Entry: MC-2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment
Notation:
A164G
Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment
Create code:
Hierarchies
Hierarchy legislative classes | Broader Microbiological criteria - classes (2073/2005) | Narrower |
Full Details
broader_legis |
Microbiological criteria - classes (2073/2005)
|
definition |
Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment |
hierarchyCode_legis |
Z0002.0042 |
in scheme |
Legislative-classes
|
notation |
A164G |
pref label |
MC-2.2.4 Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment |
scope note |
Cheeses made from milk that has undergone a lower heat treatment than pasteurisation and ripened cheeses made from milk or whey that has undergone pasteurisation or a stronger heat treatment |
state |
Facets
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termType |
Facet descriptor
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type |
Concept
| Food-type
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