A23C1/00	7	Concentration, evaporation or drying (products obtained thereby A23C9/00)	A23C1/00	A23C1/00		229
A23C1/01	8	Drying in thin layers	A23C1/01	A23C1/01		53
A23C1/03	9	on drums or rollers	A23C1/03	A23C1/03		168
A23C1/04	8	by spraying into a gas stream	A23C1/04	A23C1/04		472
A23C1/045	9	{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}	A23C1/04	A23C1/04		46
A23C1/05	9	combined with agglomeration {granulation or coating}	A23C1/05	A23C1/05		57
A23C1/06	8	Concentration by freezing out the water	A23C1/06	A23C1/06		85
A23C1/08	9	Freeze-drying	A23C1/08	A23C1/08		191
A23C1/10	8	Foam drying (A23C1/04, A23C1/08 take precedence)	A23C1/10	A23C1/10		17
A23C1/12	8	Concentration by evaporation	A23C1/12	A23C1/12		414
A23C1/14	8	combined with other treatment	A23C1/14	A23C1/14		100
A23C1/16	9	using additives	A23C1/16	A23C1/16		118
A23C7/00	7	Other dairy technology (preservation of milk or dairy products A23B11/00)	A23C7/00	A23C7/00		209
A23C7/02	8	Chemical cleaning of dairy apparatus; Use of sterilisation methods therefor	A23C7/02	A23C7/02		201
A23C7/04	8	Removing unwanted substances {other than lactose or milk proteins} from milk	A23C7/04	A23C7/04		523
A23C7/043	9	{using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents (A23C9/146 and A23C9/148 take precedence)}	A23C7/04	A23C7/04		146
A23C7/046	9	{by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate}	A23C7/04	A23C7/04		162
A23C9/00	7	Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components A23C21/06; preservation of milk or milk preparations A23B11/10)	A23C9/00	A23C9/00		353
A23C9/005	8	{Condensed milk; Sugared condensed milk (A23C1/06 and A23C1/12 take precedence)}	A23C9/00	A23C9/00		214
A23C9/12	8	Fermented milk preparations; Treatment using microorganisms or enzymes	A23C9/12	A23C9/12		536
A23C9/1203	9	{Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae}	A23C9/12	A23C9/12		350
A23C9/1206	10	{Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase}	A23C9/12	A23C9/12		534
A23C9/1209	10	{Proteolytic or milk coagulating enzymes, e.g. trypsine}	A23C9/12	A23C9/12		235
A23C9/1213	10	{Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase}	A23C9/12	A23C9/12		71
A23C9/1216	10	{Other enzymes}	A23C9/12	A23C9/12		270
A23C9/122	9	{Apparatus for preparing or treating fermented milk products}	A23C9/12	A23C9/12		183
A23C9/1223	10	{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}	A23C9/12	A23C9/12		239
A23C9/1226	10	{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}	A23C9/12	A23C9/12		305
A23C9/123	9	using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C9/13 takes precedence)	A23C9/123	A23C9/123		1411
A23C9/1232	10	{in powdered, granulated or dried solid form}	A23C9/123	A23C9/123		304
A23C9/1234	10	{characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.}	A23C9/123	A23C9/123		1897
A23C9/1236	10	{using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general (A23C9/1234, A23C17/02 take precedence; preservation of buttermilk or buttermilk preparations containing, or treated with, microorganisms or enzymes A23B11/55)}	A23C9/123	A23C9/123		265
A23C9/1238	10	{using specific L. bulgaricus or S. thermophilus microorganisms; 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}	A23C9/123	A23C9/123		935
A23C9/127	9	using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss (A23C9/13 takes precedence)	A23C9/127	A23C9/127		717
A23C9/1275	10	{using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae}	A23C9/127	A23C9/127		121
A23C9/13	9	using additives	A23C9/13	A23C9/13		2412
A23C9/1307	10	{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}	A23C9/13	A23C9/13		3497
A23C9/1315	10	{Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products}	A23C9/13	A23C9/13		1436
A23C9/1322	10	{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}	A23C9/13	A23C9/13		968
A23C9/133	10	Fruit or vegetables	A23C9/133	A23C9/133		1485
A23C9/137	10	Thickening substances	A23C9/137	A23C9/137		880
