NACE Class 10.51 - Operation of dairies and cheese making
From Open Risk Manual
Definition
Operation of dairies and cheese making class
Description
This class includes:
- manufacture of fresh liquid milk, pasteurised, sterilised, homogenised and/or ultra heat treated
- manufacture of milk-based drinks
- manufacture of cream from fresh liquid milk, pasteurised, sterilised, homogenised
- manufacture of dried or concentrated milk whether or not sweetened
- manufacture of milk or cream in solid form
- manufacture of butter
- manufacture of yoghurt
- manufacture of cheese and curd
- manufacture of whey
- manufacture of casein or lactose
This class excludes:
- production of raw milk (cattle), see 01.41
- production of raw milk (sheep, goats, horses, asses, camels, etc.), see 01.43, 01.44, 01.45
- manufacture of non-dairy milk and cheese substitutes, see 10.89
