The fluid portion of milk that separates from curd.

The watery fluid separated from a clot of casein and fat in making curds from milk; whey contains most of the lactose and water-soluble minerals found in milk.

Watery part of milk used in combination with madder to give a particular rose red found on certain Sultanabad carpets.

the serum or watery part of milk which remains after the separation of the curd by coagulation, especially in the manufacture of cheese

This is what is left of the milk after the coagulated curd has been removed.

the serum or watery part of milk that is separated from the curd in making cheese

watery part of milk produced when raw milk sours and coagulates; "Little Miss Muffet sat on a tuffet eating some curds and whey"

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

The thin, watery liquid that separates from the curds when milk has been coagulated, whey is rich in nutrients and is often dehydrated and added to baked products for enrichment.

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

The liquid part of curdled milk.

The water and solids of milk that remain after cheese making and after the curd is removed. It contains about 93.3 percent water and 6.5 percent lactose, protein, minerals, enzymes; water–soluble vitamins and 0.2% fat.

watery liquid which separates out when milk curdles.

The liquid which separates from milk solids when the milk is curdled for making cottage cheese (paneer). The liquid, which is very easy to digest, makes a refreshing drink either by itself or with the addition of a little crushed mint or curry leaves.

The serum, or watery part, of milk, separated from the thicker or more coagulable part, or curd.

the watery part of milk separated from the coagulum of whole milk, cream, or skim milk. a

The liquid portion of the milk in the cheese-making process.

Whey is one of the by products of making yogurt cheese. It is a clear liquid. You can use whey in your bread. Simply replace 1/4 cup of liquid with 1/4 cup of whey. You can also, use whey in bean dishes. There are two kinds of whey a sweet whey usually found in powder form (if it just says whey on the package assume it is sweet whey) and there is acid whey which is harder to find in powder form but is the best one to use in bread. If you can't find it you can make it by draining plain yogurt that doesn't contain gelatin in a coffee filter lined strainer overnight in the refrigerator. Place a container under the strainer to collect the acid whey liquid (See also Yogurt cheese.)

The watery part of the milk that is left over when curds have been removed.

watery part remaining after milk has curdled

The liquid part of milk that remains after the curd is removed. Most whey is further separated with the fattier parts used in making butter. Some whey is used to make "whey cheese" or "Ricotta cheese."

(1) The thin, watery part of milk that separates from the coagulated curds during the first step of the cheesemaking process. It still contains most of the milk sugar or lactose found in milk. (2) A classification of cheeses made predominantly from the whey obtained during the manufacture of other cheeses like Gjetost. Ricotta can be made from whey.

Whey or milk plasma is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has several commercial uses. Whey is used to produce ricotta and gjetost cheeses and many other products for human consumption. It is used as an additive in many processed foods, including breads, crackers and commercial pastry.