1. Noun
The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.
2. Noun
the serum or watery part of milk that is separated from the curd in making cheese
Vocabulary classified under Medicine and healthcare
3. Noun
watery part of milk produced when raw milk sours and coagulates; "Little Miss Muffet sat on a tuffet eating some curds and whey"
Vocabulary classified under Environmental science
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