Indira Gandhi

National Open University

BPVI-015
School of Agriculture Dairy Products-II

Block

1
HEAT DESICCATED PRODUCTS
UNIT 1

Definition, Composition and Standards of Khoa, Rabri and Basundi 5

UNIT 2

Methods of Manufacture and Factors Affecting Quality of Products 18

UNIT 3

Khoa Based Sweets 34

UNIT 4

Packaging, Shelf Life and Storage of Khoa and Khoa Based Sweets 51
Programme Design Committee
Prof. H.P. Dikshit Prof. Panjab Singh
Ex. Vice Chancellor Vice Chancellor
IGNOU, New Delhi Banaras Hindu University, Banaras (U.P.)

Prof. S.C. Garg, Shri A.N.P. Sinha

Acting Vice Chancellor Former Additional Secretary
IGNOU, New Delhi Ministry of Food Processing Industries
Delhi

Ministry of Food Processing Industries Milk Plant, Gwalior:

New Delhi :
• Mr. K.K. Maheshwary
• Mr. R.K. Bansal, Consultant
• Mr. V.K. Dahiya, Tech. Officer
(Milk Products)
NDRI, Karnal, Haryana:
• Dr. S. Singh, JD (Academics)
• Dr. S.P. Agrawala, Head (Dairy Engg.)
• Dr. Rajvir Singh, Head (Dairy Eco.)
• Dr. K.L. Bhatia, Ex-Principal Scientist
• Dr. S.K. Tomar, Principal Scientist
• Dr. B.D. Tiwari, Ex. Principal Scientist
• Dr. Dharam Pal, Principal Scientist
• Dr. A.A. Patel, Principal Scientist
Mother Dairy, Delhi:
Dr. P.N. Reddy
Former Quality Control Manager
Shri M.E. Khan, Manager - Plant Operation
Delhi Milk Scheme, Delhi:
Shri Ashok Bansal, DGM
CITA, New Delhi:
Shri Vijay Sardana
Mahaan Protein, Mathura (U.P.):
Dr. Ashwani Kumar Rathor, GM Technical
IGNOU, New Delhi (SOA Faculty Members):
• Dr. M.K. Salooja, Dy. Director
• Dr. M.C. Nair, Dy. Director
• Dr. Indrani Lahiri, Asstt. Director
• Dr. P.L. Yadav, Sr. Consultant
• Dr. D.S. Khurdiya, Sr. Consultant
• Sh. Jaya Raj, Sr. Consultant
• Sh. Rajesh Singh, Consultant

Programme Coordinators : Prof. Panjab Singh, Dr. M.K. Salooja and Dr. P.L. Yadav

Block Preparation Team

Writer Course Coordinator
Dr. Dharam Pal Dr. M.K. Salooja
Editors Dr. P.L. Yadav
Dr. P.L. Yadav Dr. J.S. Sandhu
Dr. J.S. Sindhu
Dr. M.K. Salooja

Material Production
Mr. Rajiv Girdhar, SO (Publication) Secretarial Assistance
Mr. Vinay Sehgal

