Whey (?), n. [AS. hwaeg; cf. D. wei, hui, Fries. weye, LG. wey, waje. ]

The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese. In this process, the thick part is called curd, and the thin part whey.

 

© Webster 1913.

Log in or registerto write something here or to contact authors.