A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESEMILK OR CHEESE SUBSTITUTESMAKING THEREOF obtaining protein compositions for foodstuffs A23J1/00 This subclass covers: the chemical aspects of making dairy productsthe apparatus used for performing techniques provided for therein, e.g. for concentration, evaporation, drying, preservation, or sterilisation, unless such apparatus is specifically provided for in another subclass, e.g. A01J for treatment of milk or cream for manufacture of butter or cheese. A23C1/00General dairy technology A23C1/00Concentration, evaporation or drying A23C3/00 takes precedence; products obtained thereby A23C9/00 A23C1/01Drying in thin layers A23C1/03on drums or rollers A23C1/04by spraying into a gas stream A23C1/045by 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 A23C1/05combined with agglomeration granulation or coating A23C1/06Concentration by freezing out the water A23C1/08Freeze-drying A23C1/10Foam drying A23C1/04, A23C1/08 take precedence A23C1/12Concentration by evaporation A23C1/14combined with other treatment A23C1/16using additives A23C3/00Preservation of milk or milk preparations of cream A23C13/08; of butter A23C15/18; of cheese A23C19/097 A23C3/005Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere impregnation with inert gases A23C9/1524 A23C3/02by heating A23C3/07 takes precedence A23C3/023in packages A23C3/027progressively transported through the apparatus A23C3/03the materials being loose unpacked A23C3/031Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge A23C3/033and progressively transported through the apparatus A23C3/0332in contact with multiple heating plates A23C3/0335the milk being heated by electrical or mechanical means, e.g. by friction A23C3/0337the milk flowing through with indirect heat exchange, containing rotating elements, e.g. for improving the heat exchange A23C3/037in direct contact with the heating medium, e.g. steam A23C3/0375by pulverisation of the milk, including free falling film A23C3/04by freezing or cooling A23C3/045Freezing in loose unpacked form A23C3/05in packages A23C3/055Freezing in packages A23C3/07by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves A23C3/073by sonic or ultrasonic waves A23C3/076by ultraviolet or infrared radiation A23C3/08by addition of preservatives additions of microorganisms or enzymes A23C9/12, of other substances A23C9/152 A23C3/085Inorganic compounds, e.g. lactoperoxidase - H₂O₂ systems A23C7/00Other dairy technology A23C7/02Chemical cleaning of dairy apparatusUse of sterilisation methods therefor A23C7/04Removing unwanted substances other than lactose or milk proteins from milk A23C7/043using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents A23C9/146 and A23C9/148 take precedence A23C7/046by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate A23C9/00Dairy productsProcesses specially adapted therefor A23C9/00Milk preparationsMilk powder or milk powder preparations mixtures of whey with milk products or milk components A23C21/06 A23C9/005Condensed milk; Sugared condensed milk A23C1/06 and A23C1/12 take precedence A23C9/12Fermented milk preparationsTreatment using microorganisms or enzymes A23C9/1203Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae A23C9/1206Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase A23C9/1209Proteolytic or milk coagulating enzymes, e.g. trypsine A23C9/1213Oxidation or reduction enzymes, e.g. peroxidase, catalase, dehydrogenase A23C9/1216Other enzymes A23C9/122Apparatus for preparing or treating fermented milk products A23C9/1223for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt A23C9/1226for 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 A23C9/123using only microorganisms of the genus lactobacteriaceaeYoghurt A23C9/13 takes precedence A23C9/1232in powdered, granulated or dried solid form A23C9/1234characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp. A23C9/1236using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general A23C9/1234 and A23C17/02 take precedence A23C9/1238using 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 A23C9/127using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss A23C9/13 takes precedence A23C9/1275using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae A23C9/13using additives A23C9/1307Milk 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 A23C9/1315Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products A23C9/1322Inorganic 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 A23C9/133Fruit or vegetables A23C9/137Thickening substances A23C9/14in which the chemical composition of the milk is modified by non-chemical treatment A23C9/142by dialysis, reverse osmosis or ultrafiltration A23C9/144 takes precedence A23C9/1422by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate A23C9/1425by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate A23C9/1427by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting A23C9/144by electrical means, e.g. electrodialysis A23C9/146by ion-exchange A23C9/1465Chromatographic separation of protein or lactose fraction; Adsorption of protein or lactose fraction followed by elution A23C9/148by molecular sieve or gel filtration or chromatographic treatment A23C9/1465 takes precedence A23C9/15Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins A23C9/1504Spreads, semi-solid products A23C9/1508Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk A23C9/1512containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate A23C9/1516Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins A23C9/152containing additives fermented milk preparations containing additives A23C9/13 A23C9/1522Inorganic 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 A23C9/1524Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming A23C9/1526Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof A23C9/1528Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof A23C9/154containing thickening substances, eggs or cereal preparationsMilk gels A23C9/1542Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices fermentation A23C9/12 A23C9/1544Non-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 A23C9/1546in powdered, granulated or dried solid form A23C9/1548Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam A23C9/156Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners A23C9/1565Acidified milk products, e.g. milk flavoured with fruit juices A23C9/1542 takes precedence; fermentation A23C9/12 A23C9/158containing vitamins or antibiotics A23C9/1585Antibiotics; Bacteriocins; Fungicides from microorganisms A23C9/16Agglomerating or granulating milk powderMaking instant milk powderProducts obtained thereby A23C9/18 takes precedence A23C9/18Milk in dried and compressed or semi-solid form A23C9/20Dietetic milk products not covered by groups A23C9/12 - A23C9/18 A23C9/203containing bifidus-active substances, e.g. lactulose; containing oligosaccharides A23C9/206Colostrum; Human milk A23C11/00Milk substitutes, e.g. coffee whitener compositions cheese substitutes A23C20/00; butter substitutes A23D A23C11/02containing 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 A23C11/04containing non-milk fats but no non-milk proteins A23C11/08, A23C11/10 take precedence A23C11/045obtained by mixing the non-fat components in powdered form with the fats or by dry mixing of the components A23C11/06containing non-milk proteins A23C11/08, A23C11/10 take precedence A23C11/065Microbial proteins, inactivated yeast or animal proteins A23C11/08containing caseinates but no other milk proteins nor milk fats A23C11/10containing or not lactose but no other milk components as source of fats, carbohydrates or proteinsGroup A23C11/10 is impacted by reclassification into groups A23L11/60 and A23L11/65.
Groups A23C11/10, A23L11/60, and A23L11/65 should be considered in order to perform a complete search. A23C11/103containing only proteins from pulses, oilseeds or nuts, e.g. nut milkGroup A23C11/103 is impacted by reclassification into groups A23L11/60 and A23L11/65.
Groups A23C11/103, A23L11/60, and A23L11/65 should be considered in order to perform a complete search. A23C11/106Addition of, or treatment with, microorganisms A23C20/025 takes precedenceGroup A23C11/106 is impacted by reclassification into groups A23L11/60 and A23L11/65.
Groups A23C11/106, A23L11/60, and A23L11/65 should be considered in order to perform a complete search. A23C13/00CreamCream preparations ice-cream A23G9/00Making thereof A23C13/08Preservation A23C13/085Freezing; Subsequent melting A23C13/10by addition of preservatives A23C13/14, A23C13/16 take precedence A23C13/12Cream preparations A23C13/125in powdered, granulated or solid form A23C13/14containing milk products or non-fat milk components A23C13/16containing, or treated with, microorganisms, enzymes, or antibioticsSour cream A23C13/165Making sour cream by chemical or physical means only A23C15/00ButterButter preparationsMaking thereof butter substitutes A23D A23C15/02Making thereof A23C15/04from butter oil or anhydrous butter A23C15/06Treating cream or milk prior to phase inversion A23C15/065Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products A23C15/12Butter preparations A23C15/123Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates A23C15/126Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids A23C15/14Butter powderButter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter A23C15/145Removal 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 A23C15/16Butter having reduced fat content A23C15/165prepared by addition of microorganisms; Cultured spreads A23C15/18Preservation A23C15/20by addition of preservatives or antioxidants A23C17/00ButtermilkButtermilk 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 A23C17/02containing, or treated with, microorganisms or enzymes A23C19/00CheeseCheese