Word Processing
Mr. Bhim Singh

October, 2006
© Indira Gandhi National Open University, 2006
ISBN-81-266-2588-0
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means, without permission in writing from the Indira Gandhi National Open University.
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BLOCK INTRODUCTION
Indigenous dairy products are made throughout the country. Converting milk into
indigenous milk products is essential to preserve surplus milk in remote area of
country. Milk produced in villages is mostly converted into khoa in certain part of
country like north and west India. A number of sweets made from khoa are very
popular. In this block we shall know about the manufacture of khoa, khoa based
sweets and packaging of the khoa based sweets.
Unit-1 We will learn about the classification of traditional dairy products made in
our country. Standards of khoa, Rabri and Basundi prescribed under law also will
be known to us. Different factors responsible for affecting the quality of khoa, Rabri
and Basundi are explained in this unit so that while making these products we can
take care of these factors. Nutritive Values of these products are given in this unit.
We will also learn about the physico-chemical changes taking place during manufacture
of Khoa, Rabri and Basundi.
Unit-2 Methods of manufacture and factor affecting quality of products are given in
this unit. We will learn about the principle of manufacture. Traditional method and
improved method of manufacture of khoa, Rabri and Basundi are explained in the
text of this unit.
Unit-3 In our country milk sweets are very popular. In this unit we will know about
the method of manufacture and standards of khoa based sweets like Burfi, Peda,
Gulabjamun, Kalajamun, Kalakand, Milk cake and Kunda.
Unit-4 Suitable packaging for better keeping quality and proper storage are most
important for khoa and khoa based sweets for commercial purposes. In this unit we
will learn about the packaging and factors affecting shelf life of khoa, Rabri and
Basundi. We will also understand about the storage and defects of khoa and khoa
based sweets in this unit.
COURSE INTRODUCTION
A number of products are manufactured from milk. In India Khoa, Paneer and
Chhana, concentrated milk and milk powder are manufactured from surplus milk.
Khoa, Paneer and Chhana are traditional product which are produced in very small
quantity by small dealers or consumers themselves. With the development of new
Technology is possible to utilized surplus milk during flush season of year for making
Paneer, Chhana and Khoa, on large scale. Khoa, and Chhana are used for
preparation of a variety of sweets dishes in our country by small manufactures.
These sweets are very common throught the country. Milk production in our country
has increased many fold since independence. A number of milk processing and milk
products manufacturing plants are utilizing large quantity of surplus milk available for
production of concentrated milk and Milk Powders. These products can be stored
for longer period and utilized during the period of lean season. Milk powder has
great commercial value and used to meet the demand of milk and milk products in
deficit areas of country. In this course we will study about the manufacture of heat-
desiccated products specially khoa, and khoa sweets, Paneer and Chhana,
concentrated milk and dried milk.
Block-1 We will learn about the manufacturing of Khoa, Rabri and Basundi in this
block. We will know the principle involved in manufacture of these products.
Composition, standards and classification of heat-desiccated product are also given
in the text of this block. There are a numbers of sweets made from khoa like
Gulabjamun, Peda, Burfi, Kalakand and milk cake. We will learn about the
preparation, packaging, storage and common defects of the products. This will
help us to take care in preparation and handling of the products for subsequent use.
Block-2 Paneer and Chhana are heat and acid coagulated products made from
milk. In this block we will learn about the composition, standard, factor affecting
quality, methods of manufacture packaging and storage also of the products. We
will also learn about the preparation of Chhana based sweets like Rasogulla, Sandesh,
Rasmalai, Chhana Murki etc. Microbiological quality of Paneer, Chhana, and Chhana
based sweets, common defects in these products and their preservation are also
given in the text of this block.
Block-3 Milk constituents in a concentrated form are preserved in the form of
concentrated milk or condensed milk with or without sugar. Concentrated milk can
be easily reconstituted to meet the fluid milk demand in scarcity period. In this
block we will learn about the definition, standard, nutritive value and principle of
evaporation for concentrated milk. Method of manufacture of sweetened condensed
and evaporated milk and their uses are also given in the block. We will also learn
about the packaging, storage, judging and grading of the products. Condensed milk
and evaporated milk have prolonged storage life, but sometime some defects develop,
the reason for occurance and measure to control these defects shall also be discussed
in this block.
Block-4 Milk powder has many beneficial use in the milk and food industry. It can
be stored for longer period and can be easily transported to long distance without
deterioration. In this block we will study about the definition, compositions,
classification, legal standard and principle of drying milk. Milk is dried by roller
drier, spray drier, fluid bed drier. We will know about the engineering aspects of
these driers. In this block methods of manufacture of spray and roller dried milk
and production of value added products are given to educate us about the preparation
of products. We will also learn about the packaging, storage, and common defects
of dried milk, which will help us in maintaining the quality of dried milk.
UNIT 1 DEFINITION, COMPOSITION AND
STANDARDS OF KHOA, RABRI
AND BASUNDI
Structure
1.0 Objectives
1.1 Introduction
1.2 Classification of Traditional Dairy Products
1.3 Khoa
• Standards
• Chemical composition of khoa
• Factors affecting composition of khoa

1.4 Rabri
• Definition
• Chemical composition of rabri
• Factors affecting composition of rabri

1.5 Basundi
• Definition

1.6 Nutritive Value of Heat Desiccated Dairy Products

1.7 Physico-chemical Changes During Heat Desiccation of Milk
1.8 Let Us Sum Up
1.9 Key Words
1.10 Some Useful Books
1.11 Answers to Check Your Progress Exercises

1.0 OBJECTIVES
After reading this unit we should be able to:
• state the significance of traditional Indian dairy products.
• classify traditional dairy products on the basis of principle of their manufacture.
• give the definitions, standards and composition of khoa, rabri and basundi.
• correlate different inherent and processing factors with the composition of khoa,
rabri and basundi.
• narrate the physico-chemical changes that take place in milk during manufacture
of these products.

