Whey

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whey The residue from milk after removal of the casein and most of the fat (as in cheese making); also known as lacto‐serum. Contains about 1% protein (lactalbumin and lactoglobulin) together with all the lactose and water‐soluble vitamins and minerals, and therefore has some food value, although it is 92% water.

Whey cheese can be made by heat coagulation of the protein and whey butter from the small amount of fat (0.25%). Dried whey is added to processed cheese; most whey is fed in liquid form to pigs.

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whey / (h)wā/ • n. the watery part of milk that remains after the formation of curds.

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whey watery part of milk remaining after the curd is separated. OE. hwæġ, hweġ = MDu. wey (Du. wei):- *χwaja-, rel. by gradation to MLG. huy, hoie, Du. hui :- *χwuja-.

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whey See curd.