One of the mysteries of the English language finally explained.
The watery part of milk that remains after the formation of curds.
- ‘Some of the foods that work best for her include protein from egg whites, whey and fish.’
- ‘Coming soon to the site will be consumer-targeted information on dairy calcium and whey.’
- ‘Skimmed milk and whey are the other main ingredients, plain water being used instead for purely vegetable brands.’
- ‘While the rest of us are barking at imaginary voices and foaming at the mouth, your mind is sitting on a tuffet eating curds and whey.’
- ‘All are made without the dairy derivatives lactose, butterfat, milk, whey and casein.’
- ‘At the firm curd stage, remove the liquid whey so you're left with only the solid stuff.’
- ‘Dry sweet whey is kept for use or sale, while salty whey is removed for waste treatment.’
- ‘Michael, who has Down's Syndrome, presides over the vat of curds and whey: he's a rock of diligence.’
- ‘The cheese curds are pumped into cheese towers where any remaining whey is removed.’
- ‘Modular protein products may have a soy, whey, casein, or egg white composition.’
- ‘That said, the supplement outperforms whey only slightly and not always consistently.’
- ‘Soya milk is extracted from soya beans, then the proteins in the milk coagulate, creating curds and whey.’
- ‘Curds and whey are of course bi-products of the cheese making process.’
- ‘The curd is processed into mozzarella, and the whey is processed into ricotta.’
- ‘Butter-milk, skimmed milk and whey were also drunk but probably not in such great quantity at a feast.’
- ‘It is also a component of the milk in milk chocolate and of whey, an ingredient used in some candies.’
- ‘Overall, the study showed that removal of whey from human milk resulted in less iron uptake.’
- ‘The curds are then cut, the whey drained and the curds rinsed before filling.’
- ‘Other sought after foodstuffs were sun-dried cod, ling and pork that had been preserved in whey, then boiled to rags in its juice.’
- ‘The curd and whey is transferred to the curd machine where the whey is drained.’
Old English hwæg, hweg, of Germanic origin; related to Dutch wei.
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