Manufacturing and storage of Khoa

Manuf bringuring and stock of KhoaABSTRACTKhoa is a traditionalisticistic dairy w be which is produced in India by both organized and unorganized welkin. It is the base for assorted traditional sweets make in India. Apart from the traditional method of manufacturing khoa some(prenominal) an(prenominal) methods were developed recently for the reconcile and storage of it. In the present r shutdowner I had menti iodind about various technologies available for manufacture and storage of khoa. insane asylumAccording to the National dairy farm Development Board, India the annual reapingion of take out during the year 2007-2008 is 104.8 million tonnes.India has devil types of vault of heavens for the marketing of take out and its products, one is organized sector and a nonher is unorganized sector. The unorganized sector accounts for 88% of number take out production in India and it includes marketing of raw milk and traditional products such as locally manufactured ghee , fresh cheese, and sweets. The organized sector accounts for 10-12% of total milk production in India and it includes the dairy cooperatives and organized underground dairies which produces Western-style dairy serve uped products based on pasteurization. The shargon of organized sector in the total milk production handling is increasing by the years (FAO, 2002).In India out of all dairy products consumed traditional products account for oer 90 percent. In mold to protect the surplus milk from despoilation simple regalees were developed to produce products like curds (yoghurt-like fermented product), Makkhan (butter), Khoa (desiccated milk product), Chhana and Paneer (soft cottage cheese-like cultivated product) and Ghee (clarified butter) (FAO, 2001). And nearly 7% of milk produced in India is converted to khoa (ICMR, 2000).KHOA MANUFACTURING PROCESSIn India khoa is traditionally manufactured by unbroken boiling of milk in a shallow iron or stainless(prenominal) steel vess el to remove moisture and the process continues till the total solid direct is attained in the range of 65 to 72% (Pal and Raju, 2006). As per the ginmill of nutrient Adulteration (PFA), India (1955) rules, khoa sold by whatever variety or name such as Pindi, Danedar, Dhap, Mawa, or Kava which is obtained from overawe or overawe (or goat or sheep) milk or milk solids or a combination there of by rapid desiccation and having not less than 30 per cent milk plump down on dry out weight basis. The Bureau of Indian Standards has given the requirements for three types of khoa, viz. Pindi, Danedar and Dhap in terms of total solids, generative, ash, corrosiveity, coliforms and yeast and mold counts (Indian Standard (IS) 4883, 1980). A stripped-down fat level of 5.5 in buffalo milk is required to extend to the PFA standard. Khoa has been categorized into three major groups i.e. Pindi (for Burfi, Peda), Dhap (Gulabjamun) and Danedar (Kalakand) on the basis of composition, cereal and end use.KHOA MANUFACTURING PROCESS CHEMICAL ASPECTSKhoa contain 75-80% moisture, 25-37% fat, 17 -20% protein, 22-25% lactose, and 3.6-3.8% ash (Aneja et al. 2002).The milk is subjected to senior high-pitched heat temperature during the manufacture of khoa which initiates number of physico-chemical changes resulting in characteristics arresting, textural and structural properties in khoa. The round-the-clock passion will reduce water supply activity, inactivates various milk enzymes and set down pathogenic and spoilage microorganisms apart from development of desirable flavors and texture. The heat process promotes the denaturation and coagulation of milk proteins and the process is more rapid due to foaming and incorporation of air by round-the-clock stirring (Sindhu et al. 2000). The disruption of fat globule membrane and subsequent release of free fat that account for 44.8-62.8 percent of total fat in khoa occurs due to vigorous agitation during heating process of m ilk (Mann and Gupta, 2006). Adhikari et al. (1994) has studied the interaction between milk macromolecules during heating of buffalo milk using Transmission Electron Microscopy (TEM) and ascertained casein paint-casein, casein-whey protein and casein-lactose interaction with gradual heating of milk. The khoa do with buffalo milk and milk of high total solid will have more brown colouring material in the end product and this is due to browning reactions (Gothwal and Bhavdasan1992). Patil et al. (1992) has investigated khoa microstructure using examine electron microscope (SEM) and revealed that khoa consists of wallopingr protein granules made up of partially fused casein micelles and non-micellar proteins. They also observed reduction in the size of protein granules and inter-granular space during on the job(p) or agitation of khoa manufacture process and it also resulted in large amount of fat globules membrane fractions.FACTORS AFFECTING KHOA QUALITYType of milk Buffalo milk is generally used instead of cow milk for the manufacture of khoa due to its higher yield, softer body and smooth texture. The khoa manufactured from cow milk have dry surface, yellow colour, sticky and sandy texture (Pal and Gupta, 1985).Amount of free fat An optimum amount of free fat is necessary for desirable body and textural properties of khoa(Boghra and Rajorhia ,1982).Total solid level in that location is signifi locoweedt positive correlation between total solid level milk and instrumental hardness, gumminess and chewiness of khoa (Gupta et al., 1990).Working of Khoa The formation of large lactose crystals can be reduced through working of khoa when comp bed to un-worked khoa and working results in no perceived sandiness upon storage.EQUIPMENTS USED IN KHOA MANUFACTURING PROCESSKhoa is generally manufactured by halwais in jacketed kettles, which has several disadvantages like poor and inconsistent forest and limited shelf life of about 5 days at 30C (International assem bly on Traditional Dairy aliments, 2007).Most attempts made for up-gradation of the technology of khoa are directed towards mechanization of the process and developing continuous khoa do plants (Aneja et al., 2002). Agrawala et al. (1987) has developed mechanized conical process vat for education of khoa. It consists of a stainless steel conical vat with a retinal