Abstract

Khoya is a heat coagulated partially dehydrated whole milk product obtained by heating, evaporation & desiccation at atmospheric pressure. The main reaction in the preparation of khoya is the heat denaturation and coagulation of milk proteins. Most of the albumins & globulins are rapidly denatured, the protective properties of the other colloids are destroyed during boiling and the process is accelerated by incorporation of air seen as frothing by constant stirring or container rotation. Albumin and globulins are coagulated below 100 °C, while casein is coagulated above 100 °C. The factors that influence the heat coagulation are temperature and hold up time, concentration of casein, acidity of milk and salt balance [1].