Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk.

Khoa is a heat desiccated milk product which serves as base material for traditional dairy based Indian sweets. Sensory, textural and microstructural changes in khoa were studied to assess the effect of developed acidity and neutralization of milk. Noticeable changes were observed in sensory, textural and micro structural quality of khoa as affected by quality of milk. Lower hardness, springiness, cohesiveness and accordingly, gumminess and chewiness were observed in khoa manufactured using neutralized milk due to higher moisture retention as compared to control and acidic milk khoa. It was also evident from the Scanning Electron Microscopy that higher moisture retention in neutralized milk khoa resulted in elongation of native microstructure of khoa by suppressing the grain formation leading to smooth and plain surface while, developed acidity in milk resulted in greater granule formation in the resulting khoa causing shrinkage of native microstructure and acidic flavour in khoa. Similarly, acidification and subsequent neutralization of milk adversely affected sensory attributes of resulting khoa.