A23C9/14	8	in which the chemical composition of the milk is modified by non-chemical treatment	A23C9/14	A23C9/14		173
A23C9/142	9	by dialysis, reverse osmosis or ultrafiltration (A23C9/144 takes precedence)	A23C9/142	A23C9/142		150
A23C9/1422	10	{by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate}	A23C9/142	A23C9/142		632
A23C9/1425	10	{by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate}	A23C9/142	A23C9/142		292
A23C9/1427	10	{by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting}	A23C9/142	A23C9/142		247
A23C9/144	9	by electrical means, e.g. electrodialysis	A23C9/144	A23C9/144		177
A23C9/146	9	by ion-exchange	A23C9/146	A23C9/146		215
A23C9/1465	10	{Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution}	A23C9/146	A23C9/146		102
A23C9/148	9	by molecular sieve or gel filtration {or chromatographic treatment (A23C9/1465 takes precedence)}	A23C9/148	A23C9/148		36
A23C9/15	8	Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins	A23C9/15	A23C9/15		186
A23C9/1504	9	{Spreads, semi-solid products}	A23C9/15	A23C9/15		95
A23C9/1508	9	{Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk}	A23C9/15	A23C9/15		154
A23C9/1512	9	{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}	A23C9/15	A23C9/15		293
A23C9/1516	9	{Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins}	A23C9/15	A23C9/15		152
A23C9/152	8	containing additives (fermented milk preparations containing additives A23C9/13)	A23C9/152	A23C9/152		3182
A23C9/1522	9	{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}	A23C9/152	A23C9/152		1163
A23C9/1524	9	{Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming}	A23C9/152	A23C9/152		309
A23C9/1526	9	{Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof}	A23C9/152	A23C9/152		1350
A23C9/1528	9	{Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof}	A23C9/152	A23C9/152		1210
A23C9/154	9	containing thickening substances, eggs or cereal preparations; Milk gels	A23C9/154	A23C9/154		749
A23C9/1542	10	{Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices (fermentation A23C9/12)}	A23C9/154	A23C9/154		282
A23C9/1544	10	{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}	A23C9/154	A23C9/154		819
A23C9/1546	11	{in powdered, granulated or dried solid form}	A23C9/154	A23C9/154		116
A23C9/1548	10	{Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam}	A23C9/154	A23C9/154		64
A23C9/156	9	Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners}	A23C9/156	A23C9/156		3126
A23C9/1565	10	{Acidified milk products, e.g. milk flavoured with fruit juices (A23C9/1542 takes precedence; fermentation A23C9/12)}	A23C9/156	A23C9/156		240
A23C9/158	9	containing vitamins or antibiotics	A23C9/158	A23C9/158		943
A23C9/1585	10	{Antibiotics; Bacteriocins; Fungicides from microorganisms}	A23C9/158	A23C9/158		46
A23C9/16	8	Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby (A23C9/18 takes precedence)	A23C9/16	A23C9/16		2039
A23C9/18	8	Milk in dried and compressed or semi-solid form	A23C9/18	A23C9/18		602
A23C9/20	8	Dietetic milk products not covered by groups A23C9/12&#160;-&#160;A23C9/18	A23C9/20	A23C9/20		364
A23C9/203	9	{containing bifidus-active substances, e.g. lactulose; containing oligosaccharides}	A23C9/20	A23C9/20		202
A23C9/206	9	{Colostrum; Human milk}	A23C9/20	A23C9/20		307
A23C11/00	7	Milk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C20/00; preservation of milk substitutes A23B11/20; butter substitutes A23D)<br><br><u>WARNING</u><br>Group A23C11/00 is impacted by reclassification into group A23B11/20. <br>Groups A23C11/00 and A23B11/20 should be considered in order to perform a complete search.	A23C11/00	A23C11/00		183
A23C11/02	8	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 A23C19/055; whey or whey preparations containing non-milk components as source of fats or proteins A23C21/04)<br><br><u>WARNING</u><br>Group A23C11/02 is impacted by reclassification into group A23B11/22. <br>Groups A23C11/02 and A23B11/22 should be considered in order to perform a complete search.	A23C11/02	A23C11/02		226
