Translation guide
Whey is the liquid remaining after milk has been curdled and strained, often a byproduct of cheese or yogurt production. In Japanese, it is most commonly referred to as ホエー (hoē), a loanword from English, or 乳清 (nyūsei) in more technical contexts.
The liquid that separates from milk during cheese or yogurt making.
The most common term in everyday and commercial contexts, such as protein powders and health foods. A direct loanword from English.
I drink whey protein.
Whey is floating on top of the yogurt.
A more technical or formal term, often used in scientific, nutritional, or industrial contexts. Literally 'milk clear'.
Whey is a byproduct of cheese production.
An even more technical term, rarely used outside specialized literature. Literally 'milk serum'.
Research on whey protein is advancing.
Use ホエー in everyday conversation, menus, and product labels. Use 乳清 in academic papers, ingredient lists, or formal reports. 乳漿 is very rare and may not be understood by most people.