IPC-Stelle: A23C 13/14 [Version 2017.01]

SymbolTypTitel
ASKHUMAN NECESSITIES
A23KLFOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
A23CUKLDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF (obtaining protein compositions for foodstuffs A23J 1/00; preparation of peptides, e.g. of proteins, in general C07K 1/00)
A23C 1/00ZWGeneral dairy technology
A23C 1/00HGRConcentration, evaporation or drying (A23C 3/00 takes precedence; products obtained thereby A23C 9/00; making butter powder A23C 15/14, cheese powder A23C 19/086; evaporating in general B01D 1/00) [1, 3, 2006.01]
A23C 1/01UGR1
.Drying in thin layers [3, 2006.01]
A23C 1/03UGR2
. .on drums or rollers [3, 2006.01]
A23C 1/04UGR1
.by spraying into a gas stream [1, 2006.01]
A23C 1/05UGR2
. .combined with agglomeration [3, 2006.01]
A23C 1/06UGR1
.Concentration by freezing out the water [1, 2006.01]
A23C 1/08UGR2
. .Freeze drying [3, 2006.01]
A23C 1/10UGR1
.Foam drying (A23C 1/04, A23C 1/08 take precedence) [3, 2006.01]
A23C 1/12UGR1
.Concentration by evaporation [3, 2006.01]
A23C 1/14UGR1
.combined with other treatment [3, 2006.01]
A23C 1/16UGR2
. .using additives [3, 2006.01]
A23C 3/00HGRPreservation of milk or milk preparations (of cream A23C 13/08; of butter A23C 15/18; of cheese A23C 19/097) [1, 2006.01]
A23C 3/02UGR1
.by heating (A23C 3/07 takes precedence) [1, 3, 2006.01]
A23C 3/023UGR2
. .in packages [3, 2006.01]
A23C 3/027UGR3
. . .progressively transported through the apparatus [3, 2006.01]
A23C 3/03UGR2
. .the materials being loose unpacked [3, 2006.01]
A23C 3/033UGR3
. . .and progressively transported through the apparatus [3, 2006.01]
A23C 3/037UGR4
. . . .in direct contact with the heating medium, e.g. steam [3, 2006.01]
A23C 3/04UGR1
.by freezing or cooling [1, 2006.01]
A23C 3/05UGR2
. .in packages [3, 2006.01]
A23C 3/07UGR1
.by irradiation, e.g. by microwaves [3, 2006.01]
A23C 3/08UGR1
.by addition of preservatives (additions of microorganisms or enzymes A23C 9/12, of other substances A23C 9/152) [1, 2006.01]
A23C 7/00HGROther dairy technology [1, 2006.01]
A23C 7/02UGR1
.Chemical cleaning of dairy apparatus (cleaning in general B08B, e.g. B08B 3/08); Use of sterilisation methods therefor (sterilisation methods per seA61L) [3, 2006.01]
A23C 7/04UGR1
.Removing unwanted substances from milk (by filtering A01J 9/02, A01J 11/06) [3, 2006.01]
A23C 9/00ZWDairy products; Processes specially adapted therefor
A23C 9/00HGRMilk preparations; Milk powder or milk powder preparations (A23C 21/06 takes precedence; preservation A23C 3/00; chocolate milk A23G 1/00; ice-cream or mixtures for preparation of ice-cream A23G 9/00; puddings or dry powder puddings A23L 9/10) [1, 3, 2006.01]
A23C 9/12UGR1
.Fermented milk preparations; Treatment using microorganisms or enzymes (whey preparations A23C 21/00) [1, 3, 2006.01]
A23C 9/123UGR2
. .using only microorganisms of the genus lactobacteriaceae; Yoghurt (A23C 9/13 takes precedence) [3, 2006.01]
A23C 9/127UGR2
. .using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss (A23C 9/13 takes precedence) [3, 2006.01]
A23C 9/13UGR2
. .using additives [3, 2006.01]
A23C 9/133UGR3
. . .Fruit or vegetables [3, 2006.01]
A23C 9/137UGR3
. . .Thickening substances [3, 2006.01]
A23C 9/14UGR1
.in which the chemical composition of the milk is modified by non-chemical treatment [1, 3, 2006.01]
A23C 9/142UGR2
. .by dialysis, reverse osmosis or ultrafiltration (A23C 9/144 takes precedence) [3, 2006.01]
A23C 9/144UGR2
. .by electrical means, e.g. electrodialysis [3, 2006.01]
A23C 9/146UGR2
. .by ion-exchange [3, 2006.01]
A23C 9/148UGR2
. .by molecular sieve or gel filtration [3, 2006.01]
A23C 9/15UGR1
.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) [3, 2006.01]
A23C 9/152UGR1
.containing additives (fermented milk preparations containing additives A23C 9/13) [3, 2006.01]
A23C 9/154UGR2
. .containing thickening substances, eggs or cereal preparations; Milk gels [3, 2006.01]
A23C 9/156UGR2
. .Flavoured milk preparations (A23C 9/154 takes precedence) [3, 2006.01]
A23C 9/158UGR2
. .containing vitamins or antibiotics [3, 2006.01]
A23C 9/16UGR1
.Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby (A23C 1/05, A23C 9/18 take precedence) [1, 3, 2006.01]
A23C 9/18UGR1
.Milk in dried and compressed or semi-solid form [3, 2006.01]
A23C 9/20UGR1
.Dietetic milk products not covered by groups A23C 9/12-A23C 9/18 [3, 2006.01]
A23C 11/00HGRMilk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C 20/00; butter substitutes A23D; cream substitutes A23L 9/20) [1, 2006.01]
A23C 11/02UGR1
.containing at least one non-milk component as source of fats or proteins (A23C 19/055, A23C 21/04 take precedence) [3, 2006.01]