preparationsMaking thereof cheese substitutes A23C20/00 A23C19/02Making cheese curd A23C19/024using continuous procedure A23C19/0245with immobilized enzymes or microorganisms A23C19/028without substantial whey separation from coagulated milk A23C19/0285by dialysis or ultrafiltration A23C19/032characterised by the use of specific microorganisms, or enzymes of microbial origin A23C19/0321Propionic acid bacteria A23C19/0323using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general using moulds A23C19/0682 A23C19/0325using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria A23C19/0326Rennet produced by fermentation, e.g. microbial rennet; Rennet produced by genetic engineering A23C19/0328Enzymes other than milk clotting enzymes, e.g. lipase, beta-galactosidase A23C19/04characterised by the use of specific enzymes of vegetable or animal origin A23C19/032 takes precedence A23C19/041Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain A23C19/043Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme A23C19/045Coagulation of milk without rennet or rennet substitutes A23C19/0455Coagulation by direct acidification without fermentation of the milk, e.g. by chemical or physical means A23C19/05Treating milk before coagulationSeparating whey from curd A23C19/097 takes precedence A23C19/051Acidifying by combination of acid fermentation and of chemical or physical means A23C19/052Acidifying only by chemical or physical means A23C19/053Enrichment of milk with whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk A23C19/054using additives other than acidifying agents, NaCl, CaCl₂, dairy products, proteins, fats, enzymes or microorganisms A23C19/055Addition of non-milk fats or non-milk proteins , polyol fatty acid polyesters or mineral oils A23C19/06Treating cheese curd after whey separationProducts obtained thereby A23C19/097 takes precedence A23C19/061Addition of, or treatment with, microorganisms A23C19/0682 takes precedence A23C19/062using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures A23C19/063Addition of, or treatment with, enzymes or cell-free extracts of microorganisms A23C19/064Salting A23C19/068Particular types of cheese A23C19/0682Mould-ripened or bacterial surface ripened cheeses A23C19/0684Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses A23C19/0686Cheese from whey, e.g. mysost A23C19/0688Hard cheese or semi-hard cheese with or without eyes A23C19/072 takes precedence A23C19/072Cheddar type or similar hard cheeses without eyes A23C19/076Soft unripened cheese, e.g. cottage or cream cheese A23C19/0765Addition 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 A23C19/08Process cheese preparationsMaking thereof, e.g. melting, emulsifying, sterilizing A23C19/081Surface melting A23C19/082Adding substances to the curd before or during meltingMelting salts A23C19/084Treating the curd, or adding substances thereto, after melting adding non-milk components A23C19/093 A23C19/086Cheese powderDried cheese preparations A23C19/09Other cheese preparationsMixtures of cheese with other foodstuffs preservation A23C19/097 A23C19/0904Liquid cheese products, e.g. beverages, sauces A23C19/0908Sliced cheese; Multilayered or stuffed cheese; Cheese loaves A23C19/0912Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form A23C19/0917Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk A23C19/0921Addition, 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 A23C19/0925Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols A23C19/093Addition of non-milk fats or non-milk proteins A23C19/097Preservation A23C19/0973Pasteurisation; Sterilisation; Hot packaging A23C19/0976Freezing; Treating cheese in frozen state; Thawing of frozen cheese A23C19/10Addition of preservatives A23C19/105Inorganic compounds; Inert or noble gases; Carbon dioxide A23C19/11of antibiotics or bacteriocins A23C19/14Treating cheese after having reached its definite form, e.g. ripening, smoking preservation A23C19/097 A23C19/16Covering the cheese surface, e.g. with paraffin wax A23C19/163with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions in combination with an edible coating A23C19/16 A23C19/166with non-edible preformed foils, films or bandages A23C20/00Cheese substitutes A23C19/055, A23C19/093 take precedence A23C20/005mainly containing proteins from pulses or oilseedsGroup A23C20/005 is impacted by reclassification into groups A23L11/40 and A23L11/45.
Groups A23C20/005, A23L11/40, and A23L11/45 should be considered in order to perform a complete search. A23C20/02containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydratesGroup A23C20/02 is impacted by reclassification into groups A23L11/40 and A23L11/45.
Groups A23C20/02, A23L11/40, and A23L11/45 should be considered in order to perform a complete search. A23C20/025mainly containing proteins from pulses or oilseedsGroup A23C20/025 is impacted by reclassification into groups A23L11/40 and A23L11/45.
