the serium or watery part of milk containing sugar, minerals, and lactalbumin that is separated from the thicker or more coagulable part of curd esp. in the process of making cheese; the product that remains after the removal of most of the casein and fat from milk. It is a by-product in the manufacture of cheese and casein. The greater part of the albumin, the lactose, and mineral matter of the milk remains in whey., piimast pärast kaseiini eraldamist järelejääv vedelik, piimatööstuse kõrvaltoode, mida saadakse kohupiima, juustu, piimavalgu kontsentraadi vms. tootmisel