A23C19/04 - CPC Classification Index

ClassID:

3499 ⎘

A23C19/04 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin

Sub-classes:

A23C19/041 » {Proteolytic or milk clotting enzymes from plants or vegetables, e.g. papain, ficin, bromelain} 9
A23C19/043 » {Enzymes other than proteolytic enzymes or milk clotting enzymes, e.g. lipase, lysosyme} 21

Recent Application in this class:

20260150857

2026-06-04

CHEESE AND WHEY PRODUCTS AND METHODS FOR MAKING CHEESE AND WHEY PRODUCTS

20250287968

2025-09-18

COMPOSITION FOR CLOTTING MILK, METHODS AND USES THEREOF

20240084281

2024-03-14

VARIANTS OF CHYMOSIN WITH IMPROVED MILK-CLOTTING PROPERTIES

20220154162

2022-05-19

Variants of chymosin with improved milk-clotting properties

20210380961

2021-12-09

Variants of chymosin with improved milk-clotting properties

20210230571

2021-07-29

Variants of chymosin with improved milk-clotting properties

20190174783

2019-06-13

Variants of chymosin with improved milk-clotting properties

20190116821

2019-04-25

Variants of chymosin with improved milk-clotting properties

20180251747

2018-09-06

Variants of chymosin with improved properties

#10

20180110234

2018-04-26

BLENDS OF CHYMOSINS WITH IMPROVED MILK-CLOTTING PROPERTIES

#11

20170130215

2017-05-11

GLUCANASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM

#12

20170067041

2017-03-09

Variants of chymosin with improved milk-clotting properties

#13

20140199705

2014-07-17

Glucanases, nucleic acids encoding them and methods for making and using them

#14

20120021490

2012-01-26

GLUCANASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM

#15

20110008492

2011-01-13

COAGULATION OF MILK

#16

20080233175

2008-09-25

Glucanases, nucleic acids encoding them and methods for making and using them