Khoa Testing

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.

Method Ref.: FSSAI, IS, In-House

TAT : 7 - 8 Days

Required sample quantity : 5 Nos (Minimum 500 gm.)*

Method Reference

FSSAI, IS, In-House

Turnaround Time

7 - 8 Days

Sample Quantity

5 Nos (Minimum 500 gm.)*

₹18,000 / sample

NABL Accredited ISO 17025:2017 Signed Report

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Testing Scope

About This Test

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.

Why It Matters

Purpose of Testing

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

What's Tested

Test Parameters

7 parameters covered under this service

Parameter	Method Ref.	NABL	Unit
General Parameters	—	—	—
Heavy Metals	—	—	—
Methyl Mercury	—	—	—
Melamine	—	—	—
Pesticide Residues	—	—	—
Microbiological Examination	—	—	—
Adulterant	—	—	—