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whey

[hwey, wey] /ʰweɪ, weɪ/
noun
1.
a milk serum, separating as liquid from the curd after coagulation, as in cheese making.
Origin
900
before 900; Middle English wheye, Old English hwǣg; cognate with Dutch, Low German wei
Related forms
wheylike, adjective
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for whey
  • whey they do, it is certainly the beginning of the end.
  • During baking, care must be taken that water surrounding mould does not reach boiling-point, or custard will whey.
  • Now all the vessels swam with whey, the milk-pails and the bowls, the well-wrought vessels whereinto he milked.
  • If mixture is too thick to stir, add another tablespoon of whey.
  • The leftover whey should no longer look white, and is full of protein.
  • Celeste gathered the corners of the cloth and lifted it, dripping whey.
  • They feed whey, a byproduct of cheesemaking, to a herd of pigs.
  • whey, a natural byproduct of cheese production, was once discarded or used as animal feed.
  • We examined the effect of feeding a whey protein mixture on subsequent tumor formation in the intestines of rats.
  • Several lines of evidence suggest that consumption of dairy foods, and specifically whey protein, may reduce blood pressure.
British Dictionary definitions for whey

whey

/weɪ/
noun
1.
the watery liquid that separates from the curd when the milk is clotted, as in making cheese
Derived Forms
wheyey, wheyish, wheylike, adjective
Word Origin
Old English hwǣg; related to Middle Low German wei, heie, Dutch hui
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for whey
n.

Old English hwæg "whey," from Proto-Germanic *khwaja- (cf. Middle Dutch wey, Dutch wei), of unknown origin.

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for whey

watery fraction that forms along with curd when milk coagulates. It contains the water-soluble constituents of milk and is essentially a 5 percent solution of lactose in water, with some minerals and lactalbumin.

Learn more about whey with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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