Hi Philip: Thank You for your reply, it set me to thinking and doing a little investigation of my own.
Your assumption of my question of using crude whey was correct. Many small 1 – 20 cow dairies here sometimes produce a form of cheese when they have more milk than they can sell to the neighbors. The strained liquid is mostly discarded, therefore acquiring a small supply would be free and easy.
I had heard in the past that milk was slightly basic and often used to settle an acid stomach. When reading your linked information of the composition of whey and the different PHs in different types of whey, I googled for the PH of milk and found milk has a PH range of 6.4 to 6.8, mildly acidic. Thank you for the correction.
Also your statement about possibly pioneering research and best to test small first, is prudent advice, if as it appears no one else has read of using whey with worms to stimulate reproduction. Being a newbie to vermiculture and lacking the science background or laboratory supplies or equipment, it is best I leave the pioneering to those more qualified and limit myself simple experimentation and observation techniques ubiquitous in everyday gardening and living.
Again, thank you for your reply and insight.