WHEY

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. It is variously utilized—in the production of milk-sugar, in the making of whey cheese (see CHErsE), and for feeding pigs. Buttermilk whey, flavored with mint or sage, is a refreshing drink. IMG:pg-731.jpg:illustration, p. 731