1.1 INTRODUCTION
These products are being made and consumed in India since ancient time. Traditional
milk products, also called as “Indian” or “Indigenous” milk products have great 5
Heat Desiccated Products social, cultural and economic importance in our country. It is estimated that about
half of the 88 million tons (figures based on 2004 estimates) of milk produced in
India is utilized for the manufacture of traditional milk products.
Indigenous milk products provide the means of preserving precious milk solids for a
comparatively longer time than the fluid milk whose shelf life under Indian tropical
conditions is only 5-6 hours at ambient temperature. The chilling facilities for preserving
raw milk are highly inadequate and legally no chemical preservative can be added to
milk for this purpose. In this situation conversion of milk into traditional milk products
is the best option, because methods of preparation are simple, don’t require costly
equipment and suits the rural conditions.
Until recently the surplus milk in flush season was converted into skim milk powder
and ghee by most of the organized dairies, mainly because of their convenience in
handling, transportation and storage. Because of increase in competition and decrease
of profit in these products, the organized sector of dairy industry is fast switching to
value added products such as traditional milk sweets. Traditional milk products are
now finding good export opportunity. We can conclude that traditional dairy product
have great role in both unorganized (halwais) and organized dairy/milk processing
sectors.

1.2 CLASSIFICATION OF TRADITIONAL DAIRY

PRODUCTS
Innumerable types of traditional dairy products are prepared in our country (Table
1.1). Some of them have attained national status while many others are still very
region specific. The type of a indigenous dairy product popular in an area/region
chiefly depends on the following factors.
• Quantity of milk available
• Dietary habit of the people
• Market demand
• Purchasing power of the consumers
• Religious and ceremonial occasions
• Profitability
• Shelf life
• Other local conditions, such as facilities available, seasonal ban on product
manufacture, etc.
Table 1.1 Classification of traditional milk products

Principle of Primary/ End products

manufacture Intermediate
products
Heat desiccation Khoa Khoa based sweets (Burfi,
peda Gulabjamun, Kalakand,
Milk cake, Kunda, etc).
- Rabri
- Basundi

6
 Heat and acid Chhana Chhana based sweets Definition,
Composition and
coagulation (Rasogolla, Sandesh, Standards of Khoa,
Rasmalai, Chhana murki, Rabri and Basundi
Cham-cham, etc.)
Paneer Culinary dishes/direct
consumption
Fermentation - Dahi
Chakka Shrikhand, Shrikhand vadi
- Misti doi
Phase inversion and Makkhan
Ghee
concentration of fat
Frozen - Kulfi/ Kulfa
Cereal based - Kheer
- Payasam

