Characterisation and comparison of khoa prepared from camel milk with that from cow and buffalo milk

• Published in: International journal of dairy technology Vol. 70; no. 2; pp. 253 - 260
• Main Authors: Chaudhary, Milankumar J, Mehta, Bhavbhuti M, Patel, Devesh H, Darji, Vijaykumar B, Aparnathi, Kishorkumar D
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01-05-2017
• Subjects: Acidity; Camel milk; Camels; Cow and buffalo milk; Dairy products; Ethnic foods; Fatty acids; Free fatty acids; Khoa; Milk; Moisture; Nitrogen; Peroxides; Proteins; Soluble nitrogen; Studies; Sweets
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/1471-0307.12337

Khoa, a heat‐concentrated milk product, is used as a base material for the manufacture of many popular sweets. The comparison was made between various chemical compositions and characteristics of the khoa prepared from the camel milk with that prepared from the cow and the buffalo milk samples. The khoa prepared from the camel milk had the higher moisture, ash, acidity, soluble nitrogen, free fatty acids and peroxide value, but lower in fat, protein and lactose contents than that prepared from the cow and buffalo milk samples. There was no significant (P > 0.05) difference in 5‐hydroxymethyl furfural between khoa samples prepared from the three milks.