A lot vs. Alot: 9 Grammatical Pitfalls
Old English hwæg "whey," from Proto-Germanic *khwaja- (cf. Middle Dutch wey, Dutch wei), of unknown origin.
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.