The slides describes the desirable sensory characteristics, sensory evaluation procedure and common sensory defects in khoa.

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Khoa/Mawa
Khoa occupies a place of prominence among traditional
Indian milk products. About 7% of the total milk
production is utilized for the manufacture of khoa
It is a heat coagulated milk product prepared by partial
dehydration of cow, buffalo or mixed whole milk not
containing any ingredient foreign to milk.
Used as a base material in the preparation of a variety
of popular sweet meats viz, burfi, peda, gulabjamun,
kalakand, milkcake etc.
Buffalo milk is usually preferred for the manufacture of
khoa since it gives a better product with characteristic
body and textural qualities.

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According to the FSSR (2011)
KHOA/KHOYA by whatever variety of names it is sold such as
Pindi, Danedar, Dhap, Mawa or kava means the product
obtained from cow or buffalo or goat or sheep milk or milk
solids or a combination there of by rapid drying. The milk fat
content shall not be less than 30 per cent on dry weight basis of
finished product. It may contain citric acid not more than 0.1
per cent by weight. It shall be free from added starch, added
sugar and added colouring matter.

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PINDI: marketed as a circular ball or a hemispherical pat
with smooth homogenous body and texture. The product
should be free from burnt particles as well as any browning
defects. It should have characteristic cooked flavor and free
from objectionable odour and sour (acidic) taste.
DANEDAR: It is characterized by its granular texture and
uneven body. The size of grains depends upon amount of
coagulant added used. This type of khoa is used as a base
for the preparation of kalakand, milkcake & doda burfi.
DHAP: It is characterized by loose and sticky body and
smooth texture. Contains higher moisture content than
Pindi and Danedar. Preferred for the preparation of
Gulabjamun as it forms uniform balls with desired
rheological qualities after frying and soaking in sugar
syrup.

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Good quality khoa should have either a light yellow (if
made from cow milk) or a dull white colour if made from
buffalo milk)
Slightly heated flavour, but free from oiliness and acidic
taste, smooth body and a compact mass of very small
uniformly sized grains.
It should not have visible water droplets or show sign of
oozing of fat.
When fresh should be able to produce a smooth
homogenous paste on working, which indicates that it is
suitable for sweet making.
Fresh milk is usually preferred for production of good
quality khoa suitable for making sweets.
Characteristics of Good Quality of Khoa

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Score Card for Khoa
Score Card
Attribute Perfect Score
Flavour 45
Body & Texture 35
Colour & Appearance 15
Package 05
Total 100

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Technique for Sensory Evaluation of Khoa
i. Tempering: Khoa should be kept at room temp for judging
purpose. Tempering to 30°C for proper judging is necessary.
ii. Sampling: A uniform sample of 50g for each judge is
collected from bulk khoa. Triers could also be used.
iii. Sequence of observation:
a) First step is examination of packaging material – should
be neat & clean
b) Immediately after drawing the sample it should be
brought under the nose & odour should be inhaled
c) Examine the colour & appearance of khoa for uniformity
of colour & presence of burnt particles, if any.
d) Texture of khoa is evaluated by observing the nature of
plug for smoothness, cohesiveness & weather it sticks to
the trier or not

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Technique for Sensory Evaluation of Khoa
iii. Sequence of observation:
e) Pressing & rolling small piece of khoa in between the
fore finger & the thumb, note the presence of free fat,
etc.
f) Spread small amount of khoa on the palm with the
thumb & examine the uniformity, size & toughness of
grains.
g) Take sufficient amount in the mouth & chew between the
teeth, note the tactual & taste sensation. Expectorate the
sample & note if nay after-taste is present.

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Physical quality of cow and buffalo
milk khoa
Particulars Cow Milk Khoa Buffalo Milk Khoa
Colour Straw/ Pale yellow with
a tinge of brown
Whitish (dull/light greenish
white) with a tinge of brown
Appearance Dry surface Slightly oily / greasy surface
Body Slightly hard Soft
Texture Slightly sandy Smooth, granules
Smell Slightly nutty Rich nutty
Taste Slightly salted Slightly sweet

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Defects Causes Prevention
a) Flavour
Smoky Smoky fire used for
boiling and
dehydration of milk
Using non-smoky fire for
boiling and dehydration of milk
Sour/ Acid Excessively high
acidity in milk used
Using fresh sweet milk
Rancid Fat hydrolysis due to
lipase action in khoa
during storage (at
room temperature and
above)
Storage of khoa at low
temperature (5-10°C)
Stale Excessively long
period of storage of
khoa at low
temperature (5-10°C)
Early disposal/ marketing of
khoa
Defects in Khoa, Causes & Prevention

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Defects Causes Prevention
b) Body and texture
Hard body i) Excessively low fat
content of milk used
ii) Excessively low
moisture content of
khoa, due to faulty
production technique
i) Using milk of optimum
fat content
ii) Optimum moisture
content of khoa by
adopting correct
production technique
Coarse texture i) Excessively high
acidity in milk used
ii) Excessively low fat
content of milk used
iii) Excessively high
temperature of
dehydration, especially
in the last stages
iv) Excessively low speed
when stirring milk/
pan-contents.
i) Using fresh sweet milk
ii) Using milk of optimum
fat content
iii) Optimum temperature
of dehydration,
especially in the last
stages
iv) Optimum speed when
stirring milk/ pan-
content
Defects in Khoa, Causes & Prevention

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Defects in Khoa, Causes & Prevention
c) Colour and appearance of dry surface
Visible Dent/ foreign
matter
Excessively low fat content of milk
used
i) Incorrect or no straining of milk
used
ii) Heating-pan and/or stirrer not
cleaned
iii) Dirty/windy surroundings
during manufacture and/or
handling of khoa
Using milk of optimum fat content
i) Correct straining of milk
ii) Heating-pan and/or stirrer well
cleaned
iii) Clean surroundings during
manufacture and/ or handling of
khoa
iv) Transport of properly packed
khoa.
Browning/ Burnt
particles
i) Excessively high heating-
temperature, especially in the
last stages
ii) Excessively low speed when
stirring-cum-scraping pan
contents
i) Optimum heating temperature,
especially in the Last stages
ii) Optimum speed when stirring-
cum-scraping pan-contents.
Mouldy surface i) Excessively high moisture
content of khoa in storage
ii) Excessively high humidity
of storage room
iii) Air-leaky packaging of
khoa
i) Optimum moisture content of
khoa in storage.
ii) Optimum humidity of storage
room
iii) Air-tight packaging of khoa
Fat and/ or water
leakage
Incorrect method of manufacture of
khoa
Correct method of manufacture of
khoa