Milk
A02LT
Generic term *
Raw Primary Commodities (RPC) **
The group includes Milk, i.e. a white nutritious liquid secreted by mammals and used as food source by human beings. The part consumed/analysed is not specified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. In case of data collections related to legislations, the default part consumed/analysed is the one defined in the applicable legislation.
Implicit facet descriptors *
Descriptors marked are not part of "PRIMo hierarchy" and open in their own default hierarchy.
-
Source
Mammals (as animal)
F01.A056H -
Part-nature
Milk (as part-nature)
F02.A06AZ -
Source-commodities
Milk
F27.A02LT -
Legislative-classes
FA-01.1 Unflavoured pasteurised and sterilised (including UHT) milk
F33.A0C5S
Narrower terms
These are child terms of the current term, "Milk".
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Cattle milk
A04HG -
Ovine milk
A02HH -
Goat milk
A02MB -
Equine milk
A04HK -
Other milks
A04HN
Associated terms
These terms refer to "Milk" through a facet — a relationship that cuts across all hierarchies, not just "PRIMo hierarchy". Links stay in "PRIMo hierarchy" where the term also appears; those marked are not part of it and open in their own default hierarchy.
Ingredient
F04
-
Ice cream, milk-based
A02QA -
Follow-on formula, milk-based, powder
A03QL -
Porridge milk based (ready to eat)
A0F0T -
Baked milk and similar
A065H -
Infant formula, milk and soya-based, liquid
A03QH -
Infant formula, milk and soya-based, powder
A03QC -
Follow-on formula, milk and soya-based, powder
A03QN -
Infant formula, milk-based, powder
A03QA -
Fudge
A035C -
Milk liqueur
A03PC -
Follow-on formula, milk and soya-based, liquid
A03QT -
Milkshakes
A02QD -
Flavoured milks
A02MP -
Infant formula, milk-based, liquid
A03QF -
Follow-on formula, milk-based, liquid
A03QR
Source-commodities
F27
-
Skyr
A02QM -
Cheese, chevre frais
A02QQ -
Cheese, mizithra
A02QV -
Cheese, triple creme
A02QX -
Cream cheese
A02QZ -
Soft-ripened washed-rind cheese (limburger type)
A02RJ -
Firm-ripened cheese with added herbs, spices or other ingredients
A030Z -
Whey
A0EZB -
Cheese, langres
A02RL -
Cheese, limburger
A02RM -
Cheese, taleggio
A02RQ -
Cheese, pouligny-saint-pierre
A02SD -
Cheese, saga
A02SE -
Cheese, emmental
A02YM -
Cheese, iberico
A02YR -
Cheese, lincolnshire poacher
A02YX -
Cheese, montasio
A02ZA -
Cheese, san simon
A02ZX -
Cheese, zamorano
A030A -
Cheese, fourme d'ambert
A030F -
Cheese, gubbeen
A030T -
Cheese, cornish yarg
A02TN -
Cheese, kasseri
A02VG -
Cheese, maasdam
A02VN -
Cheese, tronchon
A02XX -
Cheese, colby
A18AZ -
Flavoured sour cream
A02ND -
Cream sprayable
A02MN -
Yoghurt
A02NE -
Acidophilus milk
A02NS -
Whey powder
A02PN -
Mozzarella
A02QJ -
Quark
A02QK -
Strained yoghurt
A16GH -
Cheese curd
A0CRN -
Viili
A02PB -
Soft-ripened cheese with white and blue mould (cambozola type)
A02SM -
Cheese, epoisses
A02RK -
Cheese, munster
A02RN -
Cheese, serpa
A02RP -
Cheese, brie
A02RV -
Cheese, saint marcellin
A02SF -
Cheese, bavarian blue
