IPC Classification

Class code (prefix) Descriptions Number of results
A23C 1/00 Concentration, evaporation or drying
A23C 1/01 Drying in thin layers
A23C 1/03 Drying in thin layers on drums or rollers
A23C 1/04 Concentration, evaporation or drying by spraying into a gas stream
A23C 1/05 Concentration, evaporation or drying by spraying into a gas stream combined with agglomeration
A23C 1/06 Concentration by freezing out the water
A23C 1/08 Freeze drying
A23C 1/10 Foam drying
A23C 1/12 Concentration by evaporation
A23C 1/14 Concentration, evaporation or drying combined with other treatment
A23C 1/16 Concentration, evaporation or drying combined with other treatment using additives
A23C 3/00 Preservation of milk or milk preparations
A23C 3/02 Preservation of milk or milk preparations by heating
A23C 3/03 Preservation of milk or milk preparations by heating the materials being loose unpacked
A23C 3/04 Preservation of milk or milk preparations by freezing or cooling
A23C 3/05 Preservation of milk or milk preparations by freezing or cooling in packages
A23C 3/07 Preservation of milk or milk preparations by irradiation, e.g. by microwaves
A23C 3/08 Preservation of milk or milk preparations by addition of preservatives
A23C 3/023 Preservation of milk or milk preparations by heating in packages
A23C 3/027 Preservation of milk or milk preparations by heating in packages progressively transported through the apparatus
A23C 3/033 Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus
A23C 3/037 Preservation of milk or milk preparations by heating the materials being loose unpacked and progressively transported through the apparatus in direct contact with the heating medium, e.g. steam
A23C 7/00 Other dairy technology
A23C 7/02 Chemical cleaning of dairy apparatusUse of sterilisation methods therefor
A23C 7/04 Removing unwanted substances from milk
A23C 9/00 Milk preparationsMilk powder or milk powder preparations
A23C 9/12 Fermented milk preparationsTreatment using microorganisms or enzymes
A23C 9/13 Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 9/14 Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
A23C 9/15 Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
A23C 9/16 Agglomerating or granulating milk powderMaking instant milk powderProducts obtained thereby
A23C 9/18 Milk in dried and compressed or semi-solid form
A23C 9/20 Dietetic milk products not covered by groups
A23C 9/123 Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
A23C 9/127 Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
A23C 9/133 Fruit or vegetables
A23C 9/137 Thickening substances
A23C 9/142 Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/144 Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
A23C 9/146 Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
A23C 9/148 Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by molecular sieve or gel filtration
A23C 9/152 Milk preparationsMilk powder or milk powder preparations containing additives
A23C 9/154 Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels
A23C 9/156 Flavoured milk preparations
A23C 9/158 Milk preparationsMilk powder or milk powder preparations containing additives containing vitamins or antibiotics
A23C 11/00 Milk substitutes, e.g. coffee whitener compositions
A23C 11/02 Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23C 11/04 Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/06 Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/08 Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
A23C 11/10 Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 13/00 CreamCream preparationsMaking thereof
A23C 13/08 Preservation
A23C 13/10 Preservation by addition of preservatives
A23C 13/12 Cream preparations
A23C 13/14 Cream preparations containing milk products or milk components
A23C 13/16 Cream preparations containing, or treated with, microorganisms, enzymes, or antibioticsSour cream
A23C 15/00 ButterButter preparationsMaking thereof
A23C 15/02 Making thereof
A23C 15/04 Making thereof from butter oil or anhydrous butter
A23C 15/06 Treating cream prior to phase inversion
A23C 15/12 Butter preparations
A23C 15/14 Butter powderButter oil, i.e. melted butter, e.g. ghee
A23C 15/16 Butter having reduced fat content
A23C 15/18 Preservation
A23C 15/20 Preservation by addition of preservatives
A23C 17/00 ButtermilkButtermilk preparations
A23C 17/02 ButtermilkButtermilk preparations containing, or treated with, microorganisms or enzymes
A23C 19/00 CheeseCheese preparationsMaking thereof
A23C 19/02 Making cheese curd
A23C 19/04 Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
A23C 19/05 Treating milk before coagulationSeparating whey from curd
A23C 19/06 Treating cheese curd after whey separationProducts obtained thereby
A23C 19/08 Process cheese preparationsMaking thereof, e.g. melting, emulsifying, sterilizing
A23C 19/09 Other cheese preparationsMixtures of cheese with other foodstuffs
A23C 19/10 Addition of preservatives
A23C 19/11 Addition of preservatives of antibiotics
A23C 19/14 Treating cheese after having reached its definite form, e.g. ripening, smoking
A23C 19/16 Covering the cheese surface, e.g. with paraffin wax
A23C 19/024 Making cheese curd using continuous procedure
A23C 19/028 Making cheese curd without substantial whey separation from coagulated milk
A23C 19/032 Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
A23C 19/045 Coagulation of milk without rennet or rennet substitutes
A23C 19/055 Addition of non-milk fats or non-milk proteins
A23C 19/064 Salting
A23C 19/068 Particular types of cheese
A23C 19/072 Cheddar type
A23C 19/076 Soft unripened cheese, e.g. cottage or cream cheese
A23C 19/082 Adding substances to the curd before or during meltingMelting salts
A23C 19/084 Treating the curd, or adding substances thereto, after melting
A23C 19/086 Cheese powderDried cheese preparations
A23C 19/093 Addition of non-milk fats or non-milk proteins
A23C 19/097 Preservation
A23C 20/00 Cheese substitutes
A23C 20/02 Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23C 21/00 WheyWhey preparations
A23C 21/02 WheyWhey preparations containing, or treated with, microorganisms or enzymes
A23C 21/04 WheyWhey preparations 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 WheyWhey preparations containing other organic additives, e.g. vegetable or animal products
A23C 21/10 WheyWhey preparations containing inorganic additives
A23C 23/00 Other dairy products