Khoa is a semi-solid obtained from milk by evaporating it in open pans.
This is an important milk product and is extensively used in the preparation of Indian sweets throughout the country. Khoa formation lengthens the keeping quality of milk and makes it less susceptible to bacterial growth.
In the preparation of khoa, milk is boiled in a small shallow, round – bottomed iron pan over a steady fire. To prevent scorching, milk is cautiously stirred in a circular motion with a scraper. When milk becomes viscous, the rate of stirring is increased to maintain a uniform consistency. The pan is removed from the fire, and the product is worked up with the flattened end of the scraper by alternately spreading it into thin layers and collecting repeatedly until it retains its shape. After cooling, it becomes solid. The yield is about 20% of the weight of milk used.
Khoa is a compact mass of very small uniformly sized granules. It is white in colour (slightly brown if caramelization has taken place during heating), has a sweet taste, and has a pleasant odour. It keeps well for 2-3 days in hot weather and 4-5 days in cold weather. The addition of sugar prolongs its life to 3-4 months.
During the preparation of khoa, milk proteins are coagulated. This is accelerated by the incorporation of air and frothing during stirring. Because of appreciable homogenization during vigorous boiling, when coagulation of protein sets in, all the fat globules are entrenched in the coagulant. Similarly, water is dispersed, and therefore, khoa does not appear to be wet. Lactose will be present as an anhydrous sugar in khoa when it is hot, and its crystallization on cooling is not favoured because of the high viscosity of the products. There is a decrease in vitamin A and some water-soluble vitamins of milk in khoa formation.
The composition of khoa depends on the nature of the milk used. Buffalo milk khoa contains more fat (about 46%) than that of cow (35%). The protein and lactose content of cow milk khoa are more than in khoa from buffalo milk.
The number of bacterial colonies, the cause for deterioration of khoa, increases with the period of storage. With sufficient care, it is possible to keep it for long periods without the contamination of moulds and bacteria. Also, it is fortunate that khoa is only an intermediate in the preparation of other products, in which process there is destruction of microorganisms.
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