A23C   1/00  \	0	0	4B001	A23C   1/00	53	ǻ̡ȯޤϴʤˤäʣãˡΣ	Concentration, evaporation or drying  (products obtained thereby A23C 9/00)
A23C   1/01  \	1	1	4B001	A23C   1/01	5	ˡˤ봥Σ	Drying in thin layers [3]
A23C   1/03  \	2	2	4B001	A23C   1/03	6	ɥޤϥ顼ǤΤΡΣ	on drums or rollers [3]
A23C   1/04  \	1	1	4B001	A23C   1/04	64	ήؤʮ̸ˤ	by spraying into a gas stream
A23C   1/05  \	2	2	4B001	A23C   1/05	6	Ȥ߹礵줿ΡΣ	combined with agglomeration [3]
A23C   1/06  \	1	1	4B001	A23C   1/06	17	ʬ뤵ʬΥ뤳Ȥˤǻ	Concentration by freezing out the water
A23C   1/08  \	2	2	4B001	A23C   1/08	14	봥Σ	Freeze drying [3]
A23C   1/10  \	1	1	4B001	A23C   1/10	9	ˢʣããͥˡΣ	Foam drying (A23C 1/04, A23C 1/08 take precedence) [3]
A23C   1/12  \	1	1	4B001	A23C   1/12	36	ȯˤǻ̡Σ	Concentration by evaporation [3]
A23C   1/14  \	1	1	4B001	A23C   1/14	20	¾νȤ߹蘆줿ΡΣ	combined with other treatment [3]
A23C   1/16  \	2	2	4B001	A23C   1/16	29	źʪѤΡΣ	using additives [3]
A23C   7/00  \	0	0	4B001	A23C   7/00	121	¾ȵѡޤʤ¸£ˡΣ	Other dairy technology (preservation of milk or dairy products A23B 11/00)[2025.01]
A23C   7/02  \	1	1	4B001	A23C   7/02	28	֤βŪݡΤλˡλѡΣ	Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor [3, 2006.01]
A23C   7/04  \	1	1	4B001	A23C   7/04	71	ʪνΣ	Removing unwanted substances from milk [3, 2006.01]
A23C   9/00  \	0	0	4B001	A23C   9/00	369	ĴʡʴޤʴĴʡʥۥʤޤʬκʪãޤĴʤ¸£ˡΣ	Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components A23C 21/06;  preservation of milk or milk preparations A23B 11/10)
A23C   9/12  \	1	1	4B001	A23C   9/12	805	ȯĴʡʪޤϹǤѤΣ	Fermented milk preparations; Treatment using microorganisms or enzymes [1, 3, 2006.01]
A23C   9/123  \	2	2	4B001	A23C   9/123	1032	ݤΤߤѤΡ衼ȡʣãͥˡΣ	using only micro-organisms of the genus lactobacteriaceae; Yoghurt (A23C 9/13 takes precedence) [3]
A23C   9/127  \	2	2	4B001	A23C   9/127	399	ݤ¾ʪޤϹǤʻѤΡ㡥եߥʣãͥˡΣ	using micro-organisms of the genus lactobacteriaceae and other micro-organisms or enzymes, e.g. kefir, koumiss (A23C 9/13 takes precedence) [3]
A23C   9/13  \	2	2	4B001	A23C   9/13	1690	źʪѤΡΣ	using additives [3]
A23C   9/133  \	3	3	4B001	A23C   9/133	183	̼¤ޤڡΣ	Fruit or vegetables [3]
A23C   9/137  \	3	3	4B001	A23C   9/137	164	ǻʪΣ	Thickening substances [3]
A23C   9/14  \	1	1	4B001	A23C   9/14	157	βŪ󲽳ŪˤѤΡΣ	in which the chemical composition of the milk is modified by non-chemical treatment
A23C   9/142  \	2	2	4B001	A23C   9/142	208	ƩϤˤΡտƩˤΤޤϸ³ˤΡʣãͥˡΣ	by dialysis, reverse osmosis or ultrafiltration (A23C 9/144 takes precedence) [3]
A23C   9/144  \	2	2	4B001	A23C   9/144	76	ŵŪʡ㡥ŵƩϡˤΡΣ	by electrical means, e.g. electrodialysis [3]
