The liquid and its dissolved lactose, minerals, and other minor constituents remaining after milk has been coagulated to separate the curd. Curd is made up of casein, most of the fat, and some lactose, water and the minerals from milk.
Dairy by-product of cheese that is rich in lactose, minerals, and vitamins.
The strained liquid from curdled milk. Whey protein powder is popular among weightlifters. Available at pharmacies and health food stores.
Proteins in milk that separate out when milk is coagulated with renin. These are the proteins that comprise cheese.
The watery material separated from the curd of milk that has coagulated.
The term you are referring to is “whey.” It is the liquid part of milk that remains after the milk has been curdled and strained in the process of souring or cheese-making.
In the process of cheese making, when milk coagulates, a watery liquid is produced, known as whey. Whey is the separation that occurs from the curd and possesses distinct characteristics. It consists of lactose, a small amount of easily digestible protein called lactalbumin, and calcium.
The liquid that separates from the curd when milk coagulates.