An Indian traditional sweet item made from milk

1. D e h y d r a t e d m i l k p r o d u c t

2. 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.

3. 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).

4. 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.

5. Chemical Composition of khoa:
Moisture 25.6
Fat 25.7
Protein 19.2
Lactose 25.5
Ash 3.8
Iron 103 (ppm)
Cow’s Milk

6. Buffalo’s Milk
Moisture 19.2
Fat 37.1
Protein 17.8
Lactose 22.1
Ash 3.6
Iron 101 (ppm)

7. 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

8. Methods
of
Production
Existing
Trade
Practices
Improved
method
Continuous
method
Miscellaneous
method

9. 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.

10. 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)

11. 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.

12. 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

13. 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.

14. 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

15. 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

16. 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 = 𝐾 −
𝑇𝑆
𝑇𝑆
× 100
Where K= Total weight of the khoa
TS= Weight of the total solids in milk (in kg.).

17. Packaging & Storage:
Packaging:
Vegetable parchment paper wrappers
Polythene film bags/pouches
Tin-plate etc.
Storage:
Storage temperatures (5-10℃) is preferred as it was found to extend the shelf life.

18. 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.

19. Thank You