CLANAE 10.509—Manufacture of dairy products n.e.c.

Where 10.509 sits

1. C Manufacturing industry
2. 10 Food product manufacturing
3. 10.5 Dairy product manufacturing
4. 10.50 Dairy product manufacturing
5. 10.509 Manufacture of dairy products n.e.c.

What 10.509 includes

• Lactose, or milk sugar, is the carbohydrate obtained from whey. Whey is the liquid formed from some of the components of milk that results from various dairy processing methods, such as cheese whey, buttermilk, casein whey, ricotta whey, and so on. Casein consists of phosphoproteins that are separated from pasteurized skim milk by enzymatic action (rennet casein) or by precipitation from fermented whey (lactic casein).
• The production of: - casein - fresh custards - lactose - natural, dried, resolidified, or rancid butter - desserts - whey
• The concentration, fermentation (yogurt), and "culture" of milk, when not associated with milk production.

What 10.509 excludes

• Cheese production (subclass 10.502).
• Production of dairy substitutes for animal feed (subclass 10.800).
• Production of water ices (subclass 11.049).
• Industrial production of lactic acid (subclass 20.119).
• Production of lactic acid bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus (subclass 21.009).
• Production of artisanal ice cream (subclass 56.103).

10.509 in other systems