A23C   1/00		ǻ̡ȯޤϴʤˤäʣãˡΣ	Concentration, evaporation or drying(products obtained thereby <b>A23C9/00</b>)	610
A23C   1/01		ˡˤ봥Σ	Drying in thin layers	77
A23C   1/03		ɥޤϥ顼ǤΤΡΣ	on drums or rollers	152
A23C   1/04		ήؤʮ̸ˤ	by spraying into a gas stream	705
A23C   1/05		Ȥ߹礵줿ΡΣ	combined with agglomeration	76
A23C   1/06		ʬ뤵ʬΥ뤳Ȥˤǻ	Concentration by freezing out the water	140
A23C   1/08		봥Σ	Freeze drying	280
A23C   1/10		ˢʣããͥˡΣ	Foam drying(<b>A23C1/04</b>, <b>A23C1/08</b> take precedence)	34
A23C   1/12		ȯˤǻ̡Σ	Concentration by evaporation	610
A23C   1/14		¾νȤ߹蘆줿ΡΣ	combined with other treatment	195
A23C   1/16		źʪѤΡΣ	using additives	174
A23C   7/00		¾ȵѡޤʤ¸£ˡΣ	Other dairy technology(preservation of milk or dairy products <b>A23B11/00</b>)	792
A23C   7/02		֤βŪݡΤλˡλѡΣ	Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor	264
A23C   7/04		ʪνΣ	Removing unwanted substances from milk	1653
A23C   9/00		ĴʡʴޤʴĴʡʥۥʤޤʬκʪãޤĴʤ¸£ˡΣ	Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components <b>A23C21/06</b>;  preservation of milk or milk preparations <b>A23B11/10</b>)	2392
A23C   9/12		ȯĴʡʪޤϹǤѤΣ	Fermented milk preparations; Treatment using microorganisms or enzymes	6153
A23C   9/123		ݤΤߤѤΡ衼ȡʣãͥˡΣ	using only microorganisms of the genus lactobacteriaceae; Yoghurt(<b>A23C9/13</b> takes precedence)	5566
A23C   9/127		ݤ¾ʪޤϹǤʻѤΡ㡥եߥʣãͥˡΣ	using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss(<b>A23C9/13</b> takes precedence)	1770
A23C   9/13		źʪѤΡΣ	using additives	8990
A23C   9/133		̼¤ޤڡΣ	Fruit or vegetables	2528
A23C   9/137		ǻʪΣ	Thickening substances	1061
A23C   9/14		βŪ󲽳ŪˤѤΡΣ<br><br><b><ul></ul></b><br>Υ롼פʬहȤޥȥե˴ؤʬμबطƤ¤ꡤ롼ף£ģˤʬह롣Σ	in which the chemical composition of the milk is modified by non-chemical treatment	501
A23C   9/142		ƩϤˤΡտƩˤΤޤϸ³ˤΡʣãͥˡΣ	by dialysis, reverse osmosis or ultrafiltration(<b>A23C9/144</b> takes precedence)	1213
A23C   9/144		ŵŪʡ㡥ŵƩϡˤΡΣ	by electrical means, e.g. electrodialysis	246
A23C   9/146		򴹤ˤΡΣ	by ion-exchange	404
A23C   9/148		ʬҤդ뤤ޤϥˤΡΣ	by molecular sieve or gel filtration	57
A23C   9/15		äޤΤͭʤƹޤϺƷ礵줿ʡΣ	Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins	1224
A23C   9/152		źʪͭΡźʪͭȯĴʣãˡΣ	containing additives(fermented milk preparations containing additives <b>A23C9/13</b>)	9617
A23C   9/154		ǻʪޤϹĴʤͭΡߥ륯Σ	containing thickening substances, eggs or cereal preparations; Milk gels	2498
A23C   9/156		̣Ť줿ĴʡΣ	Flavoured milk preparations	4535
A23C   9/158		ӥߥޤϹʪͭΡΣ	containing vitamins or antibiotics	1478
A23C   9/16		ʴνޤγ󥹥ʴ¤ˤä줿ʡʣãͥˡΣ	Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby(<b>A23C9/18</b> takes precedence)	3100
