NACE Class 10.51 - Operation of dairies and cheese making

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

Higher Level

• NACE Group 10.5 - Manufacture of dairy products