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Main Group 1: Milk and milk products

 List of Main Groups
Code and category
 Scientific name
 Synonym or similar product
 
1. Milk and milk products    
1.1 Milk    
  1.1.1 Milk, > 4% fat    
  1.1.2 Milk, 3 - 4% fat   
  1.1.3 Milk, 1 - 2.9% fat   
  1.1.4 Milk, < 1% fat   
  1.1.5 Buttermilk   
  1.1.6 Sourmilk  Ymer
  1.1.7 Condensed milk, > 5% fat  Evaporated milk
  1.1.8 Condensed milk, < 5% fat  Evaporated milk
1.2 Cream   
  1.2.1 Cream, > 30% fat   
  1.2.2 Cream, 15 - 30% fat   
  1.2.3 Cream, < 15% fat   
1.3 Kefir   
1.4 Yoghurt   
  1.4.1 Yoghurt, > 3% fat   
  1.4.2 Yoghurt, 1 - 3% fat   
  1.4.3 Yoghurt, < 1% fat   
1.5 Whey   
1.6 Other fermented milk products   
  1.6.1 Other fermented milk products, > 3.5% fat   
  1.6.2 Other fermented milk products, < 3.5% fat   
1.7 Cheese   
  1.7.1 Cheese, hard > 50% fat   Allgauer, Alvorca, Beaufort, Comté, Idiazabal, Kasseri, Kefalotyri, Monchego, Parmigiano, Pecorino, Provolone, Radener
  1.7.2 Cheese, hard 30 - 50% fat   Alvorca, Cheddar, Cheshire, Derby, Dunlop, Double Gloucester, Emmental, Gruyère, Queijo de Ilha, Sbrinz
  1.7.3 Cheese, hard < 30% fat   
  1.7.4 Cheese, soft > 60% fat   Brie, Gourmandise, Kernhem, Roomkaas
  1.7.5 Cheese, soft 46 - 60% fat   Alcobaca, Amsterdammer, Appenzell, Bel paese, Bleus (all kinds), Brie, Butterkäse, Cabra de Cadiz, Camembert, Cantal, Carré de l'Est, Castelo Branco, Danablu, Edelpilzkäse, Esrom, Feta, Fromage de Chèvre, Gorgonzola, Goudse, Havarti, Herve, Hushållsost, Lancashire, Leicester, Mycella, Pont l'Eveque, Port-Salut, Qeso de Mahón, Queijo de Evora, Raclette, Reblochon, Remoudou, Rigotte, Robiola, Roquefort, Saint-Paulin, Stilton, Svecia, Taleggio, Tilsiter, Turunmaa, Vacherin, Västerbotten, Wensleydale, Wilstermarschkäse
  1.7.6 Cheese, soft 30 - 45% fat   Bleus (all kinds), Brie, Camembert, Danbo, Fromages de Chèvre, Fynbo, Havarti, Limburger, Livarot, Maribo, Molbo, Munster, Plateau, Romadur, Samsø, Tilsiter, Tybo, Weinkäse
  1.7.7 Cheese, soft < 30% fat   Brusselse, Danbo, Limberger, Molbo, Sauermilchkäse (Harzer, Mainzer etc.), Tybo
  1.7.8 Cheese, fresh > 60% fat   Boursin, Doppelrahmfrischkäse, Fontainebleau, Mascarpone, Petit Suisse, Verse kaas
  1.7.9 Cheese, fresh 46 - 60% fat   Burgos, Queijo Fresco, Rahmfrischkäse, Villalón
  1.7.10 Cheese, fresh 31 - 45% fat   Cabra de Alicante, Caprino, Demisel, Ilves, Juustoleipä, Schichkäse
  1.7.11 Cheese, fresh 15 - 30% fat   Cottage cheese, Ricotta, Schichtkäse
  1.7.12 Cheese, fresh < 15% fat   Cottage cheese, Hüttenkäse, Schichtkäse
1.8 Cheese substitutes   
1.9 Ice cream (generic group)   
  1.9.1 Water Ice   
  1.9.2 Ice cream   
  1.9.3 Dairy Ice cream   
  1.9.4 Fruit Ice   
  1.9.5 Sorbet   Sherbet
1.10 Milk and milk products for dietetic use   

 

 

Ian Unwin
3 February 1999