Check Your Progress - 1

1) What do you understand by traditional Indian dairy products? Of the total milk
production, how much is converted into dairy products?
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2) State the major benefits of manufacturing traditional dairy products.
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3) Classify traditional dairy products on the basis of their principle of manufacture.
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1.3 KHOA
Khoa is an important indigenous milk product. It is conventionally prepared by
continuous boiling of milk in an open kettle until desired desiccation (normally 72-
75% total solids) and texture is achieved. According to one estimate about 5.5% of
total milk production is converted into khoa. This amount is equivalent to 3 million
kgs khoa/per day. Khoa is used as a base material for a variety of sweets, such as
burfi, peda, gulabjamum, milk cake, kalakand, kunda etc.
i. Standard
PFA Standards of Khoa : According to PFA khoa is a product obtained from cow
or buffalo milk or a combination thereof by rapid desiccation and having not less
than 30% fat on dry matter basis of the finished product.
BIS requirements for Different Types of Khoa : According to BIS, khoa is a
heat coagulated milk product obtained by partial dehydration of milk of buffalo,
cow, sheep and goat or their admixture. It shall not contain any ingredient foreign to
milk except the addition of citric acid in Danedar khoa added to develop the desirable 7
Heat Desiccated Products characteristic. Three types of khoa are manufactured, viz. Pindi, Danedar and Dhap.
Their requirements as per BIS are given in table 1.2 and specific characteristics as
below:
Pindi: It is characterized as a circular ball of a hemispherical pat with smooth and
homogenous body and texture. The grains are very small and of uniform size throughout
the mass. The product possesses characteristic heated/cooked flavour. It is used for
the manufacture of various varieties of burfi and peda.
Danedar: It is characterized by its granular texture and uneven body. The size of
grains depends upon the amount of acidulant added and the acidity of milk used.
Citric acid when added should normally be less than 0.1% (preferably 0.02%). This
type of khoa is used as a base for the preparation of kalakand, milk cake and
pastries where granulation is desirable.
Dhap: This type is characterized by loose and sticky body and smooth texture. It
is normally pre-pindi stage and thus contains higher moisture. Dhap khoa is purposely
prepared for its use in preparation of gulabjamun and pantua so that balls of smooth
surface can be prepared.
Table 1.2. BIS requirements for different types of khoa

Sl.No. Characteristics Requirements

Pindi Danedar Dhap
1. Total solids, % by mass, min 65 60 55
2. Fat, % by mass (on dry basis), min 37 37 37
3. Total ash, % by mass (on dry basis, max 6.0 6.0 6.0
4. Titratable acidity (as lactic acid), % by 0.8 0.9 0.6
mass, max.
5. Colifom count/g, max 90 90 90
6. Yeast & mould counts/g, max 50 50 50
End uses Burfi, Kalakand Gulabjamun
Peda milk cakes Pantua
ii. Chemical Composition of Khoa
The composition of market samples of khoa shows great variation. The main reason
for this variation is that manufacture of khoa is largely in the hands of private traders
(halwais) who do not adopt standard practices for khoa making. The composition
of khoa has been given in table 1.3.
Table 1.3. Gross chemical composition of khoa

Market Laboratory prepared Laboratory

Constituents
samples khoa from Buffalo prepared khoa
(%)
(range) milk* from cow milk**
Moisture 20 – 40 32.0 30.4
Fat 22 – 39 24.2 22.2
Protein 16 – 26 18.3 18.8
Lactose 17 – 33 22.0 24.9
Ash 3–5 3.5 3.7

* Khoa prepared from standardized buffalo milk (5.8% fat and 9% SNF) under
controlled conditions.

8 ** Khoa prepared from cow milk standardized to 4.0% fat and 8.6% SNF
iii. Factors Affecting Composition of Khoa Definition,
Composition and
The large variations in the market samples are attributed to the following factors: Standards of Khoa,
Rabri and Basundi
Type and quality of milk used: The composition of cow and buffalo milks is
different in respect of total solids, fat, proteins and lactose. Therefore, the use of
these milks as such or their combination (without standardization) produces khoa of
different composition. Buffalo milk khoa normally contains higher moisture and higher
fat levels, but lower contents of protein, lactose and ash than cow milk khoa.
Adulteration of milk with water or removal of fat from milk also affects the
composition of khoa.
Method of preparation: In the conventional methods, adopted by halwais and
unskilled workers, the desiccation of milk is done just by their past experience,
which is bound to vary from lot to lot. Removal of more moisture during desiccation
leads to decrease in moisture and increase in all other solids in khoa where as the
removal of less moisture has opposite effect on the composition of khoa. The use of
mechanized and continuous method produces khoa of more consistent quality.
Degree of heat treatment: Higher degree of heat treatment, results into very fast
desiccation of milk solids particularly at the final stage. This may reduce the moisture
content to a greater extent and increase all other milk solids in khoa.
Manner of handling and packaging: Leaving khoa on the hot surface of heating
kettle for a longer time in the conventional method of preparation or in the open
trays in continuous khoa making process, causes more evaporation of moisture
thereby changing its final composition. Improper protection/package of khoa also
leads to surface drying and decrease in the moisture content.
Storage conditions: Storage of khoa in dry conditions or humid conditions,
particularly when improperly protected, also results into compositional changes.
The storage of khoa for longer time will have more drastic effect in these conditions.

