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This page displays all 「FI」 in main group A23C19/00. |
HB:Handbook | ||||
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CC:Concordance | |||||
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Cheese; Cheese preparations; Making thereof (cheese substitutes A23C 20/00) [1, 2006.01] | HB | CC | 4B001 | |
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.Making cheese curd [3] | HB | CC | 4B001 | |
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..using continuous procedure [3] | HB | CC | 4B001 | |
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..without substantial whey separation from coagulated milk [3] | HB | CC | 4B001 | |
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..characterised by the use of specific micro-organisms, or enzymes of microbial origin [3] | HB | CC | 4B001 | |
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..characterised by the use of specific enzymes of vegetable or animal origin (A23C 19/032 takes precedence) [3] | HB | CC | 4B001 | |
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..Coagulation of milk without rennet or rennet substitutes [3] | HB | CC | 4B001 | |
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..Treating milk before coagulation; Separating whey from curd (A23C 19/097 takes precedence) [3] | HB | CC | 4B001 | |
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..Addition of non-milk fats or non-milk proteins [3] | HB | CC | 4B001 | |
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.Treating cheese curd after whey separation; Products obtained thereby (A23C 19/097 takes precedence) [3] | HB | CC | 4B001 | |
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..Salting [3] | HB | CC | 4B001 | |
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..Particular types of cheese [3] | HB | CC | 4B001 | |
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...Cheddar type [3] | HB | CC | 4B001 | |
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...Soft unripened cheese, e.g. cottage or cream cheese [3] | HB | CC | 4B001 | |
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...Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing [3] | HB | CC | 4B001 | |
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....Adding substances to the curd before or during melting; Melting salts [3] | HB | CC | 4B001 | |
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....Treating the curd, or adding substances thereto, after melting (adding non-milk components A23C 19/093) [3] | HB | CC | 4B001 | |
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..Cheese powder; Dried cheese preparations [3] | HB | CC | 4B001 | |
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..Other cheese preparations; Mixtures of cheese with other foodstuffs (preservation A23C 19/097) [3] | HB | CC | 4B001 | |
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...Addition of non-milk fats or non-milk proteins [3] | HB | CC | 4B001 | |
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.Preservation [3] | HB | CC | 4B001 | |
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..Addition of preservatives [3] | HB | CC | 4B001 | |
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...of antibiotics [3] | HB | CC | 4B001 | |
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.Treating cheese after having reached its definite form, e.g. ripening, smoking (preservation A23C 19/097) | HB | CC | 4B001 | |
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..Covering the cheese surface, e.g. with paraffin wax | HB | CC | 4B001 | |