Khoa: Composition, Standards, and Factors Affecting Quality

Khoa – also called mawa, khoya, or kava – is one of the most important indigenous dairy products in India. It serves as the base ingredient for a wide variety of traditional sweets such as burfi, peda, gulab jamun, kalakand, and milk cake. Prepared by continuously boiling and stirring milk in an open pan until most of the water evaporates, khoa concentrates the milk solids into a dense, semi-solid mass. Around 7% of India’s total milk production is converted into khoa every year, making it a cornerstone of the country’s dairy economy. But what exactly determines the composition and quality of this product? Let’s break it down.

What is khoa? 🔗

Khoa is a heat-desiccated milk product obtained by the partial dehydration of whole milk. According to the Food Safety and Standards Regulations (FSSAI), 2011, khoa is defined as the product obtained from cow, buffalo, goat, or sheep milk – or a combination – by rapid drying. In the traditional process, fresh milk is poured into a wide, heavy-bottomed pan (typically iron or stainless steel) and heated over a moderate flame. The milk is stirred continuously while it reduces to about one-fourth of its original volume, reaching approximately 72-75% total solids. The result is a rich, concentrated mass with an intense milky flavour and a semi-solid texture.

The Bureau of Indian Standards (BIS) defines khoa as a heat-coagulated milk product obtained by partial dehydration of milk from buffalo, cow, sheep, and goat, or their admixture. It must not contain any ingredient foreign to milk, except for the addition of citric acid in one specific variety (Danedar khoa).

Three main types of khoa 🔗

Not all khoa is the same. Depending on the preparation technique and intended use, khoa is classified into three distinct varieties – Pindi, Danedar, and Dhap. Each type has different textural characteristics, moisture levels, and end-use applications.

Pindi khoa 🔗

Pindi is the most refined type. It has a smooth, compact, and homogeneous body with very fine, uniformly sized grains. It is typically shaped into a circular ball or hemispherical pat and possesses a characteristic cooked flavour without any burnt or acidic notes. The preparation involves continuous, vigorous stirring that prevents granule formation and crushes any soft grains into a smooth mass. Pindi khoa is the preferred choice for making burfi, peda, and similar sweets that demand a uniform, smooth texture. Among the three types, Pindi commands the highest market price.

Danedar khoa 🔗

Danedar literally means “granular.” This variety has a grainy texture with hard grains of varying sizes embedded in a thick, viscous serum. The granular structure is achieved by using slightly acidic milk or by adding a small quantity of citric acid (typically less than 0.1%) or sour whey during the concentration process. The grain size depends on the quantity of coagulant used and the acidity of the milk. According to research published on ResearchGate, Danedar khoa is the base for sweets like kalakand, milk cake, and pastries where visible granulation is a desirable quality.

Dhap khoa 🔗

Dhap is the softest and moistest of the three varieties. It has a loose, sticky body with a smooth texture and soft grains, resembling a rabri-like consistency. It contains the highest percentage of moisture compared to Pindi and Danedar. This high moisture is essential because it provides enough free water for soaking refined flour (maida) and semolina (suji), allowing uniform distribution of ingredients when making gulab jamun, kala jamun, and pantua. Essentially, Dhap is at the pre-Pindi stage – the heating is stopped earlier to retain more moisture.

Chemical composition of khoa 🔗

Fresh milk is roughly 87% water. During khoa preparation, most of this water is driven off, leaving behind a concentrated mass that is typically 25-30% moisture and 70-75% total solids. However, the exact composition varies significantly depending on the type of milk used, the variety of khoa, and the preparation method.

The key compositional parameters of khoa include:

Moisture: Khoa generally contains 15-30% moisture. Dhap khoa retains more moisture (above 40% in some cases), while Pindi typically has lower moisture levels. The moisture content directly influences shelf life – lower moisture means longer keeping quality.

Fat: Fat is the most important constituent from both a regulatory and sensory standpoint. Quality khoa contains approximately 25-37% fat on a product basis. The FSSAI mandates that khoa must contain not less than 30% milk fat on a dry weight basis. Recently, FSSAI reduced this minimum from 30% to 27% in its amended regulations. Fat gives khoa its rich, creamy taste, helps bind other components together, and contributes to the greasy appearance that sweet-makers consider desirable.

