from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The watery part of milk that separates from the curds, as in the process of making cheese.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The liquid remaining after milk has been curdled and strained in the process of making cheese.
from the GNU version of the Collaborative International Dictionary of English
- n. The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
from The Century Dictionary and Cyclopedia
- n. The serum of milk: that part of milk which remains fluid after the proteids have been coagulated by rennet as in cheese-making, or by an acid as in the natural souring of milk.
- n. An obsolete form of quey.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. watery part of milk produced when raw milk sours and coagulates
- n. the serum or watery part of milk that is separated from the curd in making cheese
Middle English, from Old English hwæg.(American Heritage® Dictionary of the English Language, Fourth Edition)
Middle English wheye, whei, from Old English hwǣġ, hweġ, from Proto-Germanic *hwajan (cf. West Frisian waai, Dutch wei), perhaps from Proto-Indo-European *kʷei 'to pile up, build' (cf. Old Church Slavonic чинъ (činŭ, "order"), Ancient Greek ποιέω (poiéō, "to pile up, make"), Sanskrit káya 'body'). (Wiktionary)