What is Khoa?
Khoa is a heat-coagulated, partially dehydrated milk product obtained by desiccating cow, buffalo, or a mix of milk varieties (including goat or sheep) without adding external ingredients. It must contain at least 30% milk fat on a dry basis. Predominantly manufactured in the unorganized dairy sector, khoa is produced by reducing whole milk to 65–70% total solids.
A. Chemical and Nutritive Content of Khoa
The nutritive value of khoa makes it a high-demand product:
- Energy: ~458 Kcal per 100g
- Rich in: Proteins, lactose, fat, calcium, vitamins A, D, and B-complex
- Fat Standards: Minimum 4.4% (cow milk), 5.5% (buffalo milk)
Varieties of Khoa
There are three distinct varieties of khoa. They differ in their composition, body and textural characteristics and end use.
Pindi
- Shape: Round or hemispherical
- Texture: Compact, smooth, homogenous
- Flavor: Pleasantly cooked, free of burnt or sour notes
- Use: Base for sweets like burfi and pedha
Dhap
- Shape: Round or hemispherical
- Texture: Compact, smooth, homogenous
- Flavor: Pleasantly cooked, free of burnt or sour notes
Danedar
- Texture: Granular with visible grains
- Processing: Often made from slightly sour milk or leftover milk from other khoa types
- Additives: Sometimes citric acid (0.05–0.1%) or sour whey is added
Factors affecting the quality of Khoa
Type of Milk:
- Buffalo milk yields higher output, smoother texture
- Cow milk results in yellowish, drier khoa
Free Fat Content:
- Balanced free fat is crucial for texture and mouthfeel
Total Solids in Milk:
- Directly correlates with hardness, chewiness, and gumminess
Working of Khoa:
- Proper working prevents lactose crystallization and improves shelf-life
Equipment's Used for manufacturing of khoa
Modern food processing consultants and food technology firms are driving innovation in khoa production. Traditional manual methods are being replaced by automated khoa making machines for consistency and scalability.
Continuous khoa making machine
- Components: Preheating cylinder, cascading pans
- Output: 65–70% solids in ~25 mins
- Requirements: 50 kg/cm² steam, 4 KW/hr power
Scraped surface conical vat
- Batch capacity: 40 kg concentrate or 80 kg milk
- Disadvantage: High product loss
Contherm- Convap System
- Throughput: 300–350 kg/hr
- Efficient steam utilization
Thin film scraped surface heat exchanger (TSSHE)
- 3-stage machine
- Output: ~50 kg khoa/hr
- Benefit: Uniform texture via roller kneading
Inclined scraped surface heat exchanger (ISSHE)
- Feed: Pre-concentrated milk (40–55% T.S.)
- Rotor speed: 40–80 rpm
- Efficient for continuous production
Conclusion
Khoa continues to dominate the indigenous dairy segment. With increasing demand for quality and food safety, there is an urgent need to modernize traditional production through engineering innovation, process automation, and food consultancy services.
References
1. https://agriinfo.in/preparation-of-khoa-717/
2 https://www.nddb.coop/services/ppd/dairyproducts/khoa
3. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6271
4. https://www.ijcmas.com/special/6/Shankar%20Ganpatrao%20Puri,%20et%20al.pdf
5. https://www.ukessays.com/essays/sciences/manufacture-and-storage-of-khoa.php
6. https://www.ijcmas.com/special/6/Shankar%20Ganpatrao%20Puri,%20et%20al.pdf
7. http://cbseacademic.nic.in/web_material/Curriculum/Vocational/2015/Fluid_milk_processing_XII/Dairy-products-theory%20XII.pdf
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