indigenous heat dessicated products of milk(method of prepration, and composition of products)

1. Heat desiccated
PRODUCTS
Presenter: Siddhartha pandey
ID- R12031
B.Sc. (Ag) 4rth yr

2. Heat Desiccated Products
Heat
Desiccated
Products
KhurchanKheer/Basund
Kulfi/Malai ka
Baraf
Malai
Khoa/ Mava
/Pal Ghoa
Confection
sweets
PedaBurfi Gulab jamun kalakand

3. Khoa/Mava/Khava/Palghoa Khoa is a partially
dehydrated whole milk product.
Milk
Clarification
Standardization
Fat:5%, SNF:9%
Partial Desication
of khoa to 20%
Moisture(Steam
1.0kg/cm
Cooling
to 30C
Pulverize to
fine Particles
Cooling at
30C
Breaking
into Bits
Tray loading with
khoa particles to
1cm bed
thickness
Drying at
70C
Cooling
Packa
ging

4. Commercial grades of Khoa
Khoa Type Fat % Moisture%
Pindi khoa 21-26% 31-33%
Dhap khoa 22-23% 37-44%
Danedar khoa 20-25% 35-40%

5. Delicacies from Khoa
Gulabjamun:- Balls prepared by kneading
pindi khoa as base material with additives like
refinedwheat flour, semolina and baking
powder followed by deep frying in cooking
medium and further dipping in a sugar syrup.
Burfi: Khoa based sweet, prepared by heating
khoa on medium heat, topped by nuts such as
pistachio, cardamon or a layer of chocolate.

6. Kalakand: Prepared from Danedar Khoa, with
typical granular texture and added aromatic spices.
Peda: Ball shaped (top and bottom flattened),
prepared from dhap khoa, topped with nuts.

7. Malai Kulfi

9. Kheer is concentrated heat desiccated indigenous
dairy product.
Taking milk in double jacketed vat
Heating milk to desirable reached
with consistency with continuous
stirring
Addition of basmati rice in boiling
milk and stirring
Heating it till desired consistency
reached with stirring
Addition of sugar
Addition of mixture of sodium
benzoate and Elaichi powder
Stirring for some time and filling in
cups(200 g)
Storing in cold room(below 8˚C)