A23C19/061 - CPC Classification Index

ClassID:

3511 ⎘

A23C19/061 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby Addition of, or treatment with, microorganisms

Sub-classes:

A23C19/062 » {using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures} 28

Recent Application in this class:

20240368532

2024-11-07

METHOD FOR PREPARING CULTURES OF LACTIC ACID BACTERIA

20240268329

2024-08-15

METHOD FOR PRODUCING CHEESE CURDS

20230348950

2023-11-02

A METHOD FOR DETERMINING AN ORDER IN WHICH A FOOD PRODUCT IS CULTURED

20230035841

2023-02-02

Method for preparing cultures of lactic acid bacteria

20220046888

2022-02-17

Apparatus and method for fusing curd

20200113952

2020-04-16

BACILLUS SUBTILIS STRAIN WITH PROBIOTIC ACTIVITY

20190116826

2019-04-25

Quark matrix with improved taste characteristics (I)

20180242625

2018-08-30

METHOD FOR MANUFACTURING PULVERULENT FLAVORING AGENT

20160296570

2016-10-13

inducia DSM 21379 as enhancer of cellular immunity, hypocholesterolemic and anti-oxidative agent and antimicrobial agent against

#10

20160088855

2016-03-31

METHOD FOR THE MANUFACTURE OF A CREAM CHEESE

#11

20130276934

2013-10-24

Group of reflection optic sensors in a weft feeder for weaving looms

#12

20120244252

2012-09-27

Method for the control of the formation of acrylamide in a foodstuff

#13

20110274789

2011-11-10

ISOLATED LACTOBACILLUS PLANTARUM STRAIN INDUCIA DSM 21379 AS PROBIOTIC THAT ENHANCES NATURAL IMMUNITY AND FOOD PRODUCTS AND MEDICINAL PREPARATIONS COMPRISING IT

#14

20050202121

2005-09-15

Method