Protein: Khoa contains 17-20% protein (on a product basis), mainly in the form of casein and whey proteins that have been partially denatured during the heating process. The high protein content contributes to the body and texture of khoa-based sweets.

Lactose: The lactose content in khoa ranges from about 20-25% on a dry matter basis. Lactose plays a key role in the browning reactions (Maillard reaction) that develop during heating, contributing to the characteristic cooked flavour and colour of khoa.

Ash (minerals): Minerals make up about 3-4% of khoa. These include calcium, phosphorus, and other milk minerals that become concentrated along with all other solids during the desiccation process.

Quality standards for khoa 🔗

In India, khoa quality is governed by two main regulatory bodies – FSSAI and BIS. While FSSAI standards are legally mandatory, BIS specifications are suggestive benchmarks for acceptable quality.

FSSAI standards 🔗

Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, khoa must meet the following requirements:

Minimum milk fat: Not less than 30% (recently amended to 27%) on a dry weight basis. Free from adulterants: The product must not contain added starch, added sugar, or artificial colouring matter. Citric acid allowance: Citric acid up to 0.1% by weight is permitted, but only in the Danedar variety to develop its characteristic granular texture. Fat quality: The extracted fat from khoa must meet the standards for Reichert Meissl value, Polenske value, and Butyro-refractometer reading as prescribed for ghee – this ensures the fat is genuinely of milk origin. Microbial limits: FSSAI also prescribes microbial standards to ensure safety for consumption.

BIS standards 🔗

The BIS (IS 4883) provides separate compositional benchmarks for each of the three khoa varieties, specifying parameters such as minimum total solids, fat content on dry matter basis, maximum moisture, and acidity levels. These standards differ for Pindi, Danedar, and Dhap to account for their inherent differences in body and texture.

Factors affecting the composition of khoa 🔗

If you’ve ever wondered why khoa from two different vendors tastes completely different, the answer lies in the many variables that influence its final composition. Since much of India’s khoa production is still in the hands of small-scale producers (halwais) who rely on experience rather than standardised methods, there is considerable variation in market samples.

Type and quality of milk 🔗

This is the single biggest factor. Buffalo milk and cow milk differ significantly in their total solids, fat, protein, and lactose content. Buffalo milk produces khoa with higher moisture and higher fat content, but lower protein, lactose, and ash compared to cow milk khoa. Buffalo milk khoa is generally considered superior in organoleptic quality – it has a pleasant, sweet, creamy taste with a soft body. Cow milk khoa, on the other hand, can taste slightly salty due to its higher chloride content and tends to have a harder, drier body. The yield from buffalo milk is also higher – roughly 21-23% versus 18-19% for cow milk – because of its greater total solids content. Any adulteration of milk with water or skimming of fat will further alter the composition of the final product.

Method of preparation 🔗

In traditional production, the degree of desiccation is judged by experience alone. This means the end point varies from batch to batch. Removing more moisture concentrates all the solids (fat, protein, lactose, ash) in the final khoa, while stopping early leaves higher moisture and relatively lower concentrations of other components. Mechanised and continuous methods, such as those using inclined scraped surface heat exchangers (ISSHE), produce khoa with far more consistent composition from batch to batch.

Degree of heat treatment 🔗

Higher heat intensity, especially during the final stages, causes rapid moisture loss. This over-desiccation reduces moisture content disproportionately and can also cause excessive browning or even burnt flavour, which is a serious quality defect. Controlled, moderate heating produces khoa with better colour and flavour.

Fat content of the original milk 🔗

A minimum of 4% fat in cow milk and 5% fat in buffalo milk is considered essential to produce khoa that meets legal fat requirements. Higher fat content in the starting milk yields khoa with a richer taste, softer body, and better mouthfeel. Khoa from low-fat milk tends to have a flat flavour and a hard, dry texture that sweet-makers find unsuitable for quality confections.

Stirring technique 🔗

The method and frequency of stirring directly determine the type of khoa produced. Continuous, vigorous stirring results in the smooth, homogeneous texture of Pindi khoa by preventing granule formation. Intermittent or gentler stirring, especially in slightly acidic milk, allows protein particles to coagulate into visible grains – the hallmark of Danedar. Proper stirring also ensures even heat distribution across the pan, preventing localised burning.

