Methods of preparation of khoa

Khoa is a traditional Indian dairy product used as a base for many sweets. For food consultants, food processing consultants, and dairy industry professionals, understanding the various methods of khoa production is crucial for setting up efficient, compliant, and high-quality production lines.

Overview of Khoa Manufacturing Methods

There are four major methods for khoa production:

Traditional method
Improved batch method
Mechanized method
Membrane technology (emerging)

Each method varies based on scale, efficiency, equipment, and output quality—making method selection essential for food manufacturing consultants and dairy processing plant design experts.

Traditional Method of Khoa Making

This labor-intensive method is still prevalent in small-scale dairy units.

Buffalo milk is preferred for higher yield, soft body, and sweet taste.
Cow milk results in slightly pasty khoa due to higher chloride levels.
Approx. 4 L buffalo milk or 5 L cow milk = 1 kg khoa.

Procedure:

Milk is boiled in a heavy iron pan (karahi).
Stirring with an iron scraper (khunti) prevents burning.
As water evaporates, the thickened mass is cooled and molded.

🚫 Limitations:

Labor- and time-intensive
Inconsistent quality
Smoky flavor
Not suitable for large-scale food processing factories

Types of Khoa Produced

Dhap Khoa

Stopped at rabri stage
Soft grains and high moisture
Used in kalakand, milk cake

Pindi Khoa

Extended heating post-rabri
Smooth, molded texture
Common in barfis

Danedar Khoa

Grainy texture from slightly soured milk
Achieved by adding citric acid or sour whey
Used in pedas

Improved Batch Method (For Small Food Businesses)

A more controlled approach ideal for medium-scale dairy plants.

Uses steam-heated stainless steel kettles
Enhances hygiene and avoids smoky flavor
Maintains product uniformity

Technical Specs:

Cow milk: 4.5% fat
Buffalo milk: 5.5% fat
Batch time: ~15–20 minutes

Mechanized Processes for Khoa Production

A must for food technology consulting and food industry consultants involved in scaling operations.

3.1 Continuous Khoa-Making Machine

Steam-jacketed cylinder + cascading pans
Total solids raised from 30% to 70% in ~25 minutes

3.2 Roller Dryer Method

Uses vacuum-concentrated milk
Steam: 25–30 psi
Challenge: Inconsistent texture

3.3 Scraped Surface Conical Vat

Capacity: 40–80 kg milk per batch
Time: 14–50 min
Challenge: High initial loss

3.4 Contherm–Convap System (Alfa Laval)

Efficient milk concentration unit
Steam pressures: 3–4 kg/cm²
Throughput: 300–350 kg/hour
Limitation: Lack of traditional flavor and texture

3.5 Thin Film Scraped Surface Heat Exchanger (TSSHE)

Divided steam jacket for gradual heating
Handles up to 50 kg/hour
Ensures grainy khoa texture, scalable process

3.6 Inclined Scraped Surface Heat Exchanger (ISSHE)

Rotor speed: 40–80 rpm
Steam pressure: 1.0–1.5 kg/cm²
Suitable for continuous khoa production

✅ Advantages:

Uniform quality
Flexible operations
Minimal product loss
Easy automation
Hygienic enclosed system

Chemical Quality of Khoa

For regulatory compliance and food consultancy services, maintaining the legal standards is critical:

Cow milk khoa: Minimum 4.4% fat
Buffalo milk khoa: Minimum 5.5% fat

Quality control should be a focus for food manufacturing consultants and auditing teams to ensure FSSAI compliance.

Constituents (%

Market

Food Consulting Insights

Food processing consultants can help design and implement continuous systems that optimize yield and quality.
Food business consultants must advise on compliance with regulatory norms and shelf-life standards.
Engineering consultants should design plant layouts incorporating mechanized khoa systems.

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