Abstract
The cow milk was standardized to 4.0 fat and 8.5 milk solid not fat (MSNF) to prepare khoa by solar as well as traditional method. The whole milk was divided into two parts. One kept as control, while the other was used for the preparation of khoa by solar dehydration method. Before the dehydration of milk in solar cooker, cream was separated from milk by using electrically operated cream separator. After dehydration period was over, the milk from each vessel was measured and took in kadhai (that is, Iron shallow pan). At the same time calculated quantity of cream (previously separated and pasteurized) added and further stirring cum scrapping process continued until desired body and texture of khoa were obtained. A uniform quality product in respect of flavor, body and texture, color and appearance, overall acceptability and chemical quality was obtained by solar method whereas slightly brown, grainy and with low moisture of the product were obtained by traditional method. Key words: Solar method, traditional method, basundi, Khoa.
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