cone angle of 60 and steam-jacket partitioned into 4-segments for efficient use of thermal energy and less heat loss.Due its batch type of operation, it is suited only for making limited quantities of the product. National Dairy Development Board (NDDB) which is situated at Anand (Gujarat), India has developed an given Scraped go on Heat Exchanger (ISSHE) for continuous manufacture of khoa (Punjrath et al., 1990). Concentrated milk of 42 to 45% total solids is used as feed in this machine and its inclination permits the formation of a puss of boiling milk critical to formation of khoa. Thin Film Scraped Surface Hea t Exchanger (TSSHE) frame has developed by Dodeja et al. (1992) at NDRI for the continuous manufacture of khoa and it consists of two Scraped Surface Heat Exchangers (SSHE) which are arranged in a cascade fashion. In this machine milk is tough in first SSHE to about 40-45% Total Solids and finally to khoa in the second SSHE. yet feed for this unit is buffalo milk and thus rendering it suitable for organized small and large dairies and entrepreneurs which is not in the case of Inclined Scraped Surface Heat Exchanger.The capacity of both TSSHE and SSHE is about 50 kg khoa per hour and many organized dairies have adopted these continuous khoa making machines. Three-stage continuous khoa manufacture unit has been developed by Christie and Shah (1992). It has three jacketed cylinders primed(p) in a cascade arrangement which helps in easy enthral of milk from one cylinder in to other and it works as heat exchanger. The heat exchangers are installed with a mechanism of providing incli nation and the shift allows the movement of the contents in longitudinal direction. The unit has a inconsistent pulley drive which helps in speed adjustment and it is highly wide requiring too much flooring area. (Pal and Cheryan, 1987) and (Kumar and Pal, 1994) have implemented Reverse osmosis (RO) technique for the manufacture of khoa from cow milk and buffalo milk respectively. This process comprises pre-concentration of milk (2.5-fold for cow milk and 1.5-fold for buffalo milk) using RO process followed by desiccation in a steam-jacketed open pan for the manufacture of khoa.The final product obtained by this membrane process was found to be identical to the conventionally prepared product. This process saves energy during the initial concentration of milk. In order to make this process continuous jacketed pan should be replace with SSHE. varied workers incorporated whey solids in the form of whey protein concentrate (WPC) in the milk and reported that increased add-on of W PC in the milk resulted in large granulation in khoa and increased yield (Dewani and Jayaprakasha, 2002).FOOD synthetic rubber AND QUALITY MANAGEMENT ISSUES DURING KHOA STORAGEDue to higher nutrients and high water activity (.96),Khoa is easily Susceptible to growth of bacteria. Staphylococcus aureus and Bacillus genus Cereus are the main contaminating micro organisms in khoa and they cause many food-borne diseases. To prevent and reduce microbiological hazard from khoa HACCP should be applied. The microbic quality of Khoa is initially good during production time and it will gradually deteriorate during storage and marketing. The main Critical Control Point for the deterioration was identified as airtight packaging. This problem can be solved through changing the packaging material to muslin cloth which allows free air flow, reduced the microbial proliferation (ICMR, 2000).METHODS TO INCREASE STORAGE LIFE OF KHOAThe storage life of khoa is only two to three days, under ambient co nditions, and 15-20 days under refrigerated conditions (Ramzan and Rahman, 1973). Rancidity is one of the reason which deteriorates quality of khoa and it adversely a?ects storage life of khoa (Bashir et al., 2003).Addition of thousand sorbate e?ectively improves the storage life of khoa at higher temperatures. Jha and Verma(1988) have observed increased storage perceptual constancy of khoa for 40 days by addition of potassium sorbate. Other workers also stated that the storage life of khoa can be enhanced by using di?erent types of food preservatives and antimicrobial agents (Wadhawa et al., 1993). At elevated temperatures the storage stability of freshly prepared khoa can be adversely a?ected. By measuring free fatty acids, hydrogen peroxide value and iodine value we can determine storage stability of khoa. The free fatty acid, peroxide and iodine values for freshly prepared khoa were 0.025%, 0.38 meq/kg and 80, respectively. The increase in free fatty acid and peroxide value an d decrease in iodine value are the indicators of development of rancidity in khoa during three months of storage at elevated temperature. By adding BHA and BHT we can retard the development of rancidity in khoa on storage. But, BHT will act comparitively better than BHA. Therefore, we can increase the storage stability of khoa by adding synthetic antioxidants like BHA and BHT at elevated temperatures (Rehman and Salariya, 2005).CONCLUSIONAlthough so many technologies are developed for the production and storage of khoa, there is a still a need of investigation of chemical and physical aspects during manufacturing of khoa in order to construe factors responsible for quality. And all the known technologies of manufacturing of khoa should be transferred to small holder farmers who are the major contributors of milk production in India .So that they can increase their prices of products by producing products which will meet the modern quality standards.REFERENCESAdhikari.A.K., Mathur.O .N. and Patil.G.R. (1994). Interrelationships among Instron textural parameters, composition and microstructure of khoa and gulabjamun made from buffalo milk, ledger of Food accomplishment and Technology, 31 (4) .pp.279-284.Agrawala .S. P., Sawhney.I. K. and Bikram Kumar. (1987). Mechanized conical process vat. Patent no. 165440.Aneja.R. P.,Mathur.B. N., Chandan.R. C.,and Banerjee.A. K.(2002). Technology of Indian milk products, 1st Ed.,Dairy India family Book, Delhi.pp.126-128.Bashir.N. Rehman. Z. U., Syed. Q. Kashmiri.M. A. (2003). Effect of potassium sorbate on the physicochemical characteristics of milk concentrate (khoa) during disparate storage conditions. 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