whey

[ wey, hwey ]

noun

1. a milk serum, separating as liquid from the curd after coagulation, as in cheesemaking.

whey

/ weɪ /

noun

1. the watery liquid that separates from the curd when the milk is clotted, as in making cheese

Derived Forms

• ˈwheyey, adjective

Other Words From

• whey·like adjective

Word History and Origins

Origin of whey¹

First recorded before 900; Middle English whei(e), whai(e), wei, Old English hwæg, hwæig, hwǣg, hweg; cognate with Dutch, Low German wei

Word History and Origins

Origin of whey¹

Old English hwǣg; related to Middle Low German wei, heie, Dutch hui

Example Sentences

Perfect Day makes the proteins found in conventional cow’s milk—namely casein and whey—using precision fermentation.

From 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.

From Popular-Science

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.

From Popular-Science

Similar to the labeling of casein and whey blends, these are often simply listed as “plant protein.”

From Popular-Science

Casein digests significantly slower than whey protein, making it suitable to take before sleep or other fasting incidents.

From Popular-Science

That would affect the added sugar count for dairy products such as whey, nonfat dry milk, or milk protein concentrate.

From The Daily Beast

“Protein enhancers such as whey, whole soybeans and pea protein are good, too,” Begun says.

From The Daily Beast

Jørgen Hoff of Gundestrup Dairy and Brewery makes a specialty beer from the whey of his soft smoked Rygeost cheese.

From The Daily Beast

Whey is digested and used quickly, making it ideal after weight lifting.

From The Daily Beast

This day I begun to drink butter-milke and whey, and I hope to find great good by it.

From Project Gutenberg

If the milk be warmer the curd is hard and tough, if colder, it is soft and difficult to obtain free from the whey.

From Project Gutenberg

But in some places, the practice prevails of washing the curd with hot water, after the whey has been partially separated from it.

From Project Gutenberg

In Cheshire, more time and attention is devoted to the perfect extraction of the whey than in almost any other district.

From Project Gutenberg

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.

From Project Gutenberg