KHOA Dehydra ted mi lk p roduc t

ByS. Harish

Definition:

Khoa/Mawa/Khoya is a partial dehydrated whole milk product.

It is prepared by the action of stirring and heating the milk continuously until it reaches semi-solid (doughy) consistency.

According to PFA rules (1976):

Khoa is a product obtained from milk of cow or buffalo or a combination of both by rapid drying.

The milk fat content should not be less than 20% of the finished product (as per IS:4883, 1968).

Classification:

Pindi• Fat: 21-26

• Moisture: 31-33

• Sweets: Burfi, Peda etc.

Dhap• Fat: 20-23

• Moisture: 37-44

• Sweets: Pantooa, Gulabjamun etc.

Dhanedar• Fat: 20-25

• Moisture: 35-40

• Sweets: Kalakand, Gourd barfi etc.

Chemical Composition of khoa:

Moisture 25.6Fat 25.7Protein 19.2Lactose 25.5Ash 3.8Iron 103 (ppm)

Cow’s Milk

Buffalo’s Milk

Moisture 19.2Fat 37.1Protein 17.8Lactose 22.1Ash 3.6Iron 101 (ppm)

Food & Nutritive Value:

It contains the following:

Large quantities of Muscle Building proteins

Bone forming minerals

Energy giving fat and Lactose

Fat soluble vitamins A & D

Water soluble B vitamin in the original milk

Methods of

Production

Existing Trade

Practices

Improved method

Continuous method

Miscellaneous method

Existing Trade practices: 2-3 kg. or more milk is taken batch wise and boiled in a karahi.

Milk is stirred vigorously in a circular motion by khunti.

Constant evaporation of the moisture followed by the thickening of milk takes place.

After sometime at a certain conc. the heat-coagulation takes place. This can be seen by the change in the color.

Heating is continued with much concentration and speed of stirring is increased.

Final stage is reached when it leaves the bottom and sides sticking together.

Improved Method:

It involves the following:

Equipment

Conditions of dehydration

Quality of milk

Equipment:

Karahi-open fire heating------------------Stainless steel and steam or water circulated

Kunthi-------------------------------------Standard iron stirrer (stirring cum scrapping)

Conditions of dehydration:

Temperature-----------------------------lowered to 85±3°C

Speed of stirring-----------------------96-100 rpm

Amount of milk taken per batch------------one fourth to one fifth of the total pan used.

Quality of milk:

Type of milk---------- Buffalo milk (soft, loose and smooth body, granular texture)

Fat level of milk---------- 4% in cow and 5% in buffalo

Homogenization of milk-----------results in softer body of khoa in cow/buffalo milk.

Continuous method:

A large khoa making machine was designed and developed. Principle:

Milk is continuously heated in a steam jacketed drum heater, here it is partially concentrated.

It is further heated and concentrated in open steam jacketed pans till a viscous semi-solid consistency is obtained.

Scrapers are provided to scrape the milk vigorously.

Advantages:

Khoa can be made on large scale under hygenic conditions

Man-hours can be greatly reduced

Miscellaneous method:

Utilization of aged atmospheric roller-drier skim milk powder and white butter or ghee can be used.

Feasibility of using vacuum-concentrated milk has been worked out.

Physical changes in Khoa with respect to cow and buffalo milk:

Particulars Cow Buffalo

Color Straw/pale-yellow, brown tinge

Whitish, brown tinge

Appearance Moist surface Slightly oily

Body Slightly hard Soft

Texture Slightly sandy Smooth, granular

Smell Rich, nutty Rich, nutty

Taste Slightly salted Slightly sweet

Suitability for sweets Suitable Highly suitable

Yield and Overrun:

Yield is influenced by the following:

Type of khoa (higher moisture content is certain to yield higher yield)

Type of milk

Quality of milk (Total solids content; having high total solids content)

Extent of dehydration (more the dehydration less the yield)

Losses in handling

Overrun:

It refers to the excess weight of khoa over the amount of total milk solids used in its production

It is influenced by the moisture content present inside the khoa.

Formula for calculating overrun is given as:

% OR =

Where K= Total weight of the khoa TS= Weight of the total solids in milk (in kg.).

Packaging & Storage:

Packaging:

Vegetable parchment paper wrappersPolythene film bags/pouchesTin-plate etc.

Storage:

Storage temperatures (5-10 is preferred as it was found to extend the shelf life.

Applications of Khoa:

As a base filler for the preparation of various indigenous milk sweets such as gulabjamun, peda, barfi, kalakhand, pantooa etc.

For direct consumption with added sugar.

Thank You