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1. (n.) whey
(esp. in cheese making) the liquid that separates from the curd in coagulated milk.
Etymology: (bef. 900; ME wheye, OE hwæmacr;g, c. Fris (West) waei, MD wey)
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| Definition of 'whey' |
Princeton's WordNet |
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1. (noun) whey, milk whey
the serum or watery part of milk that is separated from the curd in making cheese
2. (noun) whey
watery part of milk produced when raw milk sours and coagulates
"Little Miss Muffet sat on a tuffet eating some curds and whey"
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| Definition of 'whey' |
Webster Dictionary |
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1. (noun) whey
the serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese
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Sense: the watery part of milk separated from the curd (the thick part), especially in making cheese.
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 Afrikaans: dikmelk |
 Arabic: مَصْل اللبَن |
 Bulgarian: суроватка |
 Brazilian: soro |
 Czech: syrovátka |
 German: die Molke |
 Danish: valle |
 Greek: τυρόγαλο |
 Spanish: suero |
 Estonian: vadak |
 Farsi: پنير اب |
 Finnish: hera |
 French: petit-lait |
 Hebrew: מֵי גְבִינָה |
 Hindi: दही का पानी |
 Croatian: sirutka |
 Hungarian: savó |
 Indonesian: air dadih |
 Icelandic: mysa |
 Italian: siero |
 Japanese: 乳しょう |
 Korean: 유장(乳漿) |
 Lithuanian: išrūgos |
 Latvian: sūkalas |
 Malay: dadih |
 Dutch: wei |
 Norwegian: myse, valle |
 Polish: serwetka |
 Portuguese: soro |
 Romanian: zer |
 Russian: сыворотка |
 Slovak: srvátka |
 Slovenian: sirotka |
 Serbian: surutka |
 Swedish: vassla |
 Thai: หางนม |
 Turkish: kesilmiş sütün suyu |
 Taiwanese: 乳清 |
 Ukrainian: сироватка |
 Urdu: پنیر الگ کرنے کے بعد بچا |
 Vietnamese: chất lỏng còn lại khi sữa |
 Chinese: 乳清 |
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Definitions of whey 
