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 manufactured during the making of rennet types of hard cheese like Cheddar or Swiss cheese. Acid whey (also known as “sour whey”) is a byproduct produced during the making of acid types of dairy products such as cottage cheese or strained yogurt.