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Khoa – Definition, varieties and standards

Khoa – Definition, Varieties, and Standards

Khoa is a prominent indigenous milk product used as a base for various sweet delicacies. It is known by different names in different regions of India, such as khoya, mawa, kava, palghova, etc., and is widely popular.

1. Definition of Khoa

Khoa is a concentrated whole milk product obtained by open pan condensing of milk under atmospheric pressure. As per the Food Safety and Standard Regulations 2011, Khoya refers to the product obtained from cow, buffalo, goat, or sheep milk, or milk solids, or a combination thereof, by rapid drying, sold by different names such as Pindi, Danedar, Dhap, Mawa or Kava. The finished product should have a fat milk content of not less than 30 percent on a dry weight basis and can contain citric acid up to 0.1 percent by weight. It should not contain added starch, sugar, or coloring matter.

According to the Bureau of Indian Standards, khoa is a heat-coagulated milk product obtained by partially dehydrating buffalo, cow, sheep, and goat milk or their mixture. It should not have any foreign ingredient except citric acid in Danedar khoa. These specifications are not mandatory but are suggested as acceptable levels.

2. Varieties of Khoa

Three distinct varieties of khoa differ in composition, body, textural characteristics, and end-use.

2.1. Pindi

This variety is a circular ball or hemispherical pat with a compact, homogeneous, and smooth texture without any sign of fat leakage or free water presence. It has a pleasant, cooked flavor and no objectionable taste like burnt or acidic. It is used to produce burfi, peda, and other sweets.

2.2. Dhap

This is a raw (katcha) khoa with a loose but smooth texture, soft grains, and a sticky body. It carries the highest moisture percentage compared to other varieties, which is necessary for soaking maida (refined wheat flour) and semolina (suji) and homogenously distributing other ingredients to prepare smooth Gulab Jamun balls. It manufactures gulabjamun, kalajamun, pantooa, carrot halwa, etc.

2.3. Danedar

This variety has a granular texture with hard grains of different sizes and shapes embedded in viscous serum. Slightly sour milk is preferred for manufacturing this variety as it yields a granular texture. It is used in the manufacture of kalakand, milk cakes, etc.

3. Reference

· http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6269

· Rajorhia,G.S.(2002) Opportunities in production and marketing of khoa and its packaging Proc.XXXI Dairy Industry Conference, Mumbai.pp.51-57.

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