Lactose-free milk solids in biscuit form

A milk biscuit containing protein, fat and carbohydrate in the same proportions as in whole milk has been successfully produced under commercial conditions. Sucrose and wheaten starch are used as the source of carbohydrate in place of lactose. The nutrients can be supplemented with a wide range of additional minerals and vitamins and the keeping quality is comparable to that of commercial shortbread and other sweet biscuits. The biscuit can be used in areas where it is impracticable to supply fresh or recombined liquid milk. Furthermore it represents an ideal form of milk solids for adults and children in whom the ability to digest lactose is impaired or absent.