Preferred Milk for Khoa Making

Which milk is always preferred for Khoa making?

Correct Answer: Buffalo milk

Buffalo milk is always preferred for Khoa making due to its higher fat (5–6.6%) and total solids content, which gives better yield, richer texture, and superior flavour compared to cow milk.

Why Buffalo Milk is Preferred for Khoa

• Higher fat content → richer, more palatable khoa.
• Higher total solids → better yield per litre of milk.
• Yield: 17–19% from cow milk vs. 21–23% from buffalo milk.
• A minimum fat level of 4% in cow milk & 5% in buffalo milk is necessary for good quality khoa.
• Khoa from buffalo milk contains 37.1% fat (cow milk khoa: 25.7% fat).

Khoa vs. Channa — Different Preferred Milk

• Khoa: Buffalo milk preferred (more fat = better texture).
• Channa: Cattle (Cow) milk preferred — cow milk channa has better quality due to coagulation properties of cow milk proteins and lower fat content allowing better drainage.

Classification of Khoa Products

• Pindi Khoa → Burfi, Peda
• Dhap Khoa → Gulabjamun, Pantooa
• Danedar Khoa → Kalakand, Gourd barfi