A23C11/04	9	containing non-milk fats but no non-milk proteins (A23C11/08, A23C11/10 take precedence)<br><br><u>WARNING</u><br>Group A23C11/04 is impacted by reclassification into group A23B11/23. <br>Groups A23C11/04 and A23B11/23 should be considered in order to perform a complete search.	A23C11/04	A23C11/04		493
A23C11/045	10	{obtained by mixing the non-fat components in powdered form with the fats or by dry mixing of the components}<br><br><u>WARNING</u><br>Group A23C11/045 is impacted by reclassification into group A23B11/233. <br>Groups A23C11/045 and A23B11/233 should be considered in order to perform a complete search.	A23C11/04	A23C11/04		68
A23C11/06	9	containing non-milk proteins (A23C11/08, A23C11/10 take precedence)<br><br><u>WARNING</u><br>Group A23C11/06 is impacted by reclassification into group A23B11/25. <br>Groups A23C11/06 and A23B11/25 should be considered in order to perform a complete search.	A23C11/06	A23C11/06		604
A23C11/065	10	{Microbial proteins, inactivated yeast or animal proteins}<br><br><u>WARNING</u><br>Group A23C11/065 is impacted by reclassification into group A23B11/253. <br>Groups A23C11/065 and A23B11/253 should be considered in order to perform a complete search.	A23C11/06	A23C11/06		122
A23C11/08	9	containing caseinates but no other milk proteins nor milk fats<br><br><u>WARNING</u><br>Group A23C11/08 is impacted by reclassification into group A23B11/27. <br>Groups A23C11/08 and A23B11/27 should be considered in order to perform a complete search.	A23C11/08	A23C11/08		149
A23C11/10	9	containing or not lactose but no other milk components as source of fats, carbohydrates or proteins<br><br><u>WARNING</u><br>Group A23C11/10 is impacted by reclassification into group A23B11/29. <br>Groups A23C11/10 and A23B11/29 should be considered in order to perform a complete search.	A23C11/10	A23C11/10		923
A23C11/103	10	{containing only proteins from pulses, oilseeds or nuts, e.g. nut milk}<br><br><u>WARNING</u><br>Group A23C11/103 is impacted by reclassification into group A23B11/293. <br>Groups A23C11/103 and A23B11/293 should be considered in order to perform a complete search.	A23C11/10	A23C11/10		2327
A23C11/106	11	{Addition of, or treatment with, microorganisms (A23C20/025 takes precedence)}<br><br><u>WARNING</u><br>Group A23C11/106 is impacted by reclassification into group A23B11/295. <br>Groups A23C11/106 and A23B11/295 should be considered in order to perform a complete search.	A23C11/10	A23C11/10		857
A23C13/00	7	Cream; Cream preparations (preservation of cream or cream preparations A23B11/30; ice-cream A23G9/00); Making thereof	A23C13/00	A23C13/00		147
A23C13/12	8	Cream preparations	A23C13/12	A23C13/12		761
A23C13/125	9	{in powdered, granulated or solid form}	A23C13/12	A23C13/12		118
A23C13/14	9	containing milk products or {non-fat} milk components	A23C13/14	A23C13/14		454
A23C13/16	9	containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream	A23C13/16	A23C13/16		380
A23C13/165	10	{Making sour cream by chemical or physical means only}	A23C13/16	A23C13/16		33
A23C15/00	7	Butter; Butter preparations; Making thereof (preservation of butter or butter preparations A23B11/40; butter substitutes A23D)	A23C15/00	A23C15/00		78
A23C15/02	8	Making thereof	A23C15/02	A23C15/02		267
A23C15/04	9	from butter oil or anhydrous butter	A23C15/04	A23C15/04		56
A23C15/06	9	Treating cream {or milk} prior to phase inversion	A23C15/06	A23C15/06		113
A23C15/065	10	{Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products}	A23C15/06	A23C15/06		60
A23C15/12	8	Butter preparations	A23C15/12	A23C15/12		343
A23C15/123	9	{Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates}	A23C15/12	A23C15/12		71
A23C15/126	9	{Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids}	A23C15/12	A23C15/12		51
A23C15/14	9	Butter powder; Butter oil, i.e. melted butter, e.g. ghee {; Anhydrous butter}	A23C15/14	A23C15/14		219
A23C15/145	10	{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}	A23C15/14	A23C15/14		55
