Author(s): Shikha, Rashmi Singh and MPS Yadav

Abstract:
Whey is one of the major byproducts of the dairy industry all over the world. It contains about 40% of the total solids present in milk and is rich in organic matter that commands high Biological Oxygen Demand (BOD) of about 30,000 to 50,000 mg/liter, for which it is considered as a serious pollutant and entails expensive treatment before its disposal. Even though many attempts have been made to utilize whey successfully in food products, it has still not been utilized effectively in items of mass consumption. An attempt has been made in the present study to utilize Buffalo milk whey for optimizing the conditions of production of cookies. Cookies are one of the fastest rising items of consumption throughout the world. Cookies has become one of the most desirable snack for both youth and elderly people due to their low manufacturing cost, more convenience, long shelf life and ability to serve as a vehicle for important nutrients to suit changing lifestyles. Whey and water was incorporated into cookies dough in the ratio of 25:75, 50:50, 75:25 and 100:0 respectively and subjected to baking temperatures of 175 °c. The effects of whey incorporation on proximate aspects of the cookies were studied. The optimized cookies made by incorporation of 100% whey contained 88.68% Total solid, 24.53% fat, 9.92% protein, 1.09% ash and 53.15% carbohydrate. The proximate composition of the experimental sample differed slightly from that of the control sample.