DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF

Introduced: September 1968

Classification Context

Section:: HUMAN NECESSITIES
Class:: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; PREPARATION, TREATMENT OR PRESERVATION THEREOF
Subclass:: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF

Description

A23C covers the preparation, treatment, and preservation of dairy products including milk, butter, cheese, and their plant-based or synthetic substitutes. This subclass encompasses manufacturing processes such as pasteurization, homogenization, fermentation, and separation techniques; formulation of specialty dairy products; and technologies for extending shelf life and improving product quality. The classification includes both conventional dairy processing and emerging alternatives like milk replacers and cheese analogues derived from plant or synthetic sources.

Scope Notes

Limiting references: Preservation of milk or dairy products

Related Keywords

manufacture of DAIRY PRODUCEtechnology of DAIRY PRODUCE

11 direct subcodes

Child Classifications

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A23C 1/00 Concentration, evaporation or drying
A23C 11/00 Milk substitutes, e.g. coffee whitener compositions
A23C 13/00 Cream; Cream preparations; Making thereof
A23C 15/00 Butter; Butter preparations; Making thereof
A23C 17/00 Buttermilk; Buttermilk preparations
A23C 19/00 Cheese; Cheese preparations; Making thereof
A23C 20/00 Cheese substitutes
A23C 21/00 Whey; Whey preparations
A23C 23/00 Other dairy products
A23C 7/00 Other dairy technology
A23C 9/00 Milk preparations; Milk powder or milk powder preparations