Operation of dairies and cheese making

NACE v2.0 Code: C10.51

About operation of dairies and cheese making

NACE code 10.51 covers the operation of dairies and cheese making, a vital industry within the broader food and beverage sector. This industry is responsible for transforming raw milk into a range of dairy products, including fresh milk, butter, yogurt, and various types of cheese. As a key component of the agricultural value chain, the dairy industry plays a crucial role in meeting the nutritional needs of consumers worldwide while contributing significantly to the global economy.

Production process

The production of dairy products and cheese involves several key steps. Milk is first collected from farms and transported to processing facilities. It is then pasteurized, homogenized, and separated into its various components, such as cream, skim milk, and whey. Depending on the desired product, the milk may undergo further processing, such as fermentation for yogurt or coagulation and curdling for cheese. The curds are then cut, cooked, and pressed into the final cheese form, which is then aged and packaged for distribution.

Production inputs

The dairy and cheese-making industry relies on a variety of inputs, including raw milk, which is the primary ingredient. Other key inputs include specialized equipment and machinery for milk processing, such as pasteurizers, separators, and cheese vats. Additionally, the industry requires various additives, cultures, and flavorings to produce the diverse range of dairy products. Energy sources, such as electricity and natural gas, are also essential for powering the production facilities.

Production outputs

The dairy and cheese-making industry produces a wide array of outputs, including 10.51 Operation of dairies and cheese making, 10.52 Manufacture of ice cream, 10.86 Manufacture of homogenized food preparations and dietetic food, and 10.89 Manufacture of other food products n.e.c.. These dairy products are then consumed by a variety of other industries, such as 47.11 Retail sale in non-specialised stores with food, beverages or tobacco predominating, 56.10 Restaurants and mobile food service activities, and 86.10 Hospital activities.

Revisions to 10.51

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 10.51. The most recent 1 version of this code (10.51) is in the NACE v2.1 system:

This page shows a legacy version of code 10.51 ( NACE v2.0).

Newer versions

Related Tariff Codes (HS / Harmonized System)

These HS codes are related to this econ code: (10.51).

HS code HS year HS title
040110HS v2017Dairy produce; milk and cream, not concentrated, not containing added sugar or other sweetening matter, of a fat content, by weight, not exceeding 1%
040120HS v2017Dairy produce; milk and cream, not concentrated, not containing added sugar or other sweetening matter, of a fat content, by weight, exceeding 1% but not exceeding 6%
040140HS v2017Dairy produce; milk and cream, not concentrated, not containing added sugar or other sweetening matter, of a fat content, by weight, exceeding 6% but not exceeding 10%
040150HS v2017Dairy produce; milk and cream, not concentrated, not containing added sugar or other sweetening matter, of a fat content, by weight, exceeding 10%
040410HS v2017Dairy produce; whey, whether or not concentrated or containing added sugar or other sweetening matter
040221HS v2017Dairy produce; milk and cream, concentrated, not containing added sugar or other sweetening matter, in powder, granules or other solid forms, of a fat content exceeding 1.5% (by weight)
040229HS v2017Dairy produce; milk and cream, containing added sugar or other sweetening matter, in powder, granules or other solid forms, of a fat content exceeding 1.5% (by weight)
040210HS v2017Dairy produce; milk and cream, concentrated or containing added sugar or other sweetening matter, in powder, granules or other solid forms, of a fat content not exceeding 1.5% (by weight)
040490HS v2017Dairy produce; natural milk constituents (excluding whey), whether or not containing added sugar or other sweetening matter, n.e.c. in chapter 04
040291HS v2017Dairy produce; milk and cream, concentrated, not containing added sugar or other sweetening matter, other than in powder, granules or other solid forms
040299HS v2017Dairy produce; milk and cream, containing added sugar or other sweetening matter, other than in powder, granules or other solid forms
040291HS v2017Dairy produce; milk and cream, concentrated, not containing added sugar or other sweetening matter, other than in powder, granules or other solid forms
040299HS v2017Dairy produce; milk and cream, containing added sugar or other sweetening matter, other than in powder, granules or other solid forms
040310HS v2017Dairy produce; yoghurt, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit or cocoa
040390HS v2017Dairy produce; buttermilk, curdled milk or cream, kephir, fermented or acidified milk or cream, whether or not concentrated or containing added sweetening, flavouring, fruit or cocoa (excluding yoghurt)
040510HS v2017Dairy produce; derived from milk, butter
040520HS v2017Dairy produce; dairy spreads
040590HS v2017Dairy produce; fats and oils derived from milk (other than butter or dairy spreads)
040510HS v2017Dairy produce; derived from milk, butter
040520HS v2017Dairy produce; dairy spreads
040590HS v2017Dairy produce; fats and oils derived from milk (other than butter or dairy spreads)
040510HS v2017Dairy produce; derived from milk, butter
040520HS v2017Dairy produce; dairy spreads
040590HS v2017Dairy produce; fats and oils derived from milk (other than butter or dairy spreads)
040610HS v2017Dairy produce; fresh cheese (including whey cheese), not fermented, and curd
040620HS v2017Dairy produce; cheese of all kinds, grated or powdered
040630HS v2017Dairy produce; cheese, processed (not grated or powdered)
040640HS v2017Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)
040690HS v2017Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406
040610HS v2017Dairy produce; fresh cheese (including whey cheese), not fermented, and curd
040620HS v2017Dairy produce; cheese of all kinds, grated or powdered
040630HS v2017Dairy produce; cheese, processed (not grated or powdered)
040640HS v2017Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)
040690HS v2017Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406
040610HS v2017Dairy produce; fresh cheese (including whey cheese), not fermented, and curd
040620HS v2017Dairy produce; cheese of all kinds, grated or powdered
040630HS v2017Dairy produce; cheese, processed (not grated or powdered)
040640HS v2017Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)
040690HS v2017Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406
040610HS v2017Dairy produce; fresh cheese (including whey cheese), not fermented, and curd
040620HS v2017Dairy produce; cheese of all kinds, grated or powdered
040630HS v2017Dairy produce; cheese, processed (not grated or powdered)
040640HS v2017Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)
040690HS v2017Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406
040610HS v2017Dairy produce; fresh cheese (including whey cheese), not fermented, and curd
040620HS v2017Dairy produce; cheese of all kinds, grated or powdered
040630HS v2017Dairy produce; cheese, processed (not grated or powdered)
040640HS v2017Dairy produce; cheese, blue-veined and other cheese containing veins produced by Penicillium roqueforti (not grated, powdered or processed)
040690HS v2017Dairy produce; cheese (not grated, powdered or processed), n.e.c. in heading no. 0406
350110HS v2017Casein
210500HS v2017Ice cream and other edible ice; whether or not containing cocoa
040490HS v2017Dairy produce; natural milk constituents (excluding whey), whether or not containing added sugar or other sweetening matter, n.e.c. in chapter 04
170211HS v2017Sugars; lactose and lactose syrup, containing by weight 99% or more lactose, expressed as anhydrous lactose, calculated on the dry matter
170219HS v2017Sugars; lactose and lactose syrup, containing by weight less than 99% lactose, expressed as anhydrous lactose, calculated on the dry matter
170230HS v2017Sugars; glucose and glucose syrup, not containing fructose or containing in the dry state less than 20% by weight of fructose, the syrup not containing added flavouring or colouring matter
170240HS v2017Sugars; glucose and glucose syrup, containing in the dry state at least 20% but less than 50% by weight of fructose, excluding invert sugar, the syrup not containing added flavouring or colouring matter
170250HS v2017Sugars; fructose, chemically pure, in solid form
170260HS v2017Sugars; fructose, other than chemically pure fructose, and fructose syrup (containing in the dry state more than 50% by weight of fructose), excluding invert sugar
170290HS v2017Sugars; n.e.c. in heading no. 1702, including invert sugar and other sugar and sugar syrup blends containing, in the dry state, 50% by weight of fructose