A23C   9/146  \	2	2	4B001	A23C   9/146	88	򴹤ˤΡΣ	by ion-exchange [3]
A23C   9/148  \	2	2	4B001	A23C   9/148	21	ʬҤդ뤤ޤϥˤΡΣ	by molecular sieve or gel filtration [3]
A23C   9/15  \	1	1	4B001	A23C   9/15	145	äޤΤͭʤƹޤϺƷ礵줿ʡΣ	Reconstituted or recombined milk products containing neither non-milk fat nor non-milkproteins [3, 2006.01]
A23C   9/152  \	1	1	4B001	A23C   9/152	1617	źʪͭΡźʪͭȯĴʣãˡΣ	containing additives (fermented milk preparations containing additives A23C 9/13) [3]
A23C   9/154  \	2	2	4B001	A23C   9/154	183	ǻʪޤϹĴʤͭΡߥ륯Σ	containing thickening substances, eggs or cereal preparations; Milk gels [3]
A23C   9/156  \	2	2	4B001	A23C   9/156	341	̣Ť줿ĴʡΣ	Flavoured milk preparations [3, 2006.01]
A23C   9/158  \	2	2	4B001	A23C   9/158	59	ӥߥޤϹʪͭΡΣ	containing vitamins or antibiotics [3]
A23C   9/16  \	1	1	4B001	A23C   9/16	181	ʴνޤγ󥹥ʴ¤ˤä줿ʡʣãͥˡΣ	Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby(A23C 9/18 takes precedence) [1, 3, 2006.01]
A23C   9/18  \	1	1	4B001	A23C   9/18	234	礪Ӱ̤줿뤤ȾξΣ	Milk in dried and compressed or semi-solid form [3]
A23C   9/20  \	1	1	4B001	A23C   9/20	16	ããޤǤΥ롼פޤʤåʡΣ	Dietetic milk products not covered by groups A23C 9/12-A23C 9/18 [3]
A23C  11/00  \	0	0	4B001	A23C  11/00	556	ʡ㡥ҡۥ磻ȡʥʣãʤ¸£ХʣġˡΣ	Milk substitutes, e.g. coffee whitener compositions(cheese substitutes A23C 20/00; preservation of milk substitutes A23B 11/20; butter substitutes A23D)[2025.01]
A23C  11/02  \	1	1	4B001	A23C  11/02	144	äޤȤƾʤȤĤʬͭΡʥɤ¤ˤäޤźããäޤȤʬͭۥޤϥۥĴʣãˡΣ	containing at least one non-milk component as source of fats or proteins (addition of non-milk fats or non-milk proteins in making cheese curd A23C 19/055; whey or whey preparations containing non-milk components as source of fats or proteins A23C 21/04)[2025.01]
A23C  11/04  \	2	2	4B001	A23C  11/04	183	äͭ뤬ͭʤΡʣããͥˡΣ	containing non-milk fats but no non-milk proteins?(A23C 11/08, A23C 11/10 take precedence)[2025.01]
A23C  11/06  \	2	2	4B001	A23C  11/06	123	ͭΡʣããͥˡΣ	containing non-milk proteins (A23C 11/08, A23C 11/10 take precedence)[2025.01]
A23C  11/08  \	2	2	4B001	A23C  11/08	64	󲽹ʪͭ뤬¾뤤äΤͭʤΡΣ	containing caseinates but no other milk proteins nor milk fats[2025.01]
A23C  11/10  \	2	2	4B001	A23C  11/10    ;A23L  11/60    ;A23L  11/65	1058	饯ȡͭ뤫뤤Ϥʤáú岽ʪޤȤƤ¾ΤʤʬͭʤΡΣ	containing or not lactose but no other milk components as source of fats, carbohydrates or proteins[2025.01]
A23C  13/00  \	0	0	4B001	A23C  13/00	225	꡼ࡨ꡼Ĵʡʥ꡼ޤϥ꡼Ĵʤ¸£꡼ǣˡ¤Σ	Cream; Cream preparations (preservation of cream or cream preparations A23B 11/30; ice-cream A23G 9/00); Making thereof