A23C 11/04UGR2
. .containing non-milk fats but no non-milk proteins (A23C 11/08, A23C 11/10 take precedence) [3, 2006.01]
A23C 11/06UGR2
. .containing non-milk proteins (A23C 11/08, A23C 11/10 take precedence) [3, 2006.01]
A23C 11/08UGR2
. .containing caseinates but no other milk proteins nor milk fats [3, 2006.01]
A23C 11/10UGR2
. .containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk [3, 2006.01]
A23C 13/00HGRCream; Cream preparations (ice-cream A23G 9/00); Making thereof (coffee whitener compositions A23C 11/00; cream substitutes A23L 9/20) [1, 2006.01]
A23C 13/08UGR1
.Preservation [3, 2006.01]
A23C 13/10UGR2
. .by addition of preservatives (A23C 13/14, A23C 13/16 take precedence) [1, 3, 2006.01]
A23C 13/12UGR1
.Cream preparations [1, 2006.01]
A23C 13/14UGR2
. .containing milk products or milk components [3, 2006.01]
A23C 13/16UGR2
. .containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream [3, 2006.01]
A23C 15/00HGRButter; Butter preparations; Making thereof (butter substitutes A23D) [1, 2006.01]
A23C 15/02UGR1
.Making thereof [1, 2006.01]
A23C 15/04UGR2
. .from butter oil or anhydrous butter [3, 2006.01]
A23C 15/06UGR2
. .Treating cream prior to phase inversion [3, 2006.01]
A23C 15/12UGR1
.Butter preparations [1, 2006.01]
A23C 15/14UGR2
. .Butter powder; Butter oil, i.e. melted butter, e.g. ghee [1, 3, 2006.01]
A23C 15/16UGR2
. .Butter having reduced fat content [3, 2006.01]
A23C 15/18UGR1
.Preservation [3, 2006.01]
A23C 15/20UGR2
. .by addition of preservatives [3, 2006.01]
A23C 17/00HGRButtermilk; Buttermilk preparations (A23C 9/14 takes precedence; preservation A23C 3/00) [1, 3, 2006.01]
A23C 17/02UGR1
.containing, or treated with, microorganisms or enzymes [3, 2006.01]
A23C 19/00HGRCheese; Cheese preparations; Making thereof (cheese substitutes A23C 20/00; casein A23J 1/20) [1, 2006.01]
A23C 19/02UGR1
.Making cheese curd [1, 3, 2006.01]
A23C 19/024UGR2
. .using continuous procedure [3, 2006.01]
A23C 19/028UGR2
. .without substantial whey separation from coagulated milk [3, 2006.01]
A23C 19/032UGR2
. .characterised by the use of specific microorganisms, or enzymes of microbial origin [3, 2006.01]
A23C 19/04UGR2
. .characterised by the use of specific enzymes of vegetable or animal origin (A23C 19/032 takes precedence) [3, 2006.01]
A23C 19/045UGR2
. .Coagulation of milk without rennet or rennet substitutes [3, 2006.01]
A23C 19/05UGR2
. .Treating milk before coagulation; Separating whey from curd (A23C 19/097 takes precedence) [3, 2006.01]
A23C 19/055UGR2
. .Addition of non-milk fats or non-milk proteins [3, 2006.01]
A23C 19/06UGR1
.Treating cheese curd after whey separation; Products obtained thereby (A23C 19/097 takes precedence) [3, 2006.01]
A23C 19/064UGR2
. .Salting [3, 2006.01]
A23C 19/068UGR2
. .Particular types of cheese [3, 2006.01]
A23C 19/072UGR3
. . .Cheddar type [3, 2006.01]
A23C 19/076UGR3
. . .Soft unripened cheese, e.g. cottage or cream cheese [3, 2006.01]
A23C 19/08UGR3
. . .Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing [3, 2006.01]
A23C 19/082UGR4
. . . .Adding substances to the curd before or during melting; Melting salts [3, 2006.01]
A23C 19/084UGR4
. . . .Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C 19/093) [3, 2006.01]
A23C 19/086UGR2
. .Cheese powder; Dried cheese preparations [3, 2006.01]
A23C 19/09UGR2
. .Other cheese preparations; Mixtures of cheese with other foodstuffs (preservation A23C 19/097) [3, 2006.01]
A23C 19/093UGR3
. . .Addition of non-milk fats or non-milk proteins [3, 2006.01]
A23C 19/097UGR1
.Preservation [3, 2006.01]
A23C 19/10UGR2
. .Addition of preservatives [1, 3, 2006.01]
A23C 19/11UGR3
. . .of antibiotics [3, 2006.01]
A23C 19/14UGR1
.Treating cheese after having reached its definite form, e.g. ripening, smoking (preservation A23C 19/097) [1, 2006.01]
A23C 19/16UGR2
. .Covering the cheese surface, e.g. with paraffin wax [1, 2006.01]
A23C 20/00HGRCheese substitutes (A23C 19/055, A23C 19/093 take precedence) [3, 2006.01]
A23C 20/02UGR1
.containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates [3, 2006.01]
A23C 21/00HGRWhey; Whey preparations (A23C 1/00, A23C 3/00, A23C 9/14 take precedence) [1, 3, 2006.01]
A23C 21/02UGR1
.containing, or treated with, microorganisms or enzymes [3, 2006.01]
A23C 21/04UGR1
.containing non-milk components as source of fats or proteins [3, 2006.01]
A23C 21/06UGR1
.Mixtures of whey with milk products or milk components [3, 2006.01]
A23C 21/08UGR1
.containing other organic additives, e.g. vegetable or animal products [3, 2006.01]
A23C 21/10UGR1
.containing inorganic additives [3, 2006.01]
A23C 23/00HGROther dairy products [1, 2006.01]