• whey
  • The watery liquid that separates from the curd when the milk is clotted, as in making cheese.
Abstract from DBPedia
    Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt. Whey proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin, immunoglobulins, and proteose peptones.

    乳清(にゅうせい)または乳漿(にゅうしょう)とは、乳(牛乳)から乳脂肪分やカゼインなどを除いた水溶液である。日本では英語風にホエイまたはホエー(英: whey [hweɪ])とも呼ばれるが、英語圏では一般的に H は発音されないのでウェイまたはウエイと呼ばれる。

    (Source: http://dbpedia.org/resource/Whey)