A23C15/16	9	Butter having reduced fat content	A23C15/16	A23C15/16		170
A23C15/165	10	{prepared by addition of microorganisms; Cultured spreads}	A23C15/16	A23C15/16		31
A23C17/00	7	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 A23C9/14; preservation of buttermilk or buttermilk preparations A23B11/50)<br><br><u>WARNING</u><br>Group A23C17/00 is impacted by reclassification into group A23B11/50. <br>Groups A23C17/00 and A23B11/50 should be considered in order to perform a complete search.	A23C17/00	A23C17/00		94
A23C17/02	8	containing, or treated with, microorganisms or enzymes<br><br><u>WARNING</u><br>Group A23C17/02 is impacted by reclassification into group A23B11/55. <br>Groups A23C17/02 and A23B11/55 should be considered in order to perform a complete search.	A23C17/02	A23C17/02		75
A23C19/00	7	Cheese; Cheese preparations; Making thereof (cheese substitutes A23C20/00; preservation of cheese or cheese preparations A23B11/60)	A23C19/00	A23C19/00		463
A23C19/02	8	Making cheese curd	A23C19/02	A23C19/02		157
A23C19/024	9	using continuous procedure	A23C19/024	A23C19/024		114
A23C19/0245	10	{with immobilized enzymes or microorganisms}	A23C19/024	A23C19/024		24
A23C19/028	9	without substantial whey separation from coagulated milk	A23C19/028	A23C19/028		97
A23C19/0285	10	{by dialysis or ultrafiltration}	A23C19/028	A23C19/028		232
A23C19/032	9	characterised by the use of specific microorganisms, or enzymes of microbial origin	A23C19/032	A23C19/032		299
A23C19/0321	10	{Propionic acid bacteria}	A23C19/032	A23C19/032		54
A23C19/0323	10	{using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general (using moulds A23C19/0682)}	A23C19/032	A23C19/032		539
A23C19/0325	10	{using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria}	A23C19/032	A23C19/032		54
A23C19/0326	10	{Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering}	A23C19/032	A23C19/032		154
A23C19/0328	10	{Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase}	A23C19/032	A23C19/032		144
A23C19/04	9	characterised by the use of specific enzymes of vegetable or animal origin (A23C19/032 takes precedence)	A23C19/04	A23C19/04		71
A23C19/041	10	{Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain}	A23C19/04	A23C19/04		45
A23C19/043	10	{Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme}	A23C19/04	A23C19/04		56
A23C19/045	9	Coagulation of milk without rennet or rennet substitutes	A23C19/045	A23C19/045		73
A23C19/0455	10	{Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means}	A23C19/045	A23C19/045		73
A23C19/05	9	Treating milk before coagulation; Separating whey from curd	A23C19/05	A23C19/05		500
A23C19/051	10	{Acidifying by combination of acid fermentation and of chemical or physical means}	A23C19/05	A23C19/05		62
A23C19/052	10	{Acidifying only by chemical or physical means}	A23C19/05	A23C19/05		114
A23C19/053	10	{Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk}	A23C19/05	A23C19/05		157
A23C19/054	10	{using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms}	A23C19/05	A23C19/05		298
A23C19/055	9	Addition of non-milk fats or non-milk proteins {, polyol fatty acid polyesters or mineral oils}	A23C19/055	A23C19/055		173
A23C19/06	8	Treating cheese curd after whey separation; Products obtained thereby	A23C19/06	A23C19/06		277
A23C19/061	9	{Addition of, or treatment with, microorganisms (A23C19/0682 takes precedence)}	A23C19/06	A23C19/06		115
A23C19/062	10	{using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures}	A23C19/06	A23C19/06		166
A23C19/063	9	{Addition of, or treatment with, enzymes or cell-free extracts of microorganisms}	A23C19/06	A23C19/06		141
A23C19/064	9	Salting	A23C19/064	A23C19/064		244
A23C19/068	9	Particular types of cheese	A23C19/068	A23C19/068		200
A23C19/0682	10	{Mould-ripened or bacterial surface ripened cheeses}	A23C19/068	A23C19/068		227
A23C19/0684	10	{Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses}	A23C19/068	A23C19/068		343
A23C19/0686	10	{Cheese from whey, e.g. mysost}	A23C19/068	A23C19/068		24
