Khoa

Khoa is an important indigenous milk product. It is conventionally prepared by continuous boiling of milk in an open kettle until desired desiccation (normally 72-75% total solids) and texture is achieved. According to one estimate about 5.5% of total milk production is converted into khoa. This amount is equivalent to 3 million kgs kho/per day. Khoa is used as a base material for a variety of sweets, such as burfi, peda, gulabjamum, milk cake, kalakand, kunda etc.

 

i. Standard

PFA Standards of Khoa : According to PFA khoa is a product obtained from cow or buffalo milk or a combination thereof by rapid desiccation and having not less than 30% fat on dry matter basis of the finished product.BIS requirements for Different Types of

Khoa : According to BIS, khoa is a heat coagulated milk product obtained by partial dehydration of milk of buffalo,cow, sheep and goat or their admixture. It shall not contain any ingredient foreign to milk except the addition of citric acid in Danedar khoa added to develop the desirable characteristic. Three types of khoa are manufactured, viz. Pindi, Danedar and Dhap.Their requirements as per BIS are given in below table and specific characteristics as below:

Pindi: It is characterized as a circular ball of a hemispherical pat with smooth and homogenous body and texture. The grains are very small and of uniform size throughout the mass. The product possesses characteristic heated/cooked flavour. It is used for the manufacture of various varieties of burfi and peda.

Danedar: It is characterized by its granular texture and uneven body. The size of grains depends upon the amount of acidulant added and the acidity of milk used.Citric acid when added should normally be less than 0.1% (preferably 0.02%). This type of khoa is used as a base for the preparation of kalakand, milk cake and pastries where granulation is desirable.

Dhap: This type is characterized by loose and sticky body and smooth texture. It is normally pre-pindi stage and thus contains higher moisture. Dhap khoa is purposely prepared for its use in preparation of gulabjamun and pantua so that balls of smooth surface can be prepared.

BIS requirements for different types of khoa

ii Chemical Composition of Khoa

The composition of market samples of khoa shows great variation. The main reason for this variation is that manufacture of khoa is largely in the hands of private traders(halwais) who do not adopt standard practices for khoa making. The composition of khoa has been given in below table.

Gross chemical composition of khoa

*Khoa prepared from standardized buffalo milk (5.8% fat and 9% SNF) under controlled conditions.

** Khoa prepared from cow milk standardized to 4.0% fat and 8.6% SNF

 

iii. Factors Affecting Composition of Khoa

The large variations in the market samples are attributed to the following factors:

Type and quality of milk used: The composition of cow and buffalo milks is different in respect of total solids, fat, proteins and lactose. Therefore, the use of these milks as such or their combination (without standardization) produces khoa of different composition. Buffalo milk khoa normally contains higher moisture and higher fat levels, but lower contents of protein, lactose and ash than cow milk khoa.Adulteration of milk with water or removal of fat from milk also affects the composition of khoa.

Method of preparation: In the conventional methods, adopted by halwais and unskilled workers, the desiccation of milk is done just by their past experience,which is bound to vary from lot to lot. Removal of more moisture during desiccation leads to decrease in moisture and increase in all other solids in khoa where as the removal of less moisture has opposite effect on the composition of khoa. The use of mechanized and continuous method produces khoa of more consistent quality.

Degree of heat treatment: Higher degree of heat treatment, results into very fast desiccation of milk solids particularly at the final stage. This may reduce the moisture content to a greater extent and increase all other milk solids in khoa.

Manner of handling and packaging: Leaving khoa on the hot surface of heating kettle for a longer time in the conventional method of preparation or in the open trays in continuous khoa making process, causes more evaporation of moisture thereby changing its final composition. Improper protection/package of khoa also leads to surface drying and decrease in the moisture content.

Storage conditions: Storage of khoa in dry conditions or humid conditions,particularly when improperly protected, also results into compositional changes.The storage of khoa for longer time will have more drastic effect in these conditions.