noun Etymology: Middle English, from Old English hwæg; akin to Middle Dutch wey whey Date: before 12th century the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat • wheylike adjective

New Collegiate Dictionary. 2001.

Look at other dictionaries:

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

  • 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… …   The Collaborative International Dictionary of English

  • 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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