A23C19/0688	10	{Hard cheese or semi-hard cheese with or without eyes (A23C19/072 takes precedence)}	A23C19/068	A23C19/068		163
A23C19/072	10	Cheddar type {or similar hard cheeses without eyes}	A23C19/072	A23C19/072		164
A23C19/076	10	Soft unripened cheese, e.g. cottage or cream cheese	A23C19/076	A23C19/076		493
A23C19/0765	11	{Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products}	A23C19/076	A23C19/076		385
A23C19/08	10	Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing	A23C19/08	A23C19/08		317
A23C19/081	11	{Surface melting}	A23C19/08	A23C19/08		8
A23C19/082	11	Adding substances to the curd before or during melting; Melting salts	A23C19/082	A23C19/082		606
A23C19/084	11	Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C19/093)	A23C19/084	A23C19/084		175
A23C19/086	9	Cheese powder; Dried cheese preparations	A23C19/086	A23C19/086		343
A23C19/09	9	Other cheese preparations; Mixtures of cheese with other foodstuffs	A23C19/09	A23C19/09		984
A23C19/0904	10	{Liquid cheese products, e.g. beverages, sauces}	A23C19/09	A23C19/09		178
A23C19/0908	10	{Sliced cheese; Multilayered or stuffed cheese; Cheese loaves}	A23C19/09	A23C19/09		237
A23C19/0912	10	{Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. souffl&#233;s; Expanded cheese in solid form}	A23C19/09	A23C19/09		204
A23C19/0917	10	{Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk}	A23C19/09	A23C19/09		257
A23C19/0921	10	{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}	A23C19/09	A23C19/09		277
A23C19/0925	10	{Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols}	A23C19/09	A23C19/09		240
A23C19/093	10	Addition of non-milk fats or non-milk proteins	A23C19/093	A23C19/093		406
A23C19/14	8	Treating cheese after having reached its definite form, e.g. ripening or smoking	A23C19/14	A23C19/14		272
A23C19/16	9	Covering the cheese surface, e.g. with wax coating compositions	A23C19/16	A23C19/16		220
A23C19/163	10	{with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions (in combination with an edible coating A23C19/16)}	A23C19/16	A23C19/16		149
A23C19/166	10	{with non-edible preformed foils, films or bandages}	A23C19/16	A23C19/16		147
A23C20/00	7	Cheese substitutes (A23C19/055, A23C19/093 take precedence; preservation of cheese substitutes A23B11/70)<br><br><u>WARNING</u><br>Group A23C20/00 is impacted by reclassification into group A23B11/70. <br>Groups A23C20/00 and A23B11/70 should be considered in order to perform a complete search.	A23C20/00	A23C20/00		393
A23C20/005	8	{mainly containing proteins from pulses or oilseeds}<br><br><u>WARNING</u><br>Group A23C20/005 is impacted by reclassification into group A23B11/703.<br>Groups A23C20/005 and A23B11/703 should be considered in order to perform a complete search.	A23C20/00	A23C20/00		235
A23C20/02	8	containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates<br><br><u>WARNING</u><br>Group A23C20/02 is impacted by reclassification into group A23B11/75. <br>Groups A23C20/02 and A23B11/75 should be considered in order to perform a complete search.	A23C20/02	A23C20/02		450
A23C20/025	9	{mainly containing proteins from pulses or oilseeds}<br><br><u>WARNING</u><br>Group A23C20/025 is impacted by reclassification into group A23B11/753. <br>Groups A23C20/025 and A23B11/753 should be considered in order to perform a complete search.	A23C20/02	A23C20/02		3186
A23C21/00	7	Whey; Whey preparations (concentration, evaporation or drying A23C1/00; milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C9/14; preservation of whey or whey preparations A23B11/80)<br><br><u>WARNING</u><br>Group A23C21/00 is impacted by reclassification into group A23B11/80. <br>Groups A23C21/00 and A23B11/80 should be considered in order to perform a complete search.	A23C21/00	A23C21/00		469
A23C21/02	8	containing, or treated with, microorganisms or enzymes<br><br><u>WARNING</u><br>Group A23C21/02 is impacted by reclassification into group A23B11/82. <br>Groups A23C21/02 and A23B11/82 should be considered in order to perform a complete search.	A23C21/02	A23C21/02		342
