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Detailed structure and explanatory notes
ISIC Rev.3 code 1520Structure
This class includes milk processing: grading, filtering, testing or chilling fresh, liquid whole milk or cream; separating cream from milk; pasteurizing, sterilizing, homogenizing, peptonizing or humanizing milk; cream freezing or whipping; milk concentrating, fermenting, "culturing"; bottling or cartonizing milk or cream; production of milk or cream in solid form, i.e. in blocks, powder or granules.
Production of natural butter or butter that has been dehydrated, resolidified or made rancid.
Production of ghee.
Production of cheese or curd: fresh, ripened, hard or processed cheese. Production of whey: fresh, concentrated or dry.
Production of ice cream and other edible ice whether or not containing cream or chocolate.
Production of casein or lactose.
Exclusion: Production of raw milk is classified in class 0121 (Farming of cattle, sheep, goats, horses, asses, mules and hinnies; dairy farming).
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