1.4 RABRI
i. Definition
Rabri is an indigenous sweetened desiccated milk product containing distinctive
hard layers (flakes) of malai (clotted cream). The product also contains some liquid
portion along with the layers of malai and lumpy (semi-solid) mass. Rabri has slightly
cooked aroma and pleasantly sweet and creamy taste. The colour varies from light
yellow to white with slight tinge of browning depending on the type of milk used.
Many additives such as cardamom, dry fruits (Kaju, Badaam, etc.) are also added
to rabri to make it more delicious. Rabri is very popular in the northern and eastern
regions of India and consumed directly as a milk dessert on festivals and happy
occasions like marriages, birthday celebrations, etc.
Standards for rabri: Neither PFA nor BIS has recommended any standard for
Rabri.
ii. Chemical Composition of Rabri
Rabri is traditionally prepared by halwais. The method used by them is essentially a
batch type based on their past experience. Therefore, large variation in the market
rabri is expected. The average composition of rabri prepared in laboratory using a
standard method and of the market samples (range) is given in table 1.4.
9
Heat Desiccated Products Table 1.4. Gross chemical composition of Rabri

S.No.
Market Laboratory prepared
Constituents
samples (range) samples (average)
(%)
1 Moisture 45.0 – 59.30 49.8
2 Fat 10.0 – 19.80 15.5
3 Protein - 9.5
4 Lactose 10.15 – 13.70 11.3
5 Sucrose 10.50 – 14.00 12.0
6 Ash - 1.99

- Data not available

iii. Factors Affecting Composition of Rabri
Like khoa, rabri is also a heat desiccated milk product but it is sweetened by adding
sugar to it after desiccation. The total solids in rabri are less, which means it is not as
solid as khoa. Most of the factors that affect the composition of khoa such as type
and quality of milk, degree of concentration, manner of handling and packaging,
storage conditions, etc. also hold true for rabri. The additional factors that affect the
composition of rabri are given as below:
Level of sugar addition: Sugar is added to rabri at different levels. Addition of
sugar at higher rate lowers all other milk constituents, viz. fat, protein, lactose and
ash contents in rabri, whereas lower sugar rate will have opposite effect on the
composition of rabri.
Addition of additives: The effect of additives, when added in substantial amounts,
will be similar to that of sugar i.e. decrease in the percentage of all other constituents
of rabri.

1.5 BASUNDI
i. Definition
Basundi is a popular product of western and southern parts of India particularly
states of Andhra Pradesh, Gujarat, Karnataka, Maharashtra, Kerala and Tamilnadu.
The exact origin of basundi is not known, but it has been consumed as a milk dessert
in our country for centuries. It is served during special festivities and religious
occasions. Its production is mainly confined to the restaurants, hotels and individual
household who adopt small scale batch method.
Basundi is also a heat desiccated, sweetened milk like rabri. The difference between
the two is based on the texture. Rabri has very distinct hard flaky layers of clotted
cream (malai) whereas basundi is generally homogenous or have very soft and fine
flakes, which in fact are very fine heat coagulated proteins particles. Basundi has a
sweetish cooked to caramelized flavour and its colour varies from white to slight
brown.
Standards: So far no PFA and BIS standards exist for basundi.

10
ii. Composition of Basundi Definition,
Composition and
The chemical composition of Basundi depends on the Standards of Khoa,
Rabri and Basundi
z Type and composition of milk
z Degree of concentration of milk solids
z Quantity of sugar and other additives added.
The average chemical composition of basundi is given below in table 1.5.
Table 1.5. Average chemical composition of basundi