A23C  13/12  \	1	1	4B001	A23C  13/12	276	꡼Ĵ	Cream preparations
A23C  13/14  \	2	2	4B001	A23C  13/14	356	ʤޤʬͭΡΣ	containing milk products or milk components [3]
A23C  13/16  \	2	2	4B001	A23C  13/16	67	ʪǤޤϹʪͭΡ뤤Ϥǽ줿Ρ꡼Σ	containing, or treated with, micro-organisms, enzymes, or antibiotics; Sour cream [3]
A23C  15/00  \	0	0	4B001	A23C  15/00	129	ХХĴʡ¤ʥХޤϥХĴʤ¸£ХʣġˡΣ	Butter; Butter preparations; Making thereof (preservation of butter or butter preparations A23B 11/40; butter substitutes A23D)
A23C  15/02  \	1	1	4B001	A23C  15/02	62	¤	Making thereof
A23C  15/04  \	2	2	4B001	A23C  15/04	18	Хޤ̵ХΤΡΣ	from butter oil or anhydrous butter [3]
A23C  15/06  \	2	2	4B001	A23C  15/06	11	žΥ꡼νΣ	Treating cream prior to phase inversion [3]
A23C  15/12  \	1	1	4B001	A23C  15/12	195	ХĴ	Butter preparations
A23C  15/14  \	2	2	4B001	A23C  15/14	25	ʴХХ롤ʤͻХ㡥Σ	Butter powder; Butter oil, i.e. melted butter, e.g. ghee [3]
A23C  15/16  \	2	2	4B001	A23C  15/16	28	ô̤򸺤餷ХΣ	Butter having reduced fat content [3]
A23C  17/00  \	0	0	4B001	A23C  17/00	38	Хߥ륯Хߥ륯Ĵʡβ󲽳ŪˤѤĴʡʴޤʴĴʣãХߥ륯ޤϥХߥ륯Ĵʤ¸£ˡΣ	Buttermilk; Buttermilk preparations (milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C 9/14; preservation of buttermilk or buttermilk preparations A23B 11/50)[2025.01]
A23C  17/02  \	1	1	4B001	A23C  17/02	22	ʪޤϹǤͭΡ뤤Ϥǽ줿ΡΣ	containing, or treated with, microorganisms or enzymes[2025.01]
A23C  19/00  \	0	0	4B001	A23C  19/00	293	Ĵʡ¤ʥʣãޤϥĴʤ¸£ˡΣ	Cheese; Cheese preparations; Making thereof  (cheese substitutes A23C0020000000; preservation of cheese or cheese preparations A23B0011600000)[2006.01]
A23C  19/02  \	1	1	4B001	A23C  19/02	87	ɤ¤Σ	Making cheese curd [3]
A23C  19/024  \	2	2	4B001	A23C  19/024	13	Ϣ³ѤΡΣ	using continuous procedure [3]
A23C  19/028  \	2	2	4B001	A23C  19/028	22	Ÿμ¼ŪʥۥʬΥԤʤʤΡΣ	without substantial whey separation from coagulated milk [3]
A23C  19/032  \	2	2	4B001	A23C  19/032	245	ʪޤʪιǤλѤˤäħŤ줿ΡΣ	characterised by the use of specific micro-organisms, or enzymes of microbial origin [3]
A23C  19/04  \	2	2	4B001	A23C  19/04	31	ʪޤưʪǤλѤˤäħŤ줿ΡʣãͥˡΣ	characterised by the use of specific enzymes of vegetable or animal origin (A23C 19/032 takes precedence) [3]
A23C  19/045  \	2	2	4B001	A23C  19/045	41	ͥåȤޤϥͥåʤѤʤζŸǡΣ	Coagulation of milk without rennet or rennet substitutes [3]
A23C  19/05  \	2	2	4B001	A23C  19/05	66	ŸνɤΥۥʬΥΣ	Treating milk before coagulation; Separating whey from curd
A23C  19/055  \	2	2	4B001	A23C  19/055	49	äޤźáΣ	Addition of non-milk fats or non-milk proteins [3]
