Vol. 6, Issue 5 (2018)
Studies on microbiological properties of khoa prepared in major Khoa producing areas of Marathwada region
Author(s): NS Kamble, GK Londhe and SG Narwade
Abstract: The present study was carried out on “Studies on microbiological of khoa prepared in major Khoa producing areas of marathwada regionâ€. The analysis was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani during the year 2017-18. Khoa an important indigenous milk product, is used as a base material for a variety of sweets, such as burfi, peda, gulabjamun, milk cake, Kalakand, Kunda etc. Conventionally it is prepared by continuous boiling of milk in an open kettle until desirable concentration (normally 65- 72 per cent total solids) and texture are achieved. According to one estimate about 5.5 per cent of total milk production is converted into khoa (Banerjee, 1997), the manufacture of Khoa is largely in the hands of private traders (Halwais). They use highly primitive techniques essentially based on their experience. The scale of production is too small, each batch comprising of about 4 -5 liters of milk. The equipment used for manufacture of khoa is made up of iron or cast iron or mild steel. The conventional method used by halwais for the manufacture of khoa are through simple and cost effective, suffer from several inherent limitations (Pal, 2000). In the present investigation was suggested that the good processing and handling practices as well as proper packaging and marketing of khoa can increase the shelf life of khoa. The various constrains faced by the producers must be sorted out and mechanization of khoa making should be done with good marketing facilities which may help to increase income of farmers and reduce the rate of suicides.
Pages: 3426-3429 | 614 Views 211 Downloads
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How to cite this article:
NS Kamble, GK Londhe, SG Narwade. Studies on microbiological properties of khoa prepared in major Khoa producing areas of Marathwada region. Int J Chem Stud 2018;6(5):3426-3429.
