from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The watery part of milk that separates from the curds, as in the process of making cheese.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The liquid remaining after milk has been curdled and strained in the process of making cheese.
from the GNU version of the Collaborative International Dictionary of English
- n. The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
from The Century Dictionary and Cyclopedia
- n. The serum of milk: that part of milk which remains fluid after the proteids have been coagulated by rennet as in cheese-making, or by an acid as in the natural souring of milk.
- n. An obsolete form of quey.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. watery part of milk produced when raw milk sours and coagulates
- n. the serum or watery part of milk that is separated from the curd in making cheese
If I forget to feed it for several weeks, it will separate and the whey is a not very attractive grey liquid but it still works once fed and I haven't killed it yet.
It starts out the same way as any other yogurt, with milk and an active yogurt culture, but before packaging the yogurt is strained to remove some the the excess whey from the yogurt and make it thicker.
Earlier attempts to make ethanol from waste weren't practical because the waste, whey, is a highly-sought commodity due to its protein -- a popular additive in both human and animal food products.
And speaking of whey, he punned, whey is another current waste product.
If you aren't sure what all the names for milk products are (and many people don't know that whey is mostly lactose) you should check the Dairy Facts section of my web site and take a look at the various pages there.
It's true that most cheese comes from the protein-heavy curds after the lactose-laden whey is drained off.
If you are lactose intolerant, whey is one of the worst ingredients to encounter on a label.
Most commercial whey is dried, meaning that it is roughly 50-75% pure lactose and the rest mostly whey protein.
If so, then that might explain whey they always seem to be complaining about being understaffed.
Once he can ensure a steady supply of whey from the nearby Springfield Creamery (a large dairy that supplies Nancy's Yogurt, a brand of tart yogurt I seek out), he will enlist neighboring farmers to raise hogs following his advice, and sell them under the Laughing Stock name.
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