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Threemethods have been known in the production of khoa. They are
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Existing practice
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Improved method
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Continuous method
Existing practice/trade practice
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Required quantity of milk is taken as per batchand boiled in a karahi (vessel) of different shape and size over a brisknon-smoky fire. The milk is stirredvigorously and constantly with a circular motion by a ladle or khunti. During this operation, all parts of the panwith which the milk comes in contact are lightly scraped to prevent the milkfrom scorching. Constant evaporation ofmoisture takes place and the milk thickens slowly. However, no sugar is added andmilk-dehydration continues until heat-coagulation of milk proteins begins andthe concentrate becomes insoluble in water. There is change of colour at this stage, and heating is continued withgreater control with increased stirring-cum scraping speed. Soon the viscous mass reaches asemi-solid/pasty consistency and begins to dry up. The final product is ready when it showssigns of leaving the bottom and sides of the karahi and sticking together,which is known as the khoa-pat . This isinvariably made after removing the pan from the fire and working the contentsup and down into a single compact mass.
Improved method
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This is followed in organized firms, where, theequipment, conditions of dehydration, and the quality of the milk used aregiven importance. The karahi and openfire substituted with stainless steel jacketed-pan or kettle, which is heated bywater or steam. Milk is boiled till itassumes pasty consistency and then held at 85ºC and stirring at 100 rpm. Regarding the quality of the milk used, buffalo milk is preferred overcow milk as the latter produces soft, loose body and gives smooth a granulartexture which is not relished. The milkshould contain 4% and 5% fat respectively for cow and buffalo milk.Neutralization of acid milk improves the texture but does not improve theflavour of khoa. Starch adulterated milkgives hard khoa. Homogenization of milkproduces softer body and fat leakage.
Continuous method
Here milk is continuously heated in the steamjacketed drum heater, where it is partially concentrated. This is followed by another heating andconcentration of the milk in open pans till a viscous semi-solid product isobtained and is removed mechanically. The equipment basically consists of
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A steam-jacket drum heater with a rotaryscrapper and milk outlet
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Two open steam-jacketed pans with outlet valves
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Two sets of scrapers for the pans and
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A power drive for the scrapers.
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Acover is provided in the pan to prevent any dust or dirt falling into it.
Physicochemical changesin milk on conversion into khoa
The following are the changes that areencountered while milk is being converted into khoa.
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Change of state :From liquid milk to solid khoa (due toconsiderable dehydration)
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Change in intensity of colour :From ‘light’ to a more intense shade of colourwith a tinge of brown.
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Homogenization of milk fat :The fat globules are appreciably subdivided dueto vigorous agitation of the milk at a high temperature.
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Free-fat formation :Considerable free fat is produced due torupturing of the fat globule membrane by the scraping action of the stirrer.
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Heat coagulation of milk proteins :The serum proteins are coagulated by the actionof heat and concentration.
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Super-saturated solution of lactose :From a dilute solution in milk, lactose ispresent in khoa as a super-saturated solution.
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Partial precipitation of milk salts :A portion of the milk salts are precipitated bythe action of heat.
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Increase in Iron content :From 2 to 4 ppm in milk, the iron content inkhoa exceeds 100 ppm due to scrapping of the pan surfaces during themanufacture.
Yield
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The type of milk, cow or Buffalo, influences the yield by virtue ofits total solids content. Buffalo milk with highertotal solids give higher yield than cow milk. Normally the yield of khoa ranges from 17 to 19 % from cow milk and 21to 23 % for buffalo milk.
Over-run
Theover-run in khoa refers to the ‘the excess weight of khoa obtained over theamount of total (milk) solids used. Itis influenced by the moisture chiefly. The formula for calculating overrun (OR) in khoa is:
%OR = K – TS / TS X 100
Where,
K = weight of khoa (in kg)
TS= Weight of total solids in milk (in kg).
Other Traditional Indian Products
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Burfi
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Akhoa based sweet, it is white to light cream in colour with firm body andsmooth granular texture. Prepared by heating khoa over a low fire with 25-35%sugar to form a smooth mass. Nuts andflavourings may be added while heating to produce a variety of burfies.
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Gulabjamun
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Khoais mixed with small amounts of wheat flour and baking powder and kneaded intouniform dough. It is then rolled into small balls and deep fried in ghee. The balls are then put in 60% sugar solutionand soaked for few hours before serving.
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Kalajamun
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Similarto gulabjamun but darker, it can be prepared either from channa or khoa. The kneaded balls are deep fried to blackcolour and then soaked in 60 % sugar solution for few hours.
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Kalakand
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Madefrom granular khoa, it is light caramel in colour with a granular texture andfirm body. Some citric acid is addedduring khoa making process to get grains, then sugar is added and stirred tomix the sugar. Flavourings and nuts maybe added and allowed to set, which is latter cut into pieces.
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Peda
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Thebase material is khoa, where it is mixed with sugar and flavourings. Khoa is mixed with sugar in the ratio of 3:1and then gently heated till the mixture forms firm balls. Peda is whitish yellow in colour and has acoarse, grainy texture. Kesar peda isone in which saffron is mixed along with flavour and colour.
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Chumchum
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Asweet prepared from channa, it has a firm body, a close knit texture and iscoated with sugar or khoa. Channa iskneaded, made into balls and cooked in 50% boiling sugar syrup. Then they are taken, cut into half and alayer of khoa is sandwiched in between two halves of the balls and its surfaceis coated with sugar or khoa and decorated with silver foil.
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Pantooa
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Aproduct similar to gulab jamun, it has channa as the base material as comparedto gulubjamun which used khoa. Channa ismixed with baking powder and wheat flour, and the mass in kneaded, made intoballs and fried in 60% sugar syrup solution.
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Rasagolla
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Sandesh
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Rabri
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