All Information about burfi preparation is given

1. WELCOME

2. K. K.WAGH COLLEGE OF AGRICULTURE
Department of Animal Science & Dairy Science .
Presented by: Guided by:
Presentation Topic-Manufacturing Of Burfi
NASHIK-03.
Deshmukh Tushar Shivaji
Reg No- AKN-2014/25
Dr. K .D .More
Assistant Professor

4. Definition of khoa
 Principal
Relevent information
Chemical composition of khoa
Procedure of khoa preparation

5.  Types of khoa
 Different products prepare from khoa
 Defination of burfi
 Procedure of burfi Preparation
 Types Of burfi

6. Defination of khoa:-
Khoa is the
completely dehydrated whole
milk product prepared by
continuous heating of milk.

7. Principal:
The principal behind
khoa making is continuous heating
(boiling) along with stirring and
scraping of milk so that excessive
moisture is evaporated, partial
denaturation of protein is takes
place.

8. Relevent information:-
 It is an important base product for
the preparation of various Indian
sweet meats.
 According to PFA rules khoa shall
contain not less than 30% fat on Dry
matter basis.
The thermal evaporation of milk is
upto 65% of Ts

9. It contains fairly large quantities of
muscle building proteins.
It contains bone forming minerals.
It contains energy giving fat and lactose.
Contains vitamin A and D and also fairly
large quantities of B-complex vitamins.

10. Chemical composition of khoa:-
Type of
milk
Moisture
%
Fat % Protein% Lactose% Ash% Iron ppm
Cow 25.6 25.7 19.0 25.5 3.8 103
Buffalo 19.2 37.1 17.8 22.1 3.6 101

11.  Good quality khoa should be compact mass,
light yellow colour(cow milk) and dull white
colour(buffalo milk) slightly heated flavour.
 Free from oilyness or acidity. Smooth texture
and firm body.
 Should not have a visible water droplet or
show signs of oozing fat.

12. Khoa has good keeping quality.
If prepared and packed hygienically its
shelf life at room temperature is 7 to 8
days.
Storing at temperature below 13˚c or
addition of sugar increases the keeping
quality of khoa.

13. There are three types of khoa
1)Pindi-
Used for the preparation of burfi
and pedha
2)Dhap-
Used for preparation of
Gulabjamun.
3)Danedar-
Used for preparation kalakand

15. Defination Of Burfi:-
Burfi is a soft Indian sweet,
prepared with milk solids or
condensed milk and flavoured
with flavouring agent.

16. Procedure of Burfi
Receiving of milk
Preheating [33-40ºC]
Filteration
Standardization [6% Fat]

17. Milk take in iron karahi
Continuous heating & scrapping
with khanti khoa
Khoa preapare
Addition of sugar [@30%by weight of
khoa].

18. Addition of colour or pulp.
Slight heating with scrapping
mixing.
Heating until it reaches to solid most
spreading in alluminium tray for
cooling

19. Cutting into rectangular piece
Packaging In to plastic boxes
Softing

20. Pouring the Khoa into karahi Adding Sugar (30%) to
Khoa
Mixing of mango pulp in
khoa
Pouring the mixture in Burfi

21. Cutting into pieces
Packed Burfi into Packets.
Burfi is ready

22. we can also prepare
many types of burfi by
just adding the flavours
to it & with different
colours.

23. 1.Chocolate Burfi-
2. Kaju katli-
3.Anjir Burfi-
4.Malai Burfi-

24. Conclusion
Thus, Burfi is widely used in India as
well as other countries.
It is mainly used for religious and
functional purpose .
Because of its easy method of make and
higher demand in market.
It is widely adapted by Halwai
throughout the India.