(under subclass 452) Device, with means to spatially separate from the food one of its ingredients having a high water content.
(1) Note. The "means to isolate" (or, spatially separate) of this and the indented subclasses must include: (a) structure which has a receptacle aspect to it (spoon-shaped, pail, etc.); or, (b) structure, (per se, or related to cooperating parts) which causes the butter, cheese, etc., to adhere, or otherwise be retained by the structure. If no such subject matter is present, see subclasses 460+.
SEE OR SEARCH THIS CLASS, SUBCLASS:
495+, for nondairy food treating devices provided with means to isolate a fluid constituent.
SEE OR SEARCH CLASS
100, Presses, particularly
104+, for a press for expressing whey from cheese.
