10.5 Manufacture of dairy products
This category covers the processing of milk and milk derivatives into food products such as cheese, butter, yoghurt, cream, ice cream and other dairy preparations. It includes activities like pasteurisation, homogenisation and the addition of flavours or other ingredients, but excludes the production of animal feed or non-food dairy derivatives.
Where 10.5 sits in the CAE Rev 3 hierarchy
- >C Manufacturing
- >10 Manufacture of food products
- >>10.5 Manufacture of dairy products
- >>10.5 Manufacture of dairy products
10.5 in other classification systems
Equivalent and related codes across 1 other system. Click any code to see its full definition, hierarchy, and crosswalks.
Subcategories of 10.5 Manufacture of dairy products
- 10.51Manufacture of dairy products
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
- 10.52Manufacture of dairy products
This class includes: - manufacture of ice cream and other edible ice such as sorbet This class excludes: - activities of ice cream parlours, see 56.10
Other CAE Rev 3 codes under 10.5 Manufacture of dairy products
- 10.1Processing and preserving of meat
- 10.2Processing and preserving of fish, crustaceans and molluscs
- 10.3Processing and preserving of fruit and vegetables
- 10.4Manufacture of vegetable and animal oils and fats
- 10.6Manufacture of grain mill products, starches and starch products
- 10.7Manufacture of other food products
- 10.8Manufacture of prepared animal feeds
- 10.9Manufacture of prepared animal feeds
Frequently asked questions
- What is CAE Rev 3 10.5?
- CAE Rev 3 10.5 is "Manufacture of dairy products". This category covers the processing of milk and milk derivatives into food products such as cheese, butter, yoghurt, cream, ice cream and other dairy preparations. It includes activities like pasteurisation, homogenisation and the addition of flavours or other ingredients, but excludes the production of animal feed or non-food dairy derivatives.
- What does CAE Rev 3 10.5 include?
- 10.5 Manufacture of dairy products contains 2 direct subcategories: 10.51 Manufacture of dairy products; 10.52 Manufacture of dairy products.
- How does CAE Rev 3 10.5 map to other classification systems?
- 10.5 Manufacture of dairy products has equivalents in NACE Rev 2 (10.5). These crosswalks let you translate this code between CAE Rev 3 and 1 other classification system.
- What is the parent category of 10.5?
- 10.5 Manufacture of dairy products sits under 10.5 Manufacture of dairy products in the CAE Rev 3 hierarchy.
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