ANZSIC 1131

Milk and Cream Processing

Division C — Manufacturing

Also classified as:
UN ISIC Rev. 4 1050 EU NACE Rev. 2.1 10.51 ≈ EU NACE Rev. 2.1 10.52 ≈ NA NAICS 2022 —
ISIC ↔ NACE crosswalk → ISIC ↔ NAICS crosswalk →

GTIAS Industry Analysis Available

This ANZSIC class maps to a fully analysed industry with an 81-attribute GTIAS scorecard, risk scenarios, and 42+ strategic frameworks.

View Industry Analysis →

About This Industry

This class consists of units mainly engaged in processing raw milk. Processes include pasteurisation of milk and separation to produce milk and cream with varying fat content.

Primary Activities

  • Cream, pasteurised, manufacturing (except canned)
  • Milk, low fat, manufacturing
  • Milk, pasteurised, manufacturing
  • Skim milk manufacturing
  • Standard milk manufacturing
  • Ultra-heat treatment milk manufacturing

Exclusions / References

Units mainly engaged in:

  • manufacturing or canning buttermilk, condensed or evaporated milk, flavoured milk or sour cream are included in Class 1133 Cheese and Other Dairy Product Manufacturing; and
  • manufacturing milk or yoghurt substitutes from non-dairy substances such as soy, are included in Class 1199 Other Food Product Manufacturing n.e.c.

ISIC Rev. 4 Equivalent

ANZSIC 1131 maps to the following ISIC Rev. 4 class:

View the full ANZSIC ↔ ISIC alignment table →