LPT 311: Milk and Milk Products Technology (1+1)

KHOA

• Khoa/ Mawa / Khava refers to the partially dehydrated (heat coagulated) whole milkproduct prepared by continuous heating of milk in a karahi over a direct fire,while also constantly stirring-cum-scraping by using a khunti till it reaches asemi solid consistency. Thereafter the pan contents are removed from the fireand worked up in to a solid mass known as khoa pat.
• Accordingto PFA Rules (1976), khoa is the product obtained from cow or buffalo (or goat or sheep) milk, or a combinationthereof, by rapid drying. The milk fatcontent should not be less than 20 percent of the finished product.

Classification

• Threemain types of khoa, viz., Pindi, dhap and Danedar are prepared in the country.

Composition

Chemical composition of Khoa (percentage)

Type of milk	Composition of khoa
	Moisture	Fat	Protein	Lactose	Ash	Iron(ppm)
Cow	25.6	25.7	19.2	25.5	3.8	103
Buffalo	19.2	37.1	17.8	22.1	3.6	101

• Khoa has been prepared for centuries in India as a base material for manufacturing sweets. It is prepared by the traditional method by milk traders and halwais. A five times concentration of milk is normally required.
• The three main varieties are “pindi” for burfi, “dhap” for gulabjamun, pantooa etc., and “danedar” used for kalakand. Khoa making has been the easiest way of preserving rurally produced milk in the flush season.
• According to PFA Khoa is a product obtained from cow, buffalo, goat or sheep or mixed milk by rapid drying. The milk fat content should not be less than 20 per cent of the finished product. It is also called khawa or mawa. The product is obtained by heat desiccation of milk to 65 – 69 per cent solids in an open pan.

Uses

• Khoa forms the base material for a variety of Indian sweets like gulabjamun and dishes.