[AS. ] The watery part of milk separated from the curd in making cheese. The greater part of the whey is water; but in this water are dissolved the milk-sugar and the mineral matter of the milk; the mineral matter is chiefly phos-phate of lime. In 100 lbs. of cow's milk there are 92 lbs. of whey, consisting of-water, 86 lbs.; milk-sugar, 5 lbs.; mineral matter, 1 lb.