Biology · Dairy Science
The watery liquid that separates and is obtained during the coagulation or clotting of milk (such as in cheese making) is known as:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
Share:
- 1Whey✓
- 2Colostrum
- 3Skimmed milk
- 4Buttermilk
Correct answer
Whey
Download Single Question PDF
Save this question and verified answer as a clean study sheet with live clickable link.
👥
Share with Friends & Study Groups
Challenge your peer aspirants on WhatsApp or Telegram to solve this question!
Online Test Series
Start Free Mock Test →Preparing for Biology?
Practice full-length mock tests with real exam timers, instant score analysis, and all-India ranking.
Chapter Practice
Practice Dairy Science MCQs →Want more practice questions on Dairy Science?
Solve complete topic-wise tests with detailed solutions on GkGet.
Related Practice Questions
Recommended practice questions in Biology · Dairy Science