A23C21/023	9	{Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase}<br><br><u>WARNING</u><br>Group A23C21/023 is impacted by reclassification into group A23B11/823. <br>Groups A23C21/023 and A23B11/823 should be considered in order to perform a complete search.	A23C21/02	A23C21/02		109
A23C21/026	9	{containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria}<br><br><u>WARNING</u><br>Group A23C21/026 is impacted by reclassification into group A23B11/825. <br>Groups A23C21/026 and A23B11/825 should be considered in order to perform a complete search.	A23C21/02	A23C21/02		267
A23C21/04	8	containing non-milk components as source of fats or proteins<br><br><u>WARNING</u><br>Group A23C21/04 is impacted by reclassification into group A23B11/84. <br>Groups A23C21/04 and A23B11/84 should be considered in order to perform a complete search.	A23C21/04	A23C21/04		343
A23C21/06	8	Mixtures of whey with milk products or milk components<br><br><u>WARNING</u><br>Group A23C21/06 is impacted by reclassification into group A23B11/86. <br>Groups A23C21/06 and A23B11/86 should be considered in order to perform a complete search.	A23C21/06	A23C21/06		497
A23C21/08	8	containing other organic additives, e.g. vegetable or animal products<br><br><u>WARNING</u><br>Group A23C21/08 is impacted by reclassification into group A23B11/87. <br>Groups A23C21/08 and A23B11/87 should be considered in order to perform a complete search.	A23C21/08	A23C21/08		603
A23C21/10	8	containing inorganic additives<br><br><u>WARNING</u><br>Group A23C21/10 is impacted by reclassification into group A23B11/88. <br>Groups A23C21/10 and A23B11/88 should be considered in order to perform a complete search.	A23C21/10	A23C21/10		285
A23C23/00	7	Other dairy products	A23C23/00	A23C23/00		143
A23C2200/00	7	Special features	CPCONLY	A23C2200/00		25
A23C2210/00	7	Physical treatment of dairy products	CPCONLY	A23C2210/00		18
A23C2210/05	8	Conventional drying followed by fluidised bed drying; Fluidised bed drying at the bottom of a spray-drier	CPCONLY	A23C2210/05		19
A23C2210/10	8	General processes or apparatus not classified in A23B11/1375 for direct contact of a falling film of liquid with steam	CPCONLY	A23C2210/10		13
A23C2210/15	8	High pressure treatment	CPCONLY	A23C2210/15		84
A23C2210/20	8	Treatment using membranes, including sterile filtration	CPCONLY	A23C2210/20		44
A23C2210/202	9	Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration	CPCONLY	A23C2210/202		94
A23C2210/204	9	Use of a membrane during fermentation of milk	CPCONLY	A23C2210/204		2
A23C2210/206	9	Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration	CPCONLY	A23C2210/206		133
A23C2210/208	9	Removal of bacteria by membrane filtration; Sterile filtration of milk products	CPCONLY	A23C2210/208		96
A23C2210/25	8	Separating and blending	CPCONLY	A23C2210/25		9
A23C2210/252	9	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	CPCONLY	A23C2210/252		87
A23C2210/254	9	Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk	CPCONLY	A23C2210/254		49
A23C2210/256	9	Removal or separation of bacteria, or a fraction containing bacteria, by centrifugation; Bactofugation	CPCONLY	A23C2210/256		51
A23C2210/258	9	Separation or recuperation of fats or lipids from whey or whey products	CPCONLY	A23C2210/258		29
A23C2210/30	8	Whipping, foaming, frothing or aerating dairy products	CPCONLY	A23C2210/30		383
A23C2210/40	8	Microencapsulation; Encapsulation of particles	CPCONLY	A23C2210/40		48
A23C2220/00	7	Biochemical treatment	CPCONLY	A23C2220/00		
A23C2220/10	8	Enzymatic treatment	CPCONLY	A23C2220/10		36
A23C2220/102	9	Enzymatic treatment in diffusion reactors, e.g. membrane reactors, without immobilisation of the enzyme	CPCONLY	A23C2220/102		5
A23C2220/104	9	Enzymatic treatment with immobilised enzymes	CPCONLY	A23C2220/104		38
