; preservation A23C 3/00; chocolate milk A23G 1/00; ice-cream, mixtures for preparation of ice-cream A23G 9/00; puddings, dry powder puddings A23L 1/187)

A23C 9/005 ・{Condensed milk; Sugared condensed milk (A23C 1/06 and A23C 1/12 take precedence)}

A23C 9/12 ・Fermented milk preparations; Treatment using micro-organisms or enzymes (whey preparations A23C 21/00)

A23C 9/1203 ・・{Addition of, or treatment with, enzymes or micro-organisms other than lactobacteriaceae}

A23C 9/1206 ・・・{Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase}

A23C 9/1209 ・・・{Proteolytic or milk coagulating enzymes, e.g. trypsine}

A23C 9/1213 ・・・{Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase}

A23C 9/1216 ・・・{Other enzymes}

A23C 9/122 ・・{Apparatus for preparing or treating fermented milk products}

A23C 9/1223 ・・・{for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt}

A23C 9/1226 ・・・{for making set yoghurt in containers without stirring, agitation or transport of the yoghurt or the containers during incubation, heating or cooling; Domestic yoghurt apparatus without agitating means}

A23C 9/123 ・・using only micro-organisms of the genus lactobacteriaceae; Yoghurt (A23C 9/13 takes precedence)

A23C 9/1232 ・・・{in powdered, granulated or dried solid form}

A23C 9/1234 ・・・{characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.}

A23C 9/1236 ・・・{using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general (A23C 9/1234 and A23C 17/02 take precedence)}

A23C 9/1238 ・・・{using specific L. bulgaricus or S. thermophilus micro-organisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus}

A23C 9/127 ・・using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes e.g. kefir, koumiss (A23C 9/13 takes precedence)

A23C 9/1275 ・・・{using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae}

A23C 9/13 ・・using additives

A23C 9/1307 ・・・{Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods}

A23C 9/1315 ・・・{Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products}

A23C 9/1322 ・・・{Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins}

A23C 9/133 ・・・Fruit or vegetables

A23C 9/137 ・・・Thickening substances

A23C 9/14 ・in which the chemical composition of the milk is modified by non-chemical treatment

A23C 9/142 ・・by dialysis, reverse osmosis or ultrafiltration (A23C 9/144 takes precedence)

A23C 9/1422 ・・・{by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate}

A23C 9/1425 ・・・{by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate}

A23C 9/1427 ・・・{by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting}

A23C 9/144 ・・by electrical means, e.g. electrodialysis

A23C 9/146 ・・by ion-exchange

A23C 9/1465 ・・・{Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution}

A23C 9/148 ・・by molecular sieve or gel filtration {or chromatographic treatment (A23C 9/1465 takes precedence)}

A23C 9/15 ・Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins (containing thickening substances A23C 9/154; mixtures of whey, with milk products or milk components A23C 21/06)

A23C 9/1504 ・・{Spreads, semi-solid products}

A23C 9/1508 ・・{Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk}

A23C 9/1512 ・・{containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate}

A23C 9/1516 ・・{Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins}

A23C 9/152 ・containing additives (fermented milk preparations containing additives A23C 9/13)

A23C 9/1522 ・・{Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk}

A23C 9/1524 ・・{Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming}

A23C 9/1526 ・・{Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof}

A23C 9/1528 ・・{Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof}

A23C 9/154 ・・containing thickening substances, eggs or cereal preparations; Milk gels

A23C 9/1542 ・・・{Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices (fermentation A23C 9/12)}

A23C 9/1544 ・・・{Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres}

A23C 9/1546 ・・・・{in powdered, granulated or dried solid form}

A23C 9/1548 ・・・{Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam}

A23C 9/156 ・・Flavoured milk preparations; {Addition of fruits, vegetables, sugars, sugar alcohols, sweeteners}(A23C 9/154 takes precedence)

A23C 9/1565 ・・・{Acidified milk products, e.g. milk flavoured with fruit juices (A23C 9/1542 takes precedence; fermentation A23C 9/12)}

A23C 9/158 ・・containing vitamins or antibiotics

A23C 9/1585 ・・・{Antibiotics; Bacteriocins; Fungicides from micro-organisms}

A23C 9/16 ・Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby (A23C 1/05, A23C 9/18 take precedence)

A23C 9/18 ・Milk in dried and compressed or semi-solid form

A23C 9/20 ・Dietetic milk products not covered by groups A23C 9/12 to A23C 9/18

A23C 9/203 ・・{containing bifidus-active substances, e.g. lactulose; containing oligosaccharides}

