It is well understood that good quality milk solids derived from dairy by-products are excellent raw material for bakery products. Apart from enhancing the nutritional value of the baked products such milk solids also help to improve the baking qualities of the dough. Little information is available on the use of Indian dairy by-products for such purposes. Research has been done at the National Dairy Research Institute on the possible forms (concentrated or dried) in which by-products like lassi (buttermilk from whole milk curd), creamery buttermilk, cheese, cheese whey, ghee residue etc. could be used in the preparation of biscuits.
It is well understood that good quality milk solids derived from dairy by-products are excellent raw material for bakery products. Apart from enhancing the nutritional value of the baked products such milk solids also help to improve the baking qualities of the dough. Little information is available on the use of Indian dairy by-products for such purposes. Research has been done at the National Dairy Research Institute on the possible forms (concentrated or dried) in which by-products like lassi (buttermilk from whole milk curd), creamery buttermilk, cheese, cheese whey, ghee residue etc. could be used in the preparation of biscuits.
Cheese to the extent of 40%, ghee residue up to 25%, lassi concentrate, creamery buttermilk concentrate, and whey concentrate up to 35% of the weight of wheat flour are used for the preparation of biscuits.
The composition and quality of such biscuits were compared with the composition and quality of well-known commercial brands of biscuits. It has been observed that incorporation of dairy could be carried out to an extent where the total nitrogen content of the product could be increased by 50 -100 percent. Protein could be enhanced between 50 and 60% by the use of cheese whey concentrate, buttermilk concentrate and ghee residue.
Apart from improving the nutritional quality, addition of these concentrates also improved the edible quality of the final product. Proper methods of concentration of these by-products and their distribution to the bakeries will greatly help in utilizing some of the uneconomically utilized by-products to market available the much-needed milk proteins for human nutrition
Lassi concentrate biscuits
The materials which are used for making lassi biscuits are given here.
Composition of dough
Wheat flour (maida) -100 parts
Concentrate -35 parts
Sugar -60 parts .
Fat (butter) -35 parts
Ammonium' bicarbonate -2.5 parts
Sodium bicarbonate -2.5 parts
Water -20 parts
Bake at 1500 C for 10-15 minutes
Composition of biscuits
The composition of the lassi concentrate biscuits is given here.
Composition Percentage
Moisture 2.20
Protein 10.60
Fat 9.92
Ash 2.34
Carbohydrate 74.94
Butter milk concentrate biscuits
The following raw material is needed to make butter milk biscuits.
Composition of dough
Wheat flour (maida) -100 parts
Butter milk (creamy concentrate) -35 parts
Sugar -60 parts
Fat (butter) -35 parts
Ammonium bicarbonate -2.5 parts
Sodium bicarbonate -2.5 parts
Water -20 parts
Bake at 150o C for 10 -15 minutes
Composition of biscuits
The composition of the butter milk biscuits when ready is as follows.
Composition Percentage
Moisture -2.10
Protein -9.45
Fat -12.50
Ash -1.61
Carbohydrate -74.34
Cheese whey concentrate biscuits
The proportion of the raw material is given here for preparing cheese whey concentrate biscuits.
Composition of dough
Wheat flour (maida) -100 parts
Cheese whey (concentrate) -35 parts -
Sugar -50 parts
Fat (butter) -35 parts
Sodium bicarbonate -2.5 parts
Ammonium bicarbonate -2.5 parts
Water -20 parts
Bake at 150°C for 10 -15 minutes
Composition of biscuit
Composition Percentage
Moisture -2.20
Protein -9.00
Fat -10.38
Ash -1.42
Carbohydrate -77.00
Cheese biscuits
The raw material needed for preparing cheese biscuits and final products composition is given here.
Composition of dough
Wheat flour (maida) -100 parts
Cheese -40 parts
Fat (butter) -30 parts
Common salt -3 parts
Ammonium bicarbonate -1 part
Sodium bicarbonate -1 part
Colour (lemon yellow) -Traces
Water -35 parts
Composition of biscuit
Moisture -2.29
Protein -15.16
Fat -20.74
Ash -4.38
Carbohydrate - 57.43
Ghee residue biscuits
One more type of biscuit is made of ghee residue its raw material and final products composition is given here.
Composition of dough
Wheat flour (maida) -100 parts
Ghee residue -25 parts
Sugar -50 parts
Fat (butter) -15 parts
Ammonium bicarbonate -2.5 parts
Sodium bicarbonate -2.5 parts
Water -40 parts
Bake at 1500 C for 10 to 15 minutes.
Composition of biscuits
Composition Percent
Moisture -1.39
Protein -10.90
Fat -10.24
Ash -1.45
Carbohydrate -76.02
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