S.No. Constituents (%) Averages values

1 Moisture 52.6
2 Fat 11.6
3 Protein 9.9
4 Lactose 11.5
5 Ash 1.7
6 Sucrose 12.7

* Basundi prepared in the laboratory

Check Your Progress - 2
1) Define khoa as per the PFA rules. How much khoa is produced per day in
India? Name the main sweets made from khoa.
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2) Name the types of khoa marketed in India. Write their characteristics along
with uses.
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3) Write the average composition of buffalo khoa. What are the factors that affect
chemical composition of khoa.
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4) What is clotted cream? What is its role in rabri? Write a main difference between
rabri and basundi?
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11
Heat Desiccated Products
1.6 NUTRITIVE VALUES OF HEAT DESICCATED
TRADITIONAL MILK PRODUCTS
Khoa, rabri and basundi are concentrated forms of milk solids. In case of khoa,
sugar is not present, but in rabri and basundi sugar is added to sweeten the products
for direct consumption. So, these products are rich source of energy. Pindi khoa
provides about 400 kcal/100g. The values for other types of khoa, i.e. Dhap and
Danedar are slightly lower. Rabri and basundi supply about 280 and 250 kcal/100
gm products, respectively. These desiccated products are also rich source of minerals,
particularly the calcium. However, some losses of milk nutrients during heat
desiccation may also take place. For example, about 2.6% reduction in available
lysine due to interaction between amino acid group of lysine and aldehydes group of
lactose (Maillard browning) take place under drastic heat treatment in khoa. In
addition, about 20-25% water-soluble vitamins are also lost during khoa making.

1.7 PHYSICO CHEMICAL CHANGES DURING

MANUFACTURE OF KHOA, RABRI AND
BASUNDI
i. Changes During Khoa Making
Preparation of khoa involves three actions viz. heating, concentration and vigorous
stirring and scraping. These actions cause following physico-chemical changes:
• The removal of moisture from milk results into concentration of milk solids and
changes in their status, particularly proteins and minerals. These eventually
change the state of milk from liquid to solid or semi solid. All the constituents,
including lactic acid, increase in proportion to the degree of concentration.
• Denaturation of whey proteins, particularly the β-Lactoglobulin and α-
Lactalbumin tend to undergo varying degree of self aggregation, denaturation/
coagulation as the temperature of milk rises above 77oC (90oC in case of
buffalo milk) and their interaction start with k-casein as the heating temperature
rises.
• The denaturation of the whey proteins results into production of sulfhydryl
compounds, which produces characteristic cooked flavour in khoa and other
heat desiccated products.
• Though casein is quite stable at high temperature, but the combined effect of
severe heat treatment and concentration and complexing of whey proteins with
it, substantially increases the size of casein micelles. This results into loss of
stability of casein micelles. The coagulation of casein tends to increase
logarithmically at a constant temperature of heating with milk solids
concentration.
• Coagulation of casein and aggregation of whey proteins with it entrap part of
the fat in this aggregate. The moisture also disperses as fine droplets in the
aggregates of proteins.
• Vigorous agitation of milk at elevated temperatures during desiccation of milk
disrupts the fat globule membrane releasing some fat in form of free fat (about
50% of the total fat). Formation of this free fat is very important from the
flavour and texture point of view.
12
• The heating of milk at high temperature causes conversion of soluble calcium Definition,
Composition and
and magnesium to insoluble form that leads to interaction (denaturation and Standards of Khoa,
hydrolytic cleavage) between protein components. Rabri and Basundi

