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

the watery part of milk. When cheese is made, the milk is separated into the thick part (called curds) and the liquid part (called whey)

Liquid which separates from the curd when milk curdles. Used in cheese-making.

The liquid which separates from the solids when cheese is made.

Whey is an agricultural product often used to obtain health benefits, such as weight loss, infant nutrition and immune support. It is available in various forms, but derives from goat or cow milk.

Liquid which separates from the curd when milk curdles. Used in cheese-making.

The liquid portion of milk, consisting primarily of water, lactose and whey proteins. It is the watery component removed from the curd in cheese manufacture. Leftover whey from cheesemaking is often d [..]

(n) the serum or watery part of milk that is separated from the curd in making cheese(n) watery part of milk produced when raw milk sours and coagulates

  The watery part of the milk remaining after the separation of casein.

Liquid which separates from the curd when milk curdles. Used in cheese-making.

The liquid portion of milk which separates from the curds after coagulation of the milk protein. Whey contains water, milk sugar, whey proteins, minerals and some fat. It should be a clear greenish colour and not milky.

The liquid byproduct of producing cheese. Because whey contains significant proteins, lactose and minerals, it is increasingly being used as an ingredient in producing other foods. Whey is often used to make Ricotta.

A protein supplement, which is an excellent tool for supporting muscle growth and repair, weight loss plans, immune function, and prevention of muscle wasting in catabolic disease states.

The liquid remaining after milk has been curdled and strained in the process of making cheese.