With our comprehensive testing services, you can ensure that your Khoa meets FSSAI safety and quality standards. We analyze key parameters, including fat content, SNF, additives, microbial load, adulterants, and contaminants, to ensure compliance and consumer safety.
Khoa (also spelled Khoya) is a traditional Indian dairy product made by evaporating whole milk through continuous heating until it reduces to a semi-solid consistency. It is rich in milk solids, especially milk fat (minimum 30%), and serves as a base ingredient in a variety of Indian sweets such as peda, barfi, and gulab jamun. Khoa is classified into types such as Pindi, Danedar, and Dhap based on texture and moisture content. It is highly perishable and requires strict quality control to ensure food safety.
Testing of Khoa is critical for:
Verification of compositional standards: including minimum milk fat, moisture, and total solids
Microbiological testing: to detect harmful pathogens like E. coli, Salmonella, Listeria, and Coliforms
Detection of adulterants, such as starch, synthetic milk solids, detergent, or non-dairy fats
Contaminant testing: for pesticide residues, heavy metals, antibiotics, and aflatoxins
Shelf-life and spoilage assessment, especially under different storage conditions
Assessment of organoleptic properties: including color, texture, taste, and odor
Label verification (if packaged) for compliance with nutritional and ingredient claims
Verification of hygiene and handling practices in unorganized/local sector production
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