• Continuous heating of milk solids at high temperature (around boiling) causes

browning. This is attributed to formation of Melanoidin pigment. This browning
reaction is Maillard type due to interaction between addehyde group of lactose
and free amino group of casein.
ii. Changes During Rabri Making
• Rabri is not a homogenous product. Part of it is in concentrated liquid form and
part in form of solid and flaky material.
• Most of the fat is present in form of flakes. The flakes are obtained by heat
coagulation of proteins on the liquid air interface and its interaction with milk
lipids (malai).
• Denaturation and complexing of whey proteins with casein also result due to
heating and concentration of milk but to lesser degree than in khoa.
• All other changes viz. browning, lactose and mineral status and vitamin loss are
similar to that in khoa.
iii. Changes During Basundi Making
• Unlike khoa and rabri, basundi is in concentrated liquid form (i.e. flowable
product).
• The rate of browning is more than khoa because sugar is added to milk during
boiling and the rate of Maillard reaction is more. Some caramelization also
takes place.
• Denaturation of whey protein and their complexing with k-casein also take
place during basundi making. But heat coagulation of casein does not appear
appreciably.
• Fat is present in its native state (dispersed in aqueous phase in the form fat
globules), though some free fat releases due to vigorous action of stirring and
scraping.
Check Your Progress - 3
1) State the nutritive value of khoa, rabri and basundi and explain reasen for higher
nutritive value of khoa than rabri and basundi?
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2) Describe the changes take place in milk proteins during manufacture of khoa?
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3) In which form the lipids, sugar and minerals are present in khoa?
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13
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Heat Desiccated Products
1.8 LET US SUM UP
Traditional or indigenous dairy products have great significance in our country. These
are the dairy products made and consumed since ancient times. About 50% of total
milk production in India is converted into traditional dairy products owing to their
high demand by all segments of our population on all religious, social and festivities
occasions. The traditional dairy products are classified into six categories on the
basis of the principle involved in their manufacture, viz. a) heat desiccated; b) heat
and acid coagulated; c) fermented; d) frozen; e) fat phase inversion or fat concentrated
and f) cereal based.
Khoa, rabri and basundi are the popular heat desiccated dairy products. Khoa is an
intermediate product used for manufacture of burfi, peda, gulabjamun, milk cake,
kalakand, etc. whereas rabri and basundi are consumed directly in sweetened form.
As per the PFA definition, khoa is a product obtained from cow or buffalo milk or
their combination by rapid desiccation and should contain not less than 30% fat on
dry matter basis of the product. Three types of khoa, viz. Pindi, Dhap and Danedar
are available in market. They have different BIS standards, characteristics and end
uses. Rabri is also prepared by heat desiccation of milk and adding sugar to desiccated
milk. The unique characteristic of rabri is its flaky texture, which is due to addition of
malai (clotted cream). In case of basundi the texture is rather smooth and homogenous.
All these products have typical heated/cooked flavour, which is considered desirable
attribute of heat desiccated products. The composition of khoa, rabri and basundi
sold in market vary to a large extent depending on many factors, such as type of
milks, composition of milk, degree of concentration, level of sugar addition (in rabri
and basundi), packaging, handling and storage conditions. Since all the milk solids
are concentrated during heat desiccation, these products have high nutritive value.
During manufacture of heat desiccated dairy products many physico-chemical
changes take place in milk. The removal of moisture leads to change in the physical
conditions. Casein and whey proteins are heat coagulated and exist in aggregated
form in which part of fat globules and moisture are entrapped. The release of
sulphydryl compounds is responsible for slight cooked flavour in these products.

1.10 KEY WORDS

Additives : An ingredient or a combination of ingredients
added, usually in small quantities, for shelf life
extension, flavour improvement, increase in
nutritive value and to improve functional
properties.
Clotted cream : A fat rich portion of milk formed on the
interface of undisturbed hot milk (temperature
90-95oC) and air due to interaction between
denatured protein and lipids. It is called malai
in India.
Coagulation : Changing liquid milk into a curd like or lumpy-
mass-like state by using heat and/or acid or
enzymes or combination of these agents.
Emulsion : Emulsions are dispersed system, usually of
two immiscible liquids. When the outer phase
14 consist of water and inner of oil, as in case of
 milk, it is considered as an “oil-in-water” type Definition,
Composition and
emulsion. Standards of Khoa,
Rabri and Basundi
Heat desiccation : Removal of water from milk by application
of heat.
Keeping quality : The time (hours/days/months) elapsing from
production of a dairy product till it is
consumed without any deterioration/spoilage.

1.11 SOME USEFUL BOOKS

Anantakrishnan, C.P. and Srinivasan, M.R. (1964). Milk Products of India, ICAR
Publications.
Aneja, R.P., Mathur, B.N., Chandan, R.C. and Bajerjee, A.K. (2002). Technology
of Indian Milk Products, A Dairy India Publication, Delhi.
De, S. (1980). Outlines of Dairy Technology, Oxford University Press, New Delhi.
IS: 4883 (1980). Specification for khoa. Bureau of Indian Standards, Manak Bhavan,
New Delhi.
Rangappa, K.S. and Acharya, K.T. (1974). Indian Dairy Products, Asia Publishing
House, New Delhi.