Groups A23C20/025, A23L11/40, and A23L11/45 should be considered in order to perform a complete search. A23C21/00WheyWhey preparations concentration, evaporation or drying A23C1/00; preservation of milk or milk preparations A23C3/00; milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C9/14 A23C21/02containing, or treated with, microorganisms or enzymes A23C21/023Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase A23C21/026containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria A23C21/04containing non-milk components as source of fats or proteins A23C21/06Mixtures of whey with milk products or milk components A23C21/08containing other organic additives, e.g. vegetable or animal products A23C21/10containing inorganic additives A23C23/00Other dairy products A23C2200/00 A23C2200/00Special features A23C2210/00Physical treatment of dairy products A23C2210/05Conventional drying followed by fluidised bed dryingFluidised bed drying at the bottom of a spray-drier A23C2210/10General processes or apparatus not classified in A23C3/0375 for direct contact of a falling film of liquid with steam A23C2210/15High pressure treatment A23C2210/20Treatment using membranes, including sterile filtration A23C2210/202Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration A23C2210/204Use of a membrane during fermentation of milk A23C2210/206Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration A23C2210/208Removal of bacteria by membrane filtrationSterile filtration of milk products A23C2210/25Separating and blending A23C2210/252Separating 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 A23C2210/254Cream is separated from milk, one of the fractions is treated and at least part of the cream is remixed with the milk A23C2210/256Removal or separation of bacteria, or a fraction containing bacteria, by centrifugationBactofugation A23C2210/258Separation or recuperation of fats or lipids from whey or whey products A23C2210/30Whipping, foaming, frothing or aerating dairy products A23C2210/40MicroencapsulationEncapsulation of particles A23C2220/00Biochemical treatment A23C2220/10Enzymatic treatment A23C2220/102Enzymatic treatment in diffusion reactors, e.g. membrane reactors, without immobilisation of the enzyme A23C2220/104Enzymatic treatment with immobilised enzymes A23C2220/106Enzymatic treatment with enzymes in microgranules or soluble matricesEntrapment of enzymes or making enzyme aggregates for delayed solubilityComplexation of enzymes A23C2220/20Treatment with microorganisms A23C2220/202Genetic engineering of microorganisms used in dairy technology A23C2220/204Use of bacteria which are encapsulated, entrapped or immobilisedFermentation with these bacteria A23C2220/206Slime forming bacteriaExopolysaccharide or thickener producing bacteria, ropy cultures, so-called filant strains A23C2220/208Fermentation of skim milk or milk and its addition in a small quantity to unfermented skim milk or milk, e.g. cheese milkAddition of yoghurt to cheese milk A23C2230/00Aspects relating to animal feed or genotype A23C2230/05Milk or milk products from transgenic animals A23C2230/10Animal milk with modified composition due to a specific feed A23C2230/15Animal milk with modified composition due to manipulation of the animal, e.g. animal milk comprising antibodies, selection of animals having specific genotypes A23C2240/00Use or particular additives or ingredients A23C2240/05Milk products enriched with milk fat globule membrane A23C2240/10Dairy products containing sterols or sterol derivatives A23C2240/15Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products A23C2240/20Inert gas treatment, using, e.g. noble gases or CO₂, including CO₂ liberated by chemical reactionCarbonation of milk products A23C2250/00Particular aspects related to cheese A23C2250/05Emulsifying cheese A23C2250/052Emulsifying cheese below melting or pasteurisation temperature, e.g. below about 60 degrees A23C2250/054Emulsifying 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 A23C2250/10Cheese characterised by a specific form A23C2250/15Shredded non-dried cheese A23C2250/20Compacting shredded or ground cheese other than curd or small cheese pieces without melting A23C2250/25Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats A23C2250/30Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton A23C2250/35Smoking of cheese or curdSmoked cheesesSmoking of milk components before conversion to cheese A23C2250/40Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating A23C2250/45Cheese from buttermilk A23C2260/00Particular aspects or types of dairy products A23C2260/05Concentrated yoghurt products, e.g. labneh, yoghurt cheese, non-dried non-frozen solid or semi-solid yoghurt products other than spreadsStrained yoghurtRemoval of whey from yoghurt A23C2260/10Spreadable dairy products A23C2260/102Spreadable fermented dairy productDairy spreads prepared by fermentation or containing microorganismsCultured spreadsDairy spreads containing fermented milk products A23C2260/104Water-continuous butterlike spreadsspreads from cream prepared without phase inversion A23C2260/15Frozen dairy products A23C2260/152Frozen fermented milk products, e.g. frozen yoghurt or yoghurt ice creamFrozen milk products containing living microorganisms A23C2260/154Frozen non-fermented milk products A23C2260/20Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted A23C2260/25Dairy compositions providing for tooth protective effects, e.g. anticariogenic effects A23C2270/00Aspects relating to packaging A23C2270/05Gelled 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 A23C2270/10Dairy products filled into pressurised containers with dispensing means for atomisation or foaming A23C2270/15Separate 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