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whey
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whey

Watery by-product of the cheesemaking process, which is drained off after the milk has been heated and rennet (a curdling agent) added to induce its coagulation.

In Scandinavia, especially Norway, whey is turned into cheese, mysost and (from goat's whey) gjetost. The flavour of whey cheese is sweet from added brown sugar and is an acquired taste.

When whey is heated under controlled conditions, the protein molecules polymerize to form an edible film. In 1995 US researchers were looking at applications for this film in the food preservation industry.
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