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

PREPARATION OF KHOA

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. 

Use:  Khoa forms the base material for a variety of Indian sweets and for stuffing vegetables in dishes.

Origin:  Not known, but this product 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.

Method of preparation

• In the traditional method, milk is taken in small lots of about 4-5 litres in an open, shallow iron pan.  It is directly heated over a non-smoky vigorous fire.  Milk is slowly agitated in the beginning with a continuous light scraping action, with a ladle (iron scraper), on the sides to avoid scorching of milk solids sticking to sides of the pan. Continuous evaporation takes place and milk thickens rapidly.  At certain concentration, usually of 2.5 to 2.8 times, the heat coagulation of proteins begins.  Concentration now takes place faster and a change of colour is seen.  The heating is turned down to about 82-87^oC and stirring and scraping intensified to avoid browning of milk solids due to scorching. The viscous milk begins to dry up.  When the khoa mass begins to leave the sides and bottom of the pan, heating is shut off and khoa forms into pats.
• The final solids content in the khoa ranges between 65 to 70 per cent.  Some khoa makers add, 0.1 per cent citric acid at the closing stage to get a granular texture which is considered desirable for certain sweets like kalakand.
• The traditional trade usually pays for milk on the basis of the yield of khoa.  Cow milk usually yields 18 per cent of khoa.  The yield from buffalo milk is usually 20 per cent.  Buffalo milk is preferred for khoa making since it yields a whiter product with a soft, loose body and a smooth granular texture which makes it suitable for the preparation of high-grade Khoa sweets.  A minimum fat percentage of 4.0 for cow milk and 5.0 for buffalo milk is necessary.

Equipment required for laboratory preparation

• Clean stainless steel karahi, weighing balance, butter paper etc.

Procedure

The empty weight of karahi is taken.  About 1 kg of milk is then taken in the karahi and weighed accurately.  The difference in weights, gives the weight of milk taken.  The karahi with milk is placed over brisk fire and stirred continuously by means of a stirrer.  The milk in the vessels first will become into a viscous product, until it reaches a pasty consistency and then begins to dry up.  The flame is then reduced, however heating is continued.  Heating is stopped when the product in the pan begins to leave the sides and sticks together forming homogenous mass known as 'khoa-pat'.   Karahi with the product is then cooled and weighed.  From the difference the weight of product is obtained.   It is then packed for further analysis judging and consumption.

• Yield of khoa from cow milk  =  17-19%
• Yield of khoa from buffalo milk =  21-23% 
  

Score card for judging

• Note the condition of the package, before taking the bag observe the khoa for uniformity of colour outside and inside.  Observe the texture of khoa for hardness, moisture and fat leakage.

Character	Maximum score
Flavour	45
Body and texture	35
Colour and appearance	15
Package	5
Total	100

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