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ocess of making cheese. In this process, the thick part is called curd, and the thin part whey.

Treatment with whey as a drink and in baths.

Having a pale or white face, as from fright. "Whey-faced cavaliers." Aytoun.

Of the nature of, or containing, whey; resembling whey; wheyish. Bacon.

One who is pale, as from fear.

Somewhat like whey; wheyey. J. Philips. -- Whey"ish*ness, n.

The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.

The coagulated or thickened part of milk, as distingushed from the whey, or watery part. It is eaten as food, especially when made into cheese. Curds and cream, the flower of country fare. Dryden.

A mixture of buttermilk and boiling whey; curds. [prov. Eng.] Wright.

he guzzles, chats the doctor's praise. Roscommon. To fat the guzzling hogs with floods of whey. Gay.

Of or pertaining to milk; procured from sour milk or whey; as, lactic acid; lactic fermentation, etc. Lactic acid (Physiol. Chem.), a sirupy, colorless fluid, soluble in water, with an intensely sour taste and strong acid reaction. There are at least three isomeric modifications all having the formula C3H6O3. Sarcolact…

Sugar of milk or milk sugar; a crystalline sugar present in milk, and separable from the whey by evaporation and crystallization. It has a slightly sweet taste, is dextrorotary, and is much less soluble in water than either cane sugar or glucose. Formerly called lactin.

of milk; a hard white crystalline slightly sweet substance obtained by evaporation of the whey of milk. It is used in pellets and powder as a vehicle for homeopathic medicines, and as an article of diet. See Lactose.

The whey cure.

-- Serum globulin (Physiol. Chem.), paraglobulin. -- Serum of milk (Physiol. Chem.), the whey, or fluid portion of milk, remaining after removal of the casein and fat.

th; a lad; -- used humorously or in slight disparagement. A sprig whom I remember, with a whey-face and a satchel, not so many years ago. Sir W. Scott.

The act of squeezing curd with the hand, to expel the whey. (b) pl.

Acidulated whey, sometimes mixed with buttermilk and sweet herbs, used as a cooling beverage. [Obs. or Prov. Eng.]

ar, or at tables; a dramshop. Dickens. -- Wine vinegar, vinegar made from wine. -- Wine whey, whey made from milk coagulated by the use of wine.