A23C 9/206 ・・{Colostrum; Human milk}

A23C 11/00 Milk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C 20/00; butter substitutes A23D; cream substitutes A23L 1/19)

A23C 11/02 ・containing at least one non-milk component as source of fats or proteins (A23C 19/055, A23C 21/04 take precedence)

A23C 11/04 ・・containing non-milk fats but no non-milk proteins (A23C 11/08, A23C 11/10 take precedence)

A23C 11/045 ・・・{obtained by mixing the non-fat components in powdered form with the fats or by dry mixing of the components}

A23C 11/06 ・・containing non-milk proteins (A23C 11/08, A23C 11/10 take precedence)

A23C 11/065 ・・・{Microbial proteins, inactivated yeast or animal proteins}

A23C 11/08 ・・containing caseinates but no other milk proteins nor milk fats

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

A23C 11/103 ・・・{containing only proteins from pulses, oilseeds or nuts, e.g. soy or nut milk}

A23C 11/106 ・・・・{Addition of, or treatment with, micro-organisms (A23C 20/025 andA23L 1/2118 take precedence)}

A23C 13/00 Cream; Cream preparations; Making thereof (coffee whitener compositions A23C 11/00; cream substitutes A23L 1/19)

A23C 13/08 ・Preservation

A23C 13/085 ・・{Freezing; Subsequent melting}

A23C 13/10 ・・by addition of preservatives (A23C 13/14, A23C 13/16 take precedence)

A23C 13/12 ・Cream preparations (ice-cream A23G 9/00)

A23C 13/125 ・・{in powdered, granulated or solid form}

A23C 13/14 ・・containing milk products or {non-fat} milk components

A23C 13/16 ・・containing, or treated with, micro-organisms, enzymes, or antibiotics; Sour cream

A23C 13/165 ・・・{Making sour cream by chemical or physical means only}

A23C 15/00 Butter; Butter preparations; Making thereof (butter substitutes A23D)

A23C 15/02 ・Making thereof

A23C 15/04 ・・from butter oil or anhydrous butter

A23C 15/06 ・・Treating cream {or milk} prior to phase inversion

A23C 15/065 ・・・{Addition of a treatment with micro-organisms or enzymes; Addition of cultured milk products}

A23C 15/12 ・Butter preparations

A23C 15/123 ・・{Addition of micro-organisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates}

A23C 15/126 ・・{Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids}

A23C 15/14 ・・Butter powder; Butter oil, i.e. melted butter, e.g. ghee; {Anhydrous butter}

A23C 15/145 ・・・{Removal of steroids, e.g. cholesterol or free acids; Fractionation of anhydrous milkfat by extraction with solvents other than solvent crystallisation or with supercritical gases or by distillation}

A23C 15/16 ・・Butter having reduced fat content

A23C 15/165 ・・・{prepared by addition of microorganisms; Cultured spreads}

A23C 15/18 ・Preservation

A23C 15/20 ・・by addition of preservatives {or antioxidants}

A23C 17/00 Buttermilk; Buttermilk preparations (A23C 9/14 takes precedence; preservation A23C 3/00)

A23C 17/02 ・containing, or treated with, micro-organisms or enzymes

A23C 19/00 Cheese; Cheese preparations; Making thereof (cheese substitutes A23C 20/00; casein A23J 1/20)

A23C 19/02 ・Making cheese curd

A23C 19/024 ・・using continuous procedure

A23C 19/0245 ・・・{with immobilized enzymes or micro-organisms}

A23C 19/028 ・・without substantial whey separation from coagulated milk

A23C 19/0285 ・・・{by dialysis or ultrafiltration}

A23C 19/032 ・・characterised by the use of specific micro-organisms, or enzymes of microbial origin

A23C 19/0321 ・・・{Propionic acid bacteria}

A23C 19/0323 ・・・{using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C 19/0682)}

A23C 19/0325 ・・・{using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria}

A23C 19/0326 ・・・{Rennet produced by fermentation e.g. microbial rennet; Rennet produced by genetic engineering}

A23C 19/0328 ・・・{Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase}

A23C 19/04 ・・characterised by the use of specific enzymes of vegetable or animal origin (A23C 19/032 takes precedence)

A23C 19/041 ・・・{Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain}

A23C 19/043 ・・・{Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme}

A23C 19/045 ・・Coagulation of milk without rennet or rennet substitutes {followed by whey separation}

A23C 19/0455 ・・・{Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means}

A23C 19/05 ・・Treating milk before coagulation; Separating whey from curd (19/097, {A23C 19/045} take precedence)

