Whey
Whey Whey, n. [AS. hw[ae]g; cf. D. wei, hui, Fries. weye, LG. wey, waje. ] The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.

Note: In this process, the thick part is called {curd}, and the thin part whey. [1913 Webster]


The Collaborative International Dictionary of English. 2000.

Look at other dictionaries:

  • whey — whey·ey; whey·ish; whey; whey·ish·ness; …   English syllables

  • whey — O.E. hwæg whey, from P.Gmc. *khwaja (Cf. M.Du. wey, Du. wei), of unknown origin …   Etymology dictionary

  • whey — [weı] n [U] [: Old English; Origin: hwAg] the watery liquid that is left after the solid part has been removed from sour milk …   Dictionary of contemporary English

  • whey — [ weı, hweı ] noun uncount a thin liquid that is formed when milk becomes sour …   Usage of the words and phrases in modern English

  • whey — ► NOUN ▪ the watery part of milk that remains after the formation of curds. ORIGIN Old English …   English terms dictionary

  • whey — [hwā, wā] n. [ME whei < OE hwæg, akin to Du wei < ? IE base * kwei , slime, muck: see OBSCENE] the thin, watery part of milk, that separates from the thicker part (curds) after coagulation, as in cheese making wheyey [hwāē, wāē] adj …   English World dictionary

  • Whey — For the radio station licensed to North Muskegon, Michigan, United States, see WHEY. Whey, sweet, fluid Whey collecting as newly made cheese drains Nutritional value per 100 g (3.5 oz) Energy 112 kJ (27 k …   Wikipedia

  • Whey — Molke bei der Herstellung verschiedener Milchprodukte Molke (auch Käsewasser, Sirte oder Schotte genannt) ist die wässrige grünlich gelbe Restflüssigkeit, die bei der Käseherstellung entsteht. Sie besteht zu 94 % aus Wasser, zu 4–5 % aus… …   Deutsch Wikipedia

  • whey — wheylike, adj. /hway, way/, n. a milk serum, separating as liquid from the curd after coagulation, as in cheese making. [bef. 900; ME wheye, OE hwaeg; c. D, LG wei] * * * ▪ milk product       watery fraction that forms along with curd when milk… …   Universalium

  • whey — The watery part of milk remaining after the separation of the casein. SYN: serum lactis. [A.S. hwaeg] alum w. w. produced by curdling milk by means of powdered alum. w. protein w. protein. * * * whey hwā, wā n the serum or watery part of …   Medical dictionary

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