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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… Click to show full abstract
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.
Journal Title: International Journal of Dairy Technology
Year Published: 2017
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