Whey definitions

Webster's 1828 Dictionary

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

WordNet (r) 3.0 (2005)

n
1: the serum or watery part of milk that is separated from the curd in making cheese [syn: whey, milk whey]
2: watery part of milk produced when raw milk sours and coagulates; "Little Miss Muffet sat on a tuffet eating some curds and whey"

Merriam Webster's

noun Etymology: Middle English, from Old English hwæg; akin to Middle Dutch wey whey Date: before 12th century the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat • wheylike adjective

Oxford Reference Dictionary

n. the watery liquid left when milk forms curds. Phrases and idioms: whey-faced pale esp. with fear. Etymology: OE hwæg, hweg f. LG

Webster's 1913 Dictionary

Whey Whey, n. [AS. hw[ae]g; 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. Note: In this process, the thick part is called curd, and the thin part whey.

Collin's Cobuild Dictionary

Whey is the watery part of sour milk that is separated from the thick part called curds, for example when you are making cheese.

Moby Thesaurus

beverage, blood, butter, buttermilk, certified milk, cheese, condensed milk, cream, dairy products, drink, fluid, fluid extract, fluid mechanics, ghee, half-and-half, heavy cream, hydraulics, hydrogeology, juice, latex, light cream, liquid, liquid extract, liquor, margarine, milk, nonfat dry milk, oleo, oleomargarine, raw milk, sap, semiliquid, skim milk, sour cream, water, whipping cream, yogurt