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Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension

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Abstract

Khoa and khoa based products (burfi, peda, kalakand, milk cake, etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients. The peculiar sensory attributes developed during their course of preparation makes them unique, but their short shelf-life is a major challenge faced by the dairy industries. They are spoiled mainly because of yeast and mold growth along with detrimental changes in the sensory attributes. This review describes various preservation techniques explored in the last two decades such as packaging interventions, modified atmospheric and active packaging, chemical preservation, water activity modification, natural preservation, thermal treatments, bio-preservation, etc. which can be used either singly or in combination (hurdle technology), to enhance the shelf life of these milk products.

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Abbreviations

BIS:

Bureau of Indian Standards

FSSAI:

Food Safety and Standards Authority of India

SSHE:

Scraped Surface Heat Exchanger

Kcal:

Kilo Calorie

Kg:

Kilogram

DE:

Dextrose Equivalent

LDPE:

Low Density Poly Ethylene

Al:

Aluminum

MAP:

Modified Atmospheric Packaging

Ppm:

Parts per million

IU:

International Unit

EDTA:

Ethylene diamine tetra acetic acid

HDPE:

High Density Poly Ethylene

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Acknowledgements

The authors are thankful to Director, ICAR-National Dairy Research Institute, Karnal, India for providing the required facilities to prepare this MS.

Funding

The work is based on the PhD program of the first author, who received an institutional fellowship during her study.

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Authors and Affiliations

  1. Dairy Technology Division, ICAR-National Dairy Research Institute-Karnal, Haryana, 132001, India

    Richa Badola, Writdhama Prasad, Narender Raju Panjagari, R. R. B. Singh, Ashish Kumar Singh & Shaik Abdul Hussain

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  1. Richa Badola
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  2. Writdhama Prasad
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  3. Narender Raju Panjagari
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  4. R. R. B. Singh
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  5. Ashish Kumar Singh
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  6. Shaik Abdul Hussain
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Contributions

Dr. Richa Badola: initial draft writing and modifications; Dr. Writdhama Prasad: initial draft writing and modifications; Dr. Narender Raju Panjagari: Supervision, Dr. R.R.B. Singh: conceptualization and supervision; Dr. Ashish Kumar Singh: supervision; Dr. Shaik Abdul Hussain: Supervision.

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Correspondence to Writdhama Prasad.

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Badola, R., Prasad, W., Panjagari, N.R. et al. Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension. J Food Sci Technol 60, 1209–1221 (2023). https://doi.org/10.1007/s13197-022-05355-x

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