A02SH -
Cheese, carrigaline
A02TK -
Cheese, hoch ybrig
A02YQ -
Cheese, samsoe
A02ZF -
Cheese, formai de mut
A02ZP -
Cheese, gamonedo
A030G -
Cheese, valdeon
A030N -
Cheese, danbo
A02TQ -
Cheese, gouda
A02VA -
Cheese, marechal
A02VP -
Cheese, nagelkaas
A02VT -
Cheese, ossau-iraty
A02VZ -
Cheese, saint nectaire
A02XH -
Cheese, turunmaa
A02XY -
Cheese, wensleydale
A02YC -
Cheese, neufchatel
A18BB -
Mascarpone
A02QH -
Buttermilk
A02MV -
Condensed milk (sometimes with added sugars)
A02PG -
Cheese, burrata
A02QP -
Cheese, juustoleipa
A02QT -
Soft - ripened cheese
A02RH -
Processed cheese and spreads
A031A -
Dairy fats
A038R -
Halloumi
A065R -
Långfil
A02NZ -
Milk powder, full fat
A02PK -
Milk powder, skimmed
A02PL -
Cheese, telemea
A02RD -
Soft-ripened cheese with bloomy rind (white mould) (brie, camembert type)
A02RT -
Soft-ripened cheese veined with blue mould (blue bavarian, blue de graven type )
A02SG -
Cheese, chevre mould ripened
A02RZ -
Cheese, garrotxa
A02SC -
Cheese, blue castello
A02SJ -
Cheese, banon
A02SP -
Cheese, harzer
A02SR -
Cheese, abondance
A02SX -
Cheese, cantal
A02TJ -
Cheese, cheddar
A02YK -
Cheese, evora
A02YN -
Cheese, sbrinz
A02ZY -
Cheese, ardrahan
A030R -
Sour cream products
A02NA -
Cheese, kurpianka smoked
A02VH -
Cheese, morbier
A02VR -
Cheese, morski
A02VS -
Cheese, nokkelost
A02VX -
Cheese, oltermanni
A02VY -
Cheese, podlaski
A02XC -
Cheese, prastost
A02XD -
Cheese, raschera
A02XG -
Cheese, scamorza
A02XL -
Cheese, tetilla
A02XP -
Yoghurt drinks, including sweetened and/or flavoured variants
A02NQ -
Traditional nordic fermented milks
A02NY -
Clotted cream
A02QR -
Firm brined cheese (ricotta salata type)
A02RE -
Cheese, feta
A02RC -
Cheese, ricotta salata
A02RF -
Firm-ripened blue mould-veined cheese
A030B -
Cheese
A02QE -
Cheese, vacherin mont d'or
A02RR -
Cheese, camembert
A02RX -
Cheese, arzua ulloa
A02SZ -
Cheese, cacio di fossa
A02YG -
Cheese, canestrato pugliese
A02YH -
Cheese, leyden
A02YV -
Cheese, mahon
A02YY -
Cheese, majorero
A02YZ -
Cheese, schabziger
A02ZG -
Cheese, grana padano
A02ZQ -
Cheese, pecorino romano
A02ZT -
Cheese, ragusano
A02ZV -
Cheese, monje picon
A030J -
Cheese, roquefort
A030K -
Cheese, derby
A02TR -
Cheese, double gloucester
A02TS -
Cheese, edam
A02TV -
Cheese, graddost
A02VB -
Cheese, hushallsost
A02VD -
Cheese, passendale
A02XA -
Cheese, piacentinu
A02XB -
Cheese, raclette
A02XF -
Cheese, tomme de savoie
A02XS -
Cheese, vacherin fribourgeois
A02XZ -
Cheese, white stilton
A02YD -
Cheese, reblochon
A030Y -
Cheese, Monterey Jack
A18BA -
Milk and dairy concentrate
A02PE -
Milk
A02LT -
Traditional buttermilk (churning)
A02MX -
Créme fraiche and other mild variants of sour cream
A02NC -
Milk and dairy powders and concentrates
A02PD -
Evaporated milk (liquid, unsweetened)
A02PF -
Milk powder
A02PJ -
Soft brined cheese (feta type)
A02RB -
Firm/semi-hard cheese (gouda and edam type)
A02SV -
Processed cheese, sliceable
A031B -
Processed cheese, spreadable
A031C -
Cheese, chaource
A02RY -
Cheese, coulommiers
