Khoa making process
Khoa making process Khoa is prepared by different methods depending on the location, quantity etc. Khoa is manufactured by the following four basic methods viz. traditional method, improved batchmethod, mechanized method and use of membrane technology. Traditional Method Generally buffalo milk is preferred for manufacture of khoa as it results in higher yield, smooth texture and soft body with sweet taste. Where buffalo milk is not available, cow milk is used for khoa making but it results in pasty body and slightly saltish taste in the product. Filtered milk is taken in a thick wide mouth iron pan (karahi) and boiled on a brisk non – smoky fire. An iron scraper (kunti) is used for stirring the milk during boiling and also to scrape the milk films forming on the surface during boiling. A rapid stirring and scrapping is carried out throughout boiling to facilitate quick and rapid evaporation of water from milk and also to prevent scorching of milk film on surface. D...