A23C  19/06  \	1	1	4B001	A23C  19/06	159	ۥʬΥΥɤνˤ줿ʡΣ	Treating cheese curd after whey separation; Products obtained thereby
A23C  19/064  \	2	2	4B001	A23C  19/064	19	ñΣ	Salting [3]
A23C  19/068  \	2	2	4B001	A23C  19/068	247	ΥסΣ	Particular types of cheese [3]
A23C  19/072  \	3	3	4B001	A23C  19/072	25	סΣ	Cheddar type [3]
A23C  19/076  \	3	3	4B001	A23C  19/076	225	̤㡥ơޤϥ꡼Σ	Soft unripened cheese, e.g. cottage or cream cheese [3]
A23C  19/08  \	3	3	4B001	A23C  19/08	268	ץĴʡ¤㡥ͻݡΣ	Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing [3]
A23C  19/082  \	4	4	4B001	A23C  19/082	215	ͻޤϤΥɤؤʪźáͻΣ	Adding substances to the curd before or during melting; Melting salts [3]
A23C  19/084  \	4	4	4B001	A23C  19/084	91	ͻΥɤνޤϤʪźäΡʬźäΣãˡΣ	Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C 19/093) [3]
A23C  19/086  \	2	2	4B001	A23C  19/086	127	ʴ礵줿ĴʡΣ	Cheese powder; Dried cheese preparations [3]
A23C  19/09  \	2	2	4B001	A23C  19/09	674	¾ΥĴʡ¾οʤȥȤκʪΣ	Other cheese preparations; Mixtures of cheese with other foodstuffs
A23C  19/093  \	3	3	4B001	A23C  19/093	134	äޤźáΣ	Addition of non-milk fats or non-milk proteins [3]
A23C  19/14  \	1	1	4B001	A23C  19/14	152	ηΥν㡥ޤΣ	Treating cheese after having reached its definite form, e.g. ripening or smoking[2006.01]
A23C  19/16  \	2	2	4B001	A23C  19/16	88	ɽ̤ʤ㡥åʤʪˤΡΣ	Covering the cheese surface, e.g. with wax coating compositions[2006.01]
A23C  20/00  \	0	0	4B001	A23C  20/00	283	ʡʣããͥ表ʤ¸£ˡΣ	Cheese substitutes (A23C 19/055, A23C 19/093 take precedence;  preservation of cheese substitutes A23B 11/70)[2025.01]
A23C  20/02  \	1	1	4B001	A23C  20/02	222	áޤú岽ʪȤƤʬ󲽹ʪ뤤ϥ饯ȡΤͭʤΡΣ	containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates[2025.01]
A23C  21/00  \	0	0	4B001	A23C  21/00	288	ۥۥĴʡǻ̡ȯޤϴãβ󲽳ŪˤѤĴʡʴޤʴĴʣãۥޤϥۥĴʤ¸£ˡΣ	Whey; Whey preparations  (concentration, evaporation or drying A23C 1/00;  milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C 9/14; preservation of whey or whey preparations A23B 11/80)[2025.01]
A23C  21/02  \	1	1	4B001	A23C  21/02	144	ʪޤϹǤͭΡ뤤Ϥǽ줿ΡΣ	containing, or treated with, microorganisms or enzymes[2025.01]
A23C  21/04  \	1	1	4B001	A23C  21/04	47	äޤȤƤʬͭΡΣ	containing non-milk components as source of fats or proteins[2025.01]
A23C  21/06  \	1	1	4B001	A23C  21/06	120	ۥʤޤʬκʪΣ	Mixtures of whey with milk products or milk components[2025.01]
A23C  21/08  \	1	1	4B001	A23C  21/08	94	¾ͭźʪ㡥ʪޤưʪʡͭΡΣ	containing other organic additives, e.g. vegetable or animal products[2025.01]
A23C  21/10  \	1	1	4B001	A23C  21/10	25	̵źʪͭΡΣ	containing inorganic additives[2025.01]
A23C  23/00  \	0	0	4B001	A23C  23/00	77	¾	Other dairy products