Handling and packaging 🔗

Leaving freshly prepared khoa on a hot pan surface for too long leads to additional moisture evaporation and compositional changes. Similarly, improper packaging or exposure to air causes surface drying, which reduces moisture content and affects texture. Good quality khoa should be removed from the heat promptly and packaged in moisture-resistant materials.

Storage conditions 🔗

Khoa stored in dry conditions loses moisture from the surface, while storage in highly humid conditions can introduce unwanted microbial growth. Temperature also plays a role – khoa stored at higher temperatures deteriorates faster due to chemical reactions like fat oxidation and Maillard browning. Refrigerated storage at 5-7°C is recommended for maintaining quality over several days.

Factors affecting the quality of khoa 🔗

Beyond composition, several factors influence the overall sensory quality and suitability of khoa for sweet-making.

Species of animal 🔗

Buffalo milk is preferred over cow milk for most khoa-based sweets. Buffalo milk khoa releases a higher proportion of free fat (around 60% of total fat), which gives it a desirable greasy appearance important in sweet-making. Cow milk khoa releases less than 50% free fat and is considered inferior for most traditional applications. Mixed milk produces khoa with intermediate properties.

Use of colostrum or abnormal milk 🔗

Colostrum has extremely poor heat stability and a different chemical composition than normal milk. Using it leads to khoa with undesirable flavour and texture. Similarly, mastitic milk with high somatic cell counts produces poor quality khoa.

Use of concentrated or homogenised milk 🔗

Pre-concentrated milk requires less heating time to reach the desired total solids. While this saves energy and time, it can result in under-developed cooked flavour since the milk proteins are exposed to heat for a shorter duration. Homogenised milk produces khoa that is more brittle and less cohesive, though it retains more moisture and shows reduced fat leakage and less browning.

Physico-chemical changes during khoa making 🔗

When milk transforms into khoa, several important changes occur simultaneously. First, the removal of water concentrates all milk solids, turning the liquid into a semi-solid. All constituents – including lactic acidity – increase in proportion, while pH decreases. Second, heating causes denaturation of whey proteins, particularly β-Lactoglobulin, which releases sulphydryl compounds responsible for the characteristic cooked flavour. Third, the combined effect of heat and increasing concentration triggers casein coagulation, which increases logarithmically with milk solids concentration. Finally, the Maillard reaction between lactose and milk proteins produces the light brown colour and caramelised flavour notes that define well-made khoa.

Why khoa quality matters 🔗

The quality of khoa directly determines the quality of every sweet made from it. A well-made khoa should have a light yellow colour (from cow milk) or dull white colour (from buffalo milk), a mildly cooked flavour, and a smooth, compact body of uniformly sized fine grains. It should be free from visible water droplets or fat oozing. When worked by hand, good khoa forms a smooth, homogeneous paste – a sign that it is suitable for sweet-making. The 100-point sensory evaluation scale used by dairy science professionals assigns the maximum score of 45 points to flavour, followed by 35 for body and texture, 15 for colour and appearance, and 5 for packaging.

What do you think? Given the wide variation in market khoa quality, do you believe standardisation and mechanisation can preserve the authentic taste of traditional khoa, or does some of that character inevitably get lost in the process? How important is the choice between buffalo and cow milk in determining the quality of your favourite Indian sweets?

References

1. https://nutritionmeetsfoodscience.com/2023/04/18/indigenous-khoa-based-sweets/
2. https://www.fssai.gov.in/upload/uploadfiles/files/Chapter%202_1%20(Dairy%20products%20and%20analogues).pdf
3. http://dairy-technology.blogspot.com/2014/01/khoa.html
4. https://www.researchgate.net/publication/281677356_Khoa_A_Heat_Desiccated_Indigenous_Indian_Dairy_Product
5. https://foodsafetyhelpline.com/fssai-notifies-revised-general-standards-milk-milk-products/
6. https://foodcomplianceinternational.com/industry-insight/news/4852-fssai-announces-amendments-to-food-additives-standards
7. https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_08_09_2020-compressed.pdf
8. http://ecoursesonline.iasri.res.in/mod/page/view.php?id=6083