whey

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“
Two proteins arise from curdled milk and manufacturers capitalize on them: The first is whey, which is essentially leftover liquid from curdled milk (and is increasingly being used as an ingredient in producing other foods).

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Definitions (9)

Toggle American Heritage definitions American Heritage Dictionary (1)

  1. noun The watery part of milk that separates from the curds, as in the process of making cheese.

Toggle Century definitions Century Dictionary (5)

Toggle GNU Webster definitions GNU Webster's 1913 (1)

Toggle WordNet definitions WordNet (2)

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Examples (50)

  • OE. words ending in -ǽᵹ are key (which is irrelevant on account of its pronunciation), whey, and clay.
  • This day I begun to drink butter- milke and whey, and I hope to find great good by it 19th. —  The Diary of Samuel Pepys, Apr/May 1664
  • Two proteins arise from curdled milk and manufacturers capitalize on them: The first is whey, which is essentially leftover liquid from curdled milk (and is increasingly being used as an ingredient in producing other foods). —  msnbc.com: Top msnbc.com headlines
  • Stocks of dry whey are about 2\% higher than a year ago but whey protein concentrate stocks are more than 60\% higher. —  CattleNetwork
  • In about five minutes the curd will have separated, and the rennet, which may again be repeatedly used, being removed, the whey is carefully poured off, and immediately heated to boiling, to prevent it becoming sour. —  The Physical Life of Woman: Advice to the Maiden, Wife and Mother
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Etymologies (2)

Toggle American Heritage etymologies American Heritage Dictionary (1)

  1. Middle English, from Old English hwæg.

Toggle Century etymologies Century Dictionary (1)

  1. Early modern English also whay; also dial, whig; from Middle English whey, whei, hwei, from Anglo-Saxon hwæmacr;g = Fries, weye = Middle Dutch wey, Dutch wei, also Middle Dutch huy, hoy, hui = Low German wey, waje, hei, hen, whey; root unknown. Cf. Welsh chwig, whey fermented with sour herbs; chwig, sour, fermented.
 

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/hwei/
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