1.12 ANSWERS TO CHECK YOUR PROGRESS

You answers should include the following point
Check Your Progress - 1
1) i. Traditional dairy products are those, which are manufactured and
consumed in India since ancient (vedic) times.
ii. About 50% of the total milk production is utilized for the manufacture of
traditional milk products.
2) The important benefits of manufacture of traditional dairy products are:
i. Simple methods of their manufacture
ii. Do not require expensive and complicated equipment.
iii. Can be easily adopted on small scale under rural conditions/collection
centres thereby saving in transportation costs.
iv. Shelf life is more than fluid milk.
v. Value addition.
vi. Generate employment.
3) Following is the classification of traditional milk products.
i. Heat coagulation and desiccation: Khoa, khoa based sweets, rabri, basundi.
ii. Heat and acid coagulation: Paneer/chhana and chhana based sweets.
iii. Fermentation: Dahi, chakka, shrikhand, misti dahi.
15
Heat Desiccated Products iv. Phase inversion and concentration of fat: Makkhan and ghee.
v. Freezing: Kulfi/ kulfa, icecream etc.
vi. Mixing of cereals with milk solids and sugar: Payasam, kheer
Check Your Progress - 2
1. i. According to PFA rules, khoa is a heat desiccated product obtained from
cow or buffalo milk or a combination thereof and shall contain not less
than 30% fat on dry matter basis of the finished product.
ii. About 3 million kgs khoa per day.
iii. Several varieties of burfi and peda, gulabjamum, kalakand, milk cake etc.
2. i. Three types of khoa, namely Pindi, Danedar and Dhap are marketed in
India.
ii. – Pindi khoa is available in form of circular balls of hemispherical shape.It
has smooth and homogenous texture, characteristic heated/cooked
flavour and used for burfi and peda making.
– Danedar khoa as name indicates, is characterized by its granular
texture. This type of khoa is used for making milk cake and kalakand.
– Dhap khoa has higher moisture and thus loose and weak body but
smooth texture. It is used for making gulabjamun and pantua.
3. i. There are wide variations in the composition of market khoa. But buffalo
khoa prepared under laboratory conditions or by adopting a standard
method should contain on an average; moisture, 32%; fat, 24.2%; protein,
18.3%; lactose, 22%; and ash 3.5%.
ii. The main factors that affect the chemical composition of khoa are: i) type
and quality of milk; ii) method of preparation; iii) concentration level; iv)
handling and packaging conditions and v) storage conditions.
4. i. Clotted cream also called as malai, is a skin formed on the interface of
undisturbed hot milk (85-90oC) and air.
ii. This is an important ingredient of rabri. The typical desired flaky texture in
rabri is attributed to clotted cream.
iii. Rabri and basundi are both heat desiccated sweetened milk products,
but the former contains very distinct flaky texture and is more viscous
whereas latter is more homogenous in consistency.
Check Your Progress - 3
1. i. Since all the milk solids are in concentrated form in khoa, rabri and basundi,
they provide high energy. Normally Pindi khoa provides 400 kcal/100
gm of energy whereas rabri and basundi provide 280 and 250 kcal/100g
respectively. These products are also rich source of minerals, particularly
calcium.
ii. Khoa contains higher percentage of all milk solids, viz. fat, protein and
lactose, hence provide more energy.
2. i. During khoa making milk is continuously heated at atmospheric pressure,
which leads to concentration of milk solids and many other physico chemical
16
changes.
 ii. The whey proteins are heat sensitive and their denaturation and complexing Definition,
Composition and
with k-casein starts when heating temperature reaches about 80oC. The Standards of Khoa,
rate of denaturation increase with the increase in heating temperature. Rabri and Basundi

iii. Milk casein, though very stable to heat treatment, also starts coagulation
with the increase in size of casein micelles due to increase in concentration
of milk solids and also complexing of whey proteins.
3. i. The lipids in milk are present in form of fat globules stabilized by a membrane
and are dispersed in serum phase. Vigorous scraping and stirring disrupt
the fat globule membrane. The part of the fat is then entrapped in casein
aggregate and the remaining in free form.
ii. Lactose, the milk sugar, is present in form of true solution. On heat
desiccation, it concentrated into super saturated solution.
iii. This results into formation of insoluble or undissociated salts of Ca and
Mg with increasing milk concentration during khoa making. This will affect
the stability of casein and favour the heat coagulation of milk proteins in
khoa.

17