A23C2220/106	9	Enzymatic treatment with enzymes in microgranules or soluble matrices; Entrapment of enzymes or making enzyme aggregates for delayed solubility; Complexation of enzymes	CPCONLY	A23C2220/106		14
A23C2220/20	8	Treatment with microorganisms	CPCONLY	A23C2220/20		27
A23C2220/202	9	Genetic engineering of microorganisms used in dairy technology	CPCONLY	A23C2220/202		76
A23C2220/204	9	Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria	CPCONLY	A23C2220/204		77
A23C2220/206	9	Slime forming bacteria; Exopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains	CPCONLY	A23C2220/206		40
A23C2220/208	9	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	CPCONLY	A23C2220/208		24
A23C2230/00	7	Aspects relating to animal feed or genotype	CPCONLY	A23C2230/00		3
A23C2230/05	8	Milk or milk products from transgenic animals	CPCONLY	A23C2230/05		23
A23C2230/10	8	Animal milk with modified composition due to a specific feed	CPCONLY	A23C2230/10		53
A23C2230/15	8	Animal milk with modified composition due to manipulation of the animal, e.g. animal milk comprising antibodies, selection of animals having specific genotypes	CPCONLY	A23C2230/15		25
A23C2240/00	7	Use or particular additives or ingredients	CPCONLY	A23C2240/00		23
A23C2240/05	8	Milk products enriched with milk fat globule membrane	CPCONLY	A23C2240/05		38
A23C2240/10	8	Dairy products containing sterols or sterol derivatives	CPCONLY	A23C2240/10		20
A23C2240/15	8	Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products	CPCONLY	A23C2240/15		1105
A23C2240/20	8	Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products	CPCONLY	A23C2240/20		146
A23C2250/00	7	Particular aspects related to cheese	CPCONLY	A23C2250/00		10
A23C2250/05	8	Emulsifying cheese	CPCONLY	A23C2250/05		7
A23C2250/052	9	Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees	CPCONLY	A23C2250/052		38
A23C2250/054	9	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	CPCONLY	A23C2250/054		126
A23C2250/10	8	Cheese characterised by a specific form	CPCONLY	A23C2250/10		105
A23C2250/15	8	Shredded non-dried cheese	CPCONLY	A23C2250/15		22
A23C2250/20	8	Compacting shredded or ground cheese other than curd or small cheese pieces without melting	CPCONLY	A23C2250/20		36
A23C2250/25	8	Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats	CPCONLY	A23C2250/25		67
A23C2250/30	8	Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton	CPCONLY	A23C2250/30		72
A23C2250/35	8	Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese	CPCONLY	A23C2250/35		18
A23C2250/40	8	Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating	CPCONLY	A23C2250/40		24
A23C2250/45	8	Cheese from buttermilk	CPCONLY	A23C2250/45		8
A23C2260/00	7	Particular aspects or types of dairy products	CPCONLY	A23C2260/00		1
A23C2260/05	8	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	CPCONLY	A23C2260/05		93
A23C2260/10	8	Spreadable dairy products	CPCONLY	A23C2260/10		11
A23C2260/102	9	Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products	CPCONLY	A23C2260/102		48
A23C2260/104	9	Water-continuous butterlike spreads; spreads from cream prepared without phase inversion	CPCONLY	A23C2260/104		25
A23C2260/15	8	Frozen dairy products	CPCONLY	A23C2260/15		10
A23C2260/152	9	Frozen fermented milk products, e.g. frozen yoghurt or yoghurt ice cream; Frozen milk products containing living microorganisms	CPCONLY	A23C2260/152		70
A23C2260/154	9	Frozen non-fermented milk products	CPCONLY	A23C2260/154		18
A23C2260/20	8	Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted	CPCONLY	A23C2260/20		62
A23C2260/25	8	Dairy compositions providing for tooth protective effects, e.g. anticariogenic effects	CPCONLY	A23C2260/25		3
A23C2270/00	7	Aspects relating to packaging	CPCONLY	A23C2270/00		9
A23C2270/05	8	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	CPCONLY	A23C2270/05		106
A23C2270/10	8	Dairy products filled into pressurised containers with dispensing means for atomisation or foaming	CPCONLY	A23C2270/10		71
A23C2270/15	8	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	CPCONLY	A23C2270/15		51