A02SA -
Cheese, dunbarra
A02SB -
Cheese, cashel blue
A02SL -
Cheese, bra
A02TE -
Cheese, chimay
A02TM -
Cheese, aged graviera
A02YF -
Cheese, coolea
A02YL -
Cheese, gruyere
A02YP -
Cheese, monte veronese
A02ZB -
Cheese, bitto della valtellina
A02ZK -
Cheese, ubriaco
A02ZZ -
Cheese, cream havarti
A02TP -
Cheese, fontina
A02TY -
Cheese, gjetost
A02TZ -
Cheese, herrgardost
A02VC -
Cheese, ibores
A02VE -
Cheese, lappi
A02VK -
Cheese, provolone
A02XE -
Cheese, smoked gouda
A02XM -
Cheese, vignerons
A02YB -
Kaymak
A194Y -
Whey, sour
A02MS -
Sour cream, plain
A02NB -
Kefir
A02NV -
Cheese, boilie
A02QN -
Brined cheese (feta-type and similar)
A02RA -
Ripened cheese
A02RG -
Processed cheese wedges and similar
A031D -
Cheese, wynendale
A02RS -
Cheese, blue de graven
A02SK -
Cheese, robiola
A02SS -
Cheese, appenzeller
A02SY -
Cheese, bundnerkase
A02TF -
Cheese, kefalotyri
A02YT -
Cheese, murcia
A02ZC -
Cheese, afuega'l pitu
A02ZJ -
Cheese, caciocavallo
A02ZL -
Cheese, fiore sardo
A02ZN -
Cheese, stilton
A030M -
Cheese, livarot
A030V -
Cheese, esrom
A02TX -
Cheese, lancashire
A02VJ -
Cheese, leicester
A02VL -
Cheese, nisa
A02VV -
Cheese, sao jorge
A02XK -
Cheese, toma piemontese
A02XR -
Cheese, torta del casar
A02XT -
Cheese, pont l'eveque
A030X -
Mozzarella cheese (specific for pizza)
A16XN -
Cheese, brick
A18AY -
Cream with other ingredients
A02MM -
Cream, plain
A02ML -
Whey, sweet
A02MR -
Cultured buttermilk
A02MY -
Probiotic milk-like drinks
A02NR -
Traditional sour milk products
A02NT -
Milk fat from other animals
A04PK -
Cottage cheese
A02QG -
Soft-ripened cheese with natural rind and other soft-ripened cheeses
A02SN -
Firm - ripened cheeses
A02ST -
Hard cheese (cheddar, emmental type)
A02YE -
Cheese, fleur de maquis
A02SQ -
Cheese, baita friuli
A02TB -
Cheese, beaufort
A02TC -
Cheese, butterkase
A02TG -
Cheese, caerphilly
A02TH -
Cheese, idiazabal
A02YS -
Cheese, roncal
A02ZE -
Cheese, comte
A02ZM -
Cheese, parmigiano reggiano
A02ZS -
Cheese, cabrales
A030E -
Cheese, urda
A02QY -
Cheese, doux de montagne
A02TT -
Cheese, jarlsberg
A02VF -
Cheese, saint paulin
A02XJ -
Cheese, tilsit
A02XQ -
Cheese, trappist
A02XV -
Flavoured whey
A02MT -
Fresh uncured cheese
A02QF -
Cream and cream products
A02MK -
Kumis
A02NX -
Flavoured traditional sour milk products
A02PC -
Milk and dairy powders
A02PH -
Cream powder
A02PM -
Milk protein
A02PR -
Ricotta
A02QL -
Cheese, crescenza
A02QS -
Cheese powder
A16FE -
Filmjölk
A02PA -
Extra hard cheese (parmesan, grana type)
A02ZH -
Firm-ripened bloomy (white mould) or washed rind cheese
A030P -
Cheese, asiago
A02TA -
Cheese, bica
A02TD -
Cheese, cheshire
A02TL -
Cheese, castelmagno
A02YJ -
Cheese, pecorino toscano
A02ZD -
Cheese, manchego
A02ZR -
Cheese, bleu d'auvergne
A030C -
Cheese, bleu de gex
A030D -
Cheese, gorgonzola
A030H -
Cheese, shropshire blue
A030L -
Cheese, amarelo
A030Q -
Cheese, buche de chevre
A030S -
Cheese rind
A0F1H -
Cheese, lubelski
A02VM -
Cheese, mimolette
A02VQ -
Cheese, tete de moine
A02XN -
Cheese, vasterbotten
A02YA