A23C2250/00 - CPC Classification

Particular aspects related to cheese

• A23C2250/05 » Emulsifying cheese 5
• A23C2250/10 » Cheese characterised by a specific form 47
• A23C2250/15 » Shredded non-dried cheese 13
• A23C2250/20 » Compacting shredded or ground cheese other than curd or small cheese pieces without melting 5
• A23C2250/25 » Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats 2
• A23C2250/30 » Blue veined cheeses, e.g. Roquefort, Gorgonzola, Stilton 7
• A23C2250/35 » Smoking of cheese or curd; Smoked cheeses; Smoking of milk components before conversion to cheese 3
• A23C2250/40 » Breaded cheese products, e.g. coating with a batter mix or other adhesive material followed by breading with crumbs or other particulate coating 4
• A23C2250/45 » Cheese from buttermilk 0