Origin of whey
OTHER WORDS FROM wheywhey·like, adjective
Words nearby whey
How to use whey in a sentence
Perfect Day makes the proteins found in conventional cow’s milk—namely casein and whey—using precision fermentation.This ‘Cow-Free Milk’ Has Real Dairy Protein, but No Lactose or Cholesterol|Vanessa Bates Ramirez|March 2, 2022|Singularity Hub
Nuckols says he’s not confident enough to say that soy is necessarily just as good as whey or casein, but also not confident that soy is actually any worse—and if you’re vegan, soy is definitely the best you’re going to get.
That means in a blender bottle it’ll mix to the frothy consistency of a thin milkshake, plus you can bake with it and it doesn’t have that bitter-sour aftertaste that whey does.
Similar to the labeling of casein and whey blends, these are often simply listed as “plant protein.”
Casein digests significantly slower than whey protein, making it suitable to take before sleep or other fasting incidents.
That would affect the added sugar count for dairy products such as whey, nonfat dry milk, or milk protein concentrate.Guess Who Doesn’t Want You to Know How Much Added Sugar Is in Your Food|Tim Mak|July 19, 2014|DAILY BEAST
“Protein enhancers such as whey, whole soybeans and pea protein are good, too,” Begun says.How to Buy Gluten-Free Without Getting Duped|DailyBurn|April 12, 2014|DAILY BEAST
Jørgen Hoff of Gundestrup Dairy and Brewery makes a specialty beer from the whey of his soft smoked Rygeost cheese.Denmark’s New Nordic Cuisine Beyond Noma|Sophie Menin|May 22, 2012|DAILY BEAST
Whey is digested and used quickly, making it ideal after weight lifting.6 Snacks to Eat for Your Workout|Divya Gugnani|August 15, 2010|DAILY BEAST
This day I begun to drink butter-milke and whey, and I hope to find great good by it.Diary of Samuel Pepys, Complete|Samuel Pepys
If the milk be warmer the curd is hard and tough, if colder, it is soft and difficult to obtain free from the whey.
But in some places, the practice prevails of washing the curd with hot water, after the whey has been partially separated from it.
In Cheshire, more time and attention is devoted to the perfect extraction of the whey than in almost any other district.
Thus, while it is of importance that all the whey should be extracted from the curd, yet the quickest way may not be the best.