A23C   9/18		礪Ӱ̤줿뤤ȾξΣ	Milk in dried and compressed or semi-solid form	1306
A23C   9/20		ããޤǤΥ롼פޤʤåʡΣ	Dietetic milk products not covered by groups <b>A23C9/12 to A23C9/18</b> 	1372
A23C  11/00		ʡ㡥ҡۥ磻ȡʥʣãʤ¸£ХʣġˡΣ	Milk substitutes, e.g. coffee whitener compositions (cheese substitutes <b>A23C20/00</b>;  preservation of milk substitutes <b>A23B11/20</b>;  butter substitutes <b>A23D</b>)	1128
A23C  11/02		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 <b>A23C19/055</b>; whey or whey preparations containing non-milk components as source of fats or proteins <b>A23C21/04</b>)	591
A23C  11/04		äͭ뤬ͭʤΡʣããͥˡΣ	containing non-milk fats but no non-milk proteins(<b>A23C11/08</b>, <b>A23C11/10</b> take precedence)	747
A23C  11/06		ͭΡʣããͥˡΣ	containing non-milk proteins(<b>A23C11/08</b>, <b>A23C11/10</b> take precedence)	952
A23C  11/08		󲽹ʪͭ뤬¾뤤äΤͭʤΡΣ	containing caseinates but no other milk proteins nor milk fats	200
A23C  11/10		饯ȡͭ뤫뤤Ϥʤáú岽ʪޤȤƤ¾ΤʤʬͭʤΡΣ	containing or not lactose but no other milk components as source of fats, carbohydrates or proteins	4236
A23C  13/00		꡼ࡨ꡼Ĵʡʥ꡼ޤϥ꡼Ĵʤ¸£꡼ǣˡ¤Σ	Cream; Cream preparations(preservation of cream or cream preparations <b>A23B11/30</b>; ice-cream <b>A23G9/00</b>);Making thereof	662
A23C  13/12		꡼Ĵ	Cream preparations	1320
A23C  13/14		ʤޤʬͭΡΣ	containing milk products or milk components	861
A23C  13/16		ʪǤޤϹʪͭΡ뤤Ϥǽ줿Ρ꡼Σ	containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream	619
A23C  15/00		ХХĴʡ¤ʥХޤϥХĴʤ¸£ХʣġˡΣ	Butter; Butter preparations; Making thereof(preservation of butter or butter preparations <b>A23B11/40</b>; butter substitutes <b>A23D</b>)	420
A23C  15/02		¤	Making thereof	495
A23C  15/04		Хޤ̵ХΤΡΣ	from butter oil or anhydrous butter	99
A23C  15/06		žΥ꡼νΣ	Treating cream prior to phase inversion	181
A23C  15/12		ХĴ	Butter preparations	637
A23C  15/14		ʴХХ롤ʤͻХ㡥Σ	Butter powder; Butter oil, i.e. melted butter, e.g. ghee	320
A23C  15/16		ô̤򸺤餷ХΣ	Butter having reduced fat content	313
A23C  17/00		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 <b>A23C9/14</b>;  preservation of buttermilk or buttermilk preparations <b>A23B11/50</b>)	270
A23C  17/02		ʪޤϹǤͭΡ뤤Ϥǽ줿ΡΣ	containing, or treated with, microorganisms or enzymes	144
A23C  19/00		Ĵʡ¤ʥʣãޤϥĴʤ¸£ˡΣ	Cheese; Cheese preparations; Making thereof (cheese substitutes <b>A23C20/00</b>;  preservation of cheese or cheese preparations <b>A23B11/60</b>)	1902
A23C  19/02		ɤ¤Σ	Making cheese curd	795
A23C  19/024		Ϣ³ѤΡΣ	using continuous procedure	190
A23C  19/028		Ÿμ¼ŪʥۥʬΥԤʤʤΡΣ	without substantial whey separation from coagulated milk	326
