A23C19/068 - CPC Classification Index

ClassID:

3515 ⎘

A23C19/068 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby Particular types of cheese

Sub-classes:

A23C19/0682 » {Mould-ripened or bacterial surface ripened cheeses} 15
A23C19/0684 » {Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses} 130
A23C19/0686 » {Cheese from whey, e.g. mysost} 5
A23C19/0688 » {Hard cheese or semi-hard cheese with or without eyes } 38
A23C19/072 » Cheddar type {or similar hard cheeses without eyes} 58
A23C19/076 » Soft unripened cheese, e.g. cottage or cream cheese 125
A23C19/08 » Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing 70

Recent Application in this class:

20260068899

2026-03-12

METHODS AND SYSTEMS OF MAKING CHEESE FORMS

20240284928

2024-08-29

Natural Cheese and Method for Making Natural Cheese with Specific Texture Attributes

20230329263

2023-10-19

Natural Cheese and Method for Making Natural Cheese with Specific Texture Attributes

20230000098

2023-01-05

Flavor Ferment to Produce Natural Cheese with Specific Flavor Attributes

20220071223

2022-03-10

Puffed Cheese Product and Method

20220022478

2022-01-27

Flavor Ferment to Produce Natural Cheese With Specific Flavor Attributes

20220022477

2022-01-27

Natural cheese and method for making natural cheese with specific texture attributes

20220007666

2022-01-13

REDUCTION OF MICROBIAL CONTAMINATION IN DAIRY PRODUCTS BY PHOSPHOLIPASE

20200080976

2020-03-12

Method for judgment of cheddar grade based on identification characteristic flavor composition

#10

20180242599

2018-08-30

Expanded Cheese Snacks and Method for Making Same

#11

20180035687

2018-02-08

Method for production of soft cheese comprising simultaneous addition of acidifying bacteria and coagulant

#12

20180027837

2018-02-01

METHODS AND SYSTEMS OF MAKING CHEESE FORMS

#13

20170290351

2017-10-12

Method of producing naturally wood smoked cheese

#14

20170223978

2017-08-10

Milk-based alternative product and method for producing the same

#15

20170215450

2017-08-03

METHOD FOR MAKING A PARTIALLY COOKED CHEESE PRODUCT AND USES THEREOF

#16

20170127695

2017-05-11

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

#17

20150147443

2015-05-28

Cheese-making methods and apparatuses

#18

20150024091

2015-01-22

Cheese with improved organoleptic and melting properties

#19

20140322423

2014-10-30

Restructured natural protein matrices

#20

20140272040

2014-09-18

Cheese Shred Product And Method Of Making

#21

20140220178

2014-08-07

Cheese and preparing the same

#22

20140154389

2014-06-05

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

#23

20130316046

2013-11-28

Milk-based alternative product and method for producing the same

#24

20120288586

2012-11-15

PRODUCTION OF CHEESE WITH S. THERMOPHILUS

#25

20110300283

2011-12-08

Milk-based alternative product and method for producing the same

#26

20110244105

2011-10-06

Method for preparing cheese with improved organoleptic and melting properties

#27

20060110492

2006-05-25

Preparation and food product comprising an active phytase