The liquid remaining after milk has been curdled and strained during cheese making. Rich in protein and often used in supplements and food products.
From Old English 'hwæg,' related to Dutch 'wei' and German 'Molke.' The word has Germanic roots referring to the watery part separated from milk solids during cheese production.
Whey protein is considered a 'complete protein' containing all nine essential amino acids that the human body cannot produce on its own. Little Miss Muffet's famous curds and whey represent the two main components that separate when milk coagulates - the solid curds become cheese while the liquid whey was traditionally fed to pigs.
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