[Class : 1] Chemicals Used In Industry, Science And Photography, As Well As In Agriculture, Horticulture And Forestry; Unprocessed Artificial Resins, Unprocessed Plastics; Manures; Fire Extinguishing Compositions; Tempering And Soldering Preparations; Chemical Substances For Preserving Foodstuffs; Tanning Substances; Adhesives Used In Industry; Microorganisms, Lactic Bacteria, Yeast, Yeast Extract Mixture And Ferments, Bifid Bacteria, All Intended For The Food Industry; Gluco Polysaccharide Derived From Yeast And Used As An Ingredient In The Manufacture Of Functional Foods, Beverages And Dietary Supplements; Bacteria Culture Systems And Yeast Culture Systems, Including Fermentation Media As Nutrient Compound For The Growth And Propagation Of Starter Cultures For The Production Of Dairy Products; Additives For Use In The Preparation And Enrichment Of Cheeses And Dairy Products, Included In This Class, Including Milk Curdling Agents Of Microbial, Bacterial Or Enzymatic Nature And Enzymes For Milk Coagulation; Enzymes For Use In Flavouring; Enzyme And Enzyme Preparations For Industrial Purposes, In Particular For The Dairy Industry; Enzymes And Proteins; Enzymes And Proteins Extracted From Egg Whites For Use In Food And Beverage Products, Nutraceutical, Health Food Products, Processing Aids In Cheese Production, And Lysozyme Application; Enzymes, Enzyme Blends, Enzyme And Stabilizer Blends, Enzyme And Emulsifier Blends, All For Use In The Foodstuff Industry; Enzymes For Use In Foodstuffs; Enzymes For Food Or Drinks; Enzymes For Use In Colouring; Enzymes For Use In Ice Cream; Enzymes For Milk Coagulation Obtained By Fermentation Process Of Microorganisms, Lactic Yeasts And Moulds, Curds And Whey; Enzymes For Milk Coagulation, Chymosin; Enzymes For Use In Fermentation; Additives To Prevent Yeast And Mould Spoilage In Crops; Lactic Cultures For The Food Industry; Proteins For Use In Fermentation Technology, Starters Cultures For The Food Industry, Lactic Ferments For The Food Industry