Related ISIC Codes

These isic codes are related to this econ code: (10.51).

ISIC code ISIC Version ISIC title
1050ISIC v4.0Manufacture of dairy products

Related CPC Codes

These CPC codes are related to this econ code: (10.51).

CPC code CPC Version CPC title
22110CPC v2.1Processed liquid milk
22120CPC v2.1Cream, fresh
22130CPC v2.1Whey
22211CPC v2.1Whole milk powder
22212CPC v2.1Skim milk and whey powder
22219CPC v2.1Other milk and cream in solid forms, n.e.c.
22221CPC v2.1Evaporated milk
22222CPC v2.1Condensed milk
22229CPC v2.1Milk and cream, n.e.c.
22230CPC v2.1Yoghurt and other fermented or acidified milk and cream
22241CPC v2.1Butter and other fats and oils derived from milk of cattle
22242CPC v2.1Butter and other fats and oils derived from milk of buffalo
22249CPC v2.1Butter and other fats and oils derived from milk of other animals
22251CPC v2.1Cheese from milk of cattle, fresh or processed
22252CPC v2.1Cheese from milk of buffalo, fresh or processed
22253CPC v2.1Cheese from milk of sheep, fresh or processed
22254CPC v2.1Cheese from milk of goats, fresh or processed
22259CPC v2.1Cheese, fresh or processed, n.e.c.
22260CPC v2.1Casein
22270CPC v2.1Ice cream and other edible ice
22290CPC v2.1Dairy products n.e.c.
23210CPC v2.1Glucose and glucose syrup; fructose and fructose syrup; lactose and lactose syrup; invert sugar; sugars and sugar syrups n.e.c.; artificial honey; caramel
88150CPC v2.1Dairy product manufacturing services

Family tree for operation of dairies and cheese making

    graph LR
    A["<a href='/classifications/nace/v2/C'>C: MANUFACTURING</a>"]
A --> B["<a href='/classifications/nace/v2/C/10'>10: Manufacture of food products</a>"]
B --> C["<a href='/classifications/nace/v2/C/10/5'>10.5: Manufacture of dairy products</a>"]
C --> D["<a href='/classifications/nace/v2/C/10/51'>10.51: Operation of dairies and cheese making</a>"]

    C --> E["<a href='/classifications/nace/v2/C/10/52'>10.52: Manufacture of ice cream</a>"]

    

    %% Color coordination by level

    classDef level1 color:#000,fill:#a8f9ff,stroke:#333,stroke-width:2px
    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level1
class B level2
class C level3
class D level4
class E level4

  class D highlight

  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class D highlight