A23C19/0682 - CPC Classification Index

ClassID:

3516 ⎘

A23C19/0682 - CPC Classification

Classification description:

Cheese; Cheese preparations; Making thereof; Treating cheese curd after whey separation; Products obtained thereby; Particular types of cheese Mould-ripened or bacterial surface ripened cheeses

Recent Application in this class:

20230380437

2023-11-30

METHOD FOR SMEAR-RIPENING OF CHEESE

20220211063

2022-07-07

FUNGAL STRAINS, PRODUCTION AND USES THEREOF

20190124941

2019-05-02

Physically stable liquefied blue cheese composition and process for making it

20180110234

2018-04-26

BLENDS OF CHYMOSINS WITH IMPROVED MILK-CLOTTING PROPERTIES

20160286830

2016-10-06

Method for preparing camembert type cheese

20160227805

2016-08-11

Mold ripened cheese and preparation method thereof

20120276246

2012-11-01

ACCELERATED FUNGAL GROWTH

20110300259

2011-12-08

Blue cheese product and process for preparing same

20110250656

2011-10-13

PRODUCTION OF MONASCUS-LIKE AZAPHILONE PIGMENT

#10

20110190487

2011-08-04

Method for crosslinking beta-cyclodextrin for cholesterol trapping and regeneration thereof

#11

20110052757

2011-03-03

NOVEL SIALIDASE

#12

20090196952

2009-08-06

"GLUTEN-FREE" BLU-VEINED DAIRY PRODUCTS INTENDED FOR PERSONS AFFECTED BY CELIAC DISEASE

#13

20070254064

2007-11-01

Dairy Product and Process

#14

20070093447

2007-04-26

Method for crosslinking β-cyclodextrin for cholesterol trapping and regeneration thereof

#15

20060134269

2006-06-22

Method of preparing a ripening flora comprising a cell weakening step