A23C  19/032		ʪޤʪιǤλѤˤäħŤ줿ΡΣ	characterised by the use of specific microorganisms, or enzymes of microbial origin	1561
A23C  19/04		ʪޤưʪǤλѤˤäħŤ줿ΡʣãͥˡΣ	characterised by the use of specific enzymes of vegetable or animal origin(<b>A23C19/032</b> takes precedence)	257
A23C  19/045		ͥåȤޤϥͥåʤѤʤζŸǡΣ	Coagulation of milk without rennet or rennet substitutes	189
A23C  19/05		ŸνɤΥۥʬΥΣ	Treating milk before coagulation; Separating whey from curd	1142
A23C  19/055		äޤźáΣ	Addition of non-milk fats or non-milk proteins	251
A23C  19/06		ۥʬΥΥɤνˤ줿ʡΣ	Treating cheese curd after whey separation; Products obtained thereby	903
A23C  19/064		ñΣ	Salting	312
A23C  19/068		ΥסΣ	Particular types of cheese	1272
A23C  19/072		סΣ	Cheddar type	213
A23C  19/076		̤㡥ơޤϥ꡼Σ	Soft unripened cheese, e.g. cottage or cream cheese	1211
A23C  19/08		ץĴʡ¤㡥ͻݡΣ	Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing	905
A23C  19/082		ͻޤϤΥɤؤʪźáͻΣ	Adding substances to the curd before or during melting; Melting salts	818
A23C  19/084		ͻΥɤνޤϤʪźäΡʬźäΣãˡΣ	Treating the curd, or adding substances thereto, after melting(adding non-milk components <b>A23C19/093</b>)	290
A23C  19/086		ʴ礵줿ĴʡΣ	Cheese powder; Dried cheese preparations	475
A23C  19/09		¾ΥĴʡ¾οʤȥȤκʪΣ	Other cheese preparations; Mixtures of cheese with other foodstuffs	2659
A23C  19/093		äޤźáΣ	Addition of non-milk fats or non-milk proteins	588
A23C  19/14		ηΥν㡥ޤΣ	Treating cheese after having reached its definite form, e.g. ripening or smoking	554
A23C  19/16		ɽ̤ʤ㡥åʤʪˤΡΣ	Covering the cheese surface, e.g. with wax coating compositions	636
A23C  20/00		ʡʣããͥ表ʤ¸£ˡΣ	Cheese substitutes (<b>A23C19/055</b>, <b>A23C19/093</b> take precedence;  preservation of cheese substitutes <b>A23B11/70</b>)	806
A23C  20/02		áޤú岽ʪȤƤʬ󲽹ʪ뤤ϥ饯ȡΤͭʤΡΣ	containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates	1681
A23C  21/00		ۥۥĴʡǻ̡ȯޤϴãβ󲽳ŪˤѤĴʡʴޤʴĴʣãۥޤϥۥĴʤ¸£ˡΣ	Whey; Whey preparations (concentration, evaporation or drying <b>A23C1/00</b>;  milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment <b>A23C9/14</b>;  preservation of whey or whey preparations <b>A23B11/80</b>)	1421
A23C  21/02		ʪޤϹǤͭΡ뤤Ϥǽ줿ΡΣ	containing, or treated with, microorganisms or enzymes	1034
A23C  21/04		äޤȤƤʬͭΡΣ	containing non-milk components as source of fats or proteins	465
A23C  21/06		ۥʤޤʬκʪΣ	Mixtures of whey with milk products or milk components	822
A23C  21/08		¾ͭźʪ㡥ʪޤưʪʡͭΡΣ	containing other organic additives, e.g. vegetable or animal products	1082
A23C  21/10		̵źʪͭΡΣ	containing inorganic additives	402
A23C  23/00		¾	Other dairy products	1385
