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On this page, you can select 「MainGroup」 or 「Facet」 in A23C. |
HB:Handbook | ||||
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Select the desired 「MainGroup」 or 「facet」 etc. |
CC:Concordance | ||||
| General dairy technology | |||||
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Concentration, evaporation or drying (products obtained thereby A23C 9/00) | HB | CC | 4B001 | |
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Other dairy technology (preservation of milk or dairy products A23B 11/00)[2025.01] | HB | CC | 4B001 | |
| Dairy products; Processes specially adapted therefor | |||||
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Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components A23C 21/06; preservation of milk or milk preparations A23B 11/10) | HB | CC | 4B001 | |
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Milk substitutes, e.g. coffee whitener compositions(cheese substitutes A23C 20/00; preservation of milk substitutes A23B 11/20; butter substitutes A23D)[2025.01] | HB | CC | 4B001 | |
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Cream; Cream preparations (preservation of cream or cream preparations A23B 11/30; ice-cream A23G 9/00); Making thereof | HB | CC | 4B001 | |
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Butter; Butter preparations; Making thereof (preservation of butter or butter preparations A23B 11/40; butter substitutes A23D) | HB | CC | 4B001 | |
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Buttermilk; Buttermilk preparations (milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C 9/14; preservation of buttermilk or buttermilk preparations A23B 11/50)[2025.01] | HB | CC | 4B001 | |
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Cheese; Cheese preparations; Making thereof (cheese substitutes A23C 20/00; preservation of cheese or cheese preparations A23B 11/60) | HB | CC | 4B001 | |
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Cheese substitutes (A23C 19/055, A23C 19/093 take precedence; preservation of cheese substitutes A23B 11/70)[2025.01] | HB | CC | 4B001 | |
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Whey; Whey preparations (concentration, evaporation or drying A23C 1/00; milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C 9/14; preservation of whey or whey preparations A23B 11/80)[2025.01] | HB | CC | 4B001 | |
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Other dairy products | HB | CC | 4B001 | |