A23C19/045 - CPC Classification Index

ClassID:

3502 ⎘

A23C19/045 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Making cheese curd Coagulation of milk without rennet or rennet substitutes

Sub-classes:

METHOD FOR MANUFACTURING AN ACIDIFIED PROTEIN PRODUCT FROM CASEIN AND A PRODUCT OBTAINED THEREBY

PROCESS FOR THE PREPARATION OF CHEESE

Method for manufacturing an acidified protein product from casein and a product obtained thereby

MELT-RESTRICTED, NATURAL CHEESE AND METHOD OF MAKING THE SAME

PROCESS FOR THE PREPARATION OF CHEESE

Process for producing cream cheese

MILK - PLANT FAT - CURD CHEESE

METHOD FOR PRODUCING DESALTED MILK, AND DESALTED MILK

Cream Cheese and Method of Manufacture

Method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and method for producing whey

Process for manufacturing cheeses and other dairy products and products thereof

Method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and method for producing whey