Khoa
Khoa is an Indian dairy product . It is also known as khoya , khava , khawa , kava , palghoa, or mava . Traditionally, Khoa is made by heating 4 to 5 liters of milk (preferably buffalo milk ) in a "Karahi" (iron pan with two handles) over a smoke-free fire, stirring and scraping constantly. The milk thickens as the temperature progresses and coagulated into a dough-like mass. Approximately 5.5% of all milk produced in India is converted into khoa.
Khoa serves as an intermediate or basic material for the preparation of various traditional Indian dairy products such as Peda, Burfi (Barfi), Kalakand, Gulabjamun , etc. From a nutritional point of view, Khoa is a good source of protein. It contains quite a lot of fat and lactose , as well as minerals, especially calcium.
definition
According to the Food Safety and Standards Ordinance of 2011, Khoya (as well as any names under which it is sold, such as Pindi, Danedar, Dhap, Mawa or Kava) refers to the product made from cow or buffalo or goat or sheep's milk or milk solids or Combinations thereof, obtained by rapid drying. The milk fat content may be at least 30 percent based on the dry weight of the end product. It must not contain more than 0.1 percent by weight of citric acid. It must be free from starch, sugar and coloring.
Manufacturing method
The milk is continuously stirred at the beginning of the heat drying process and scraped towards the end of the process, when the milk has reached a semi-solid consistency, to prevent caramelization and browning. This stirring or scraping is carried out using a flat-edged, long-handled metal trowel or a scraper called "Khunti".
Web links
Individual evidence
- ↑ Traditional Indian dairy products - Koha based sweetmeats. In: e-PG Pathshala. Retrieved July 18, 2020 .
- ↑ Deepak Mudgil, Sheweta Barak Mudgil: Objective Food Science & Technology, 3rd Ed. Scientific Publishers, 2019, ISBN 978-93-8817287-5 , pp. 220 ( google.de [accessed on July 18, 2020]).