TRADITIONAL DAIRY PRODUCTS

Lesson 3. KHOA – DEFINITION, VARIETIES AND STANDARDS

Module 2. Khoa

Lesson 3
KHOA – DEFINITION, VARIETIES AND STANDARDS

3.1 Introduction

Among the indigenous milk products, khoa occupies a prominent place as it forms a base for number of sweet delicacies. Khoa is a popular product throughout India and is called by different names in different regions like khoya, mawa, kava, palghova, etc.

3.2 Definition of Khoa

Khoa is a concentrated whole milk product obtained by open pan condensing of milk under atmospheric pressure.
According to Food Safety and Standard Regulations 2011, Khoya, by whatever variety of names it is sold such as Pindi, Danedar, Dhap, Mawa or Kava, means the product obtained from cow or buffalo or goat or sheep milk or milk solids or a combination thereof by rapid drying. The milk fat content shall not be less than 30 percent on dry weight basis of finished product. It may contain citric acid not more than 0.1 percent by weight. It shall be free from added starch, added sugar and added colouring matter.

Table 3.1 Microbial standards of khoa given by FSSAI

According to Bureau of Indian standards, 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 addition of citric acid in Danedar khoa.

Table 3.2 BIS standards of khoa

BIS specifications are not mandatory, but suggestive of acceptance levels.

3.3 Varieties of Khoa

There are three distinct varieties of khoa. They differ in their composition, body and textural characteristics and end use.

3.3.1 Pindi

This variety is identified as a circular ball of hemispherical pat with compact mass, homogenous and smooth texture. It shall not show any sign of fat leakage or presence of free water. It possesses pleasant cooked flavour and devoid of objectionable tastes like burnt, acidic, etc. This variety of khoa is used in the manufacture of burfi, peda and other varieties of sweets.

3.3.2 Dhap

It is a raw (katcha) khoa characterized by loose but smooth texture and soft grains and sticky body. Dhap variety carries highest percentage of moisture over other varieties of khoa. This high moisture is necessary to provide adequate free water for soaking of maida (refined wheat flour) and semolina (suji) and for homogenous distribution of other ingredients in the preparation of smooth gulabjamun balls. This variety of khoa is used in the manufacture of gulabjamun, kalajamun, pantooa, carrot halwa, etc.

3.3.3 Danedar

This is characterized by the granular texture with hard grains of different sizes and shapes embedded in viscous serum. Slightly sour milk is preferred in the manufacture of this variety as it yields granular texture. This variety of khoa is used in the manufacture of kalakand, milk cake, etc.

Reference

Rajorhia,G.S.(2002) Opportunities in production and marketing of khoa and its packaging Proc.XXXI Dairy Industry Conference, Mumbai.pp.51-57.