WHEY
The Grocer's Eneyclopedia · 1911 · p. 9
is the product remaining after the removal of fat, casein, ete., from milk in cheese-making. It is a pale yellow liquid, consisting chiefly of water and milk-sugar. [s. 682]
Bu kavram başka kaynaklarda da geçiyor
Encyclopedia of Food (1923)
The American Illustrated Medical Dictionary (1913)
The American Dictionary and Cyclopedia (1910)
Chamber's Twientieth Century Dictionary (1908)
An Illustrated Dictionary of Medicine, Biology and Allied Sciences (1907)
The Student's Medical Dictionary (1896)
Zell's Condensed Dictionary (1879)
A Dictionary of the First or Oldest Words in the English Language (1862)
Dictionary of Science, Literature and Art (1854)
Dictionary of Science, Literature and Art (1842)
Whey-tub, hwa'-tub, s
—
Nuttall's Standard Dictionary of the English Language (1890)
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