A23C 19/051 ・・・{Acidifying by combination of acid fermentation and of chemical or physical means}

A23C 19/052 ・・・{Acidifying only by chemical or physical means}

A23C 19/053 ・・・{Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk}

A23C 19/054 ・・・{using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms}

A23C 19/055 ・・Addition of non-milk fats or non-milk proteins, {polyol fatty acid polyesters or mineral oils}

A23C 19/06 ・Treating cheese curd after whey separation; Products obtained thereby (A23C 19/097 takes precedence)

A23C 19/061 ・・{Addition of, or treatment with, micro-organisms (A23C 19/0682 takes precedence)}

A23C 19/062 ・・・{using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures}

A23C 19/063 ・・{Addition of, or treatment with, enzymes or cell-free extracts of micro-organisms}

A23C 19/064 ・・Salting

A23C 19/068 ・・Particular types of cheese

A23C 19/0682 ・・・{Mould-ripened or bacterial surface ripened cheeses}

A23C 19/0684 ・・・{Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses}

A23C 19/0686 ・・・{Cheese from whey, e.g. mysost}

A23C 19/0688 ・・・{Hard cheese or semi-hard cheese with or without eyes (A23C 19/072 takes precedence)}

A23C 19/072 ・・・Cheddar type {or similar hard cheeses without eyes}

A23C 19/076 ・・・Soft unripened cheese, e.g. cottage or cream cheese

A23C 19/0765 ・・・・{Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, micro-organisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products}

A23C 19/08 ・・・Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing

A23C 19/081 ・・・・{Surface melting}

A23C 19/082 ・・・・Adding substances to the curd before or during melting; Melting salts

A23C 19/084 ・・・・Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C 19/093)

A23C 19/086 ・・Cheese powder; Dried cheese preparations

A23C 19/09 ・・Other cheese preparations; Mixtures of cheese with other foodstuffs (preservation A23C 19/097)

A23C 19/0904 ・・・{Liquid cheese products, e.g. beverages, sauces}

A23C 19/0908 ・・・{Sliced cheese; Multilayered or stuffed cheese; Cheese loaves}

A23C 19/0912 ・・・{Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. souffles; Expanded cheese in solid form}

A23C 19/0917 ・・・{Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk}

A23C 19/0921 ・・・{Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds}

A23C 19/0925 ・・・{Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols}

A23C 19/093 ・・・Addition of non-milk fats or non-milk proteins, {polyol fatty acid polyesters or mineral oils}

A23C 19/097 ・Preservation

A23C 19/0973 ・・{Pasteurisation; Sterilisation; Hot packaging}

A23C 19/0976 ・・{Freezing; Treating cheese in frozen state; Thawing of frozen cheese}

A23C 19/10 ・・Addition of preservatives {(enzymes or micro-organisms, see A23C 19/032, A23C 19/04, A23C 19/061 and A23C 19/063)}

A23C 19/105 ・・・{Inorganic compounds; Inert or noble gases; Carbon dioxide}

A23C 19/11 ・・・of antibiotics {or bacteriocins}

A23C 19/14 ・Treating cheese after having reached its definite form, e.g. ripening, smoking (preservation A23C 19/097)

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

A23C 19/163 ・・・{with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions (in combination with an edible coating A23C 19/16)}

A23C 19/166 ・・・{with non-edible preformed foils, films or bandages}

A23C 20/00 Cheese substitutes (A23C 19/055, A23C 19/093 take precedence)

A23C 20/005 ・{mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu}

A23C 20/02 ・containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates

A23C 20/025 ・・{mainly containing proteins from pulses or oilseeds, e.g. soy curd, tofu}

A23C 21/00 Whey; Whey preparations (A23C 1/00, A23C 3/00, A23C 9/14 take precedence)

A23C 21/02 ・containing, or treated with, micro-organisms or enzymes

A23C 21/023 ・・{Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase}

A23C 21/026 ・・{containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria}

A23C 21/04 ・containing non-milk components as source of fats or proteins

A23C 21/06 ・Mixtures of whey with milk products or milk components

A23C 21/08 ・containing other organic additives, e.g. vegetable or animal products

A23C 21/10 ・containing inorganic additives

A23C 23/00 Other dairy products

A23C 2200/00 Special features

A23C 2210/00 Physical treatment of dairy products (not used, see subgroups)

A23C 2210/05 ・Conventional drying followed by fluidised bed drying; Fluidised bed drying at the bottom of a spray-drier

A23C 2210/10 ・General processes or apparatus not classified in A23C 3/0375 for direct contact of a falling film of liquid with steam

