英和和英

名詞

green whey (usually uncountable, plural green wheys)

1. The greenish-colored liquid that separates from cheese curds during cheesemaking.
   • 1912, John Prince Sheldon, Dairying, A Book for All who are Engaged in the Production & Management of Milk, page 368:

     When the curd is considered to be broken into pieces small enough - say half an inch square - it is allowed to settle for a time, during which the green whey comes out of it freely, the whey coming upwards, the curd settling downwards in the kettle.