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Food Standards Agency Codes

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 - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A164G
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

State:
Facets
Term type:
Facet descriptor
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Microbiological criteria - classes (2073/2005) Narrower
Hierarchy legislative classes Broader Microbiological criteria - classes (2073/2005) Narrower

Full Details

broader Microbiological criteria - classes (2073/2005)
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
hierarchyCode_master Z0001.0006.0022.0002.0042
in scheme Food type Identifiers | Legislative-classes
langualCode MC-2.2.4
lastVersion 01.00.001
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
termType Facet descriptor
type Concept | Food-type
validFrom 12 Feb 2015 11:39:18.000