A23C 2210/15 ・High pressure treatment

A23C 2210/20 ・Treatment using membranes, including sterile filtration (not used, see subgroups)

A23C 2210/202 ・・Treatment of milk with a membrane before or after fermentation of the milk, e.g UF of diafiltration

A23C 2210/204 ・・Use of a membrane during fermentation of milk

A23C 2210/206 ・・Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration

A23C 2210/208 ・・Removal of bacteria by membrane filtration; Sterile filtration of milk products

A23C 2210/25 ・Separating and blending (not used, see subgroups)

A23C 2210/252 ・・Separating a milk product in at least two fractions followed by treatment of at least one of the fractions and remixing at least part of the two fractions

A23C 2210/254 ・・Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk

A23C 2210/256 ・・Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation; Bactofugation

A23C 2210/258 ・・Separation or recuperation of fats or lipids from whey or whey products

A23C 2210/30 ・Whipping, foaming, frothing or aerating dairy products

A23C 2210/40 ・Microencapsulation; Encapsulation of particles

A23C 2220/00 Biochemical treatment (not used, see subgroups below)

A23C 2220/10 ・Enzymatic treatment (not used, see subgroups below)

A23C 2220/102 ・・Enzymatic treatment in diffusion reactors, e.g. membrane reactors, without immobilisation of the enzyme

A23C 2220/104 ・・Enzymatic treatment with immobilised enzymes

A23C 2220/106 ・・Enzymatic treatment with enzymes in microgranules or soluble matrices; Entrapment of enzymes or making enzyme aggregates for delayed solubility; Complexation of enzymes

A23C 2220/20 ・Treatment with micro-organisms (not used, see subgroups below)

A23C 2220/202 ・・Genetic engineering of microorganisms used in dairy technology

A23C 2220/204 ・・Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria

A23C 2220/206 ・・Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains

A23C 2220/208 ・・Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milk; Addition of yoghurt to cheese milk

A23C 2230/00 Aspects relating to animal feed or genotype (not used, see subgroups below)

A23C 2230/05 ・Milk or milk products from transgenic animals

A23C 2230/10 ・Animal milk with modified composition due to a specific feed

A23C 2230/15 ・Animal milk with modified composition due to manipulation of the animal, e.g. animal milk comprising antibodies, selection of animals having specific genotypes

A23C 2240/00 Use or particular additives or ingredients (not used, see subgroups below)

A23C 2240/05 ・Milk products enriched with milk fat globule membrane

A23C 2240/10 ・Dairy products containing sterols or sterol derivatives

A23C 2240/15 ・Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products

A23C 2240/20 ・Inert gas treatment, using e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products

A23C 2250/00 Particular aspects related to cheese (not used, see subgroups below)

A23C 2250/05 ・Emulsifying cheese (not used, see subgroups below)

A23C 2250/052 ・・Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degres

A23C 2250/054 ・・Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids

A23C 2250/10 ・Cheese characterised by a specific form

A23C 2250/15 ・Shredded non-dried cheese

A23C 2250/20 ・Compacting shredded or ground cheese other than curd or small cheese pieces without melting

A23C 2250/25 ・Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats

A23C 2250/30 ・Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton

A23C 2250/35 ・Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese

A23C 2250/40 ・Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating

A23C 2250/45 ・Cheese from buttermilk

A23C 2260/00 Particular aspects or types of dairy products (not used, see subgroups below)

A23C 2260/05 ・Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreads; Strained yoghurt; Removal of whey from yoghurt

A23C 2260/10 ・Spreadable dairy products (not used, see subgroups below)

A23C 2260/102 ・・Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products

A23C 2260/104 ・・Water-continuous butterlike spreads; spreads from cream prepared without phase inversion

A23C 2260/15 ・Frozen dairy products (not used, see subgroups below)

A23C 2260/152 ・・Frozen fermented milk products e.g. frozen yoghurt or yoghurt ice cream; Frozen milk products containing living microorganisms.

A23C 2260/154 ・・Frozen non-fermented milk products

A23C 2260/20 ・Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted

A23C 2260/25 ・Dairy compositions providing for tooth protective effects, e.g. anticariogenic effects

A23C 2270/00 Aspects relating to packaging (not used, see subgroups below)

A23C 2270/05 ・Gelled or liquid milk product e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

A23C 2270/10 ・Dairy products filled into pressurised containers with dispensing means for atomisation or foaming

A23C 2270/15 ・Separate packaging or storing of foodstuffs or ingredients to be mixed prior to use or serving e.g. storing into separate compartments of a single container or into separate containers