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    Changes During Khoa Making

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    Ruby Siwach
    The document discusses the physico-chemical changes that occur during the preparation of khoa, which involves heating, concentrating, and stirring milk. Key changes include denaturation and aggregation of whey proteins and casein micelles, coagulation of casein, entrapment of fat, concentration of milk solids, disruption of fat globules, conversion of calcium and magnesium, and browning through Maillard reactions.

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    Changes During Khoa Making

    Uploaded by

    Ruby Siwach
    20 views1 page
    The document discusses the physico-chemical changes that occur during the preparation of khoa, which involves heating, concentrating, and stirring milk. Key changes include denaturation and aggregation of whey proteins and casein micelles, coagulation of casein, entrapment of fat, concentration of milk solids, disruption of fat globules, conversion of calcium and magnesium, and browning through Maillard reactions.

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    Physico chemical Changes During Khoa Making

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    The document discusses the physico-chemical changes that occur during the preparation of khoa, which involves heating, concentrating, and stirring milk. Key changes include denaturation and aggregation of whey proteins and casein micelles, coagulation of casein, entrapment of fat, concentration of milk solids, disruption of fat globules, conversion of calcium and magnesium, and browning through Maillard reactions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views1 page

    Changes During Khoa Making

    Uploaded by

    Ruby Siwach
    The document discusses the physico-chemical changes that occur during the preparation of khoa, which involves heating, concentrating, and stirring milk. Key changes include denaturation and aggregation of whey proteins and casein micelles, coagulation of casein, entrapment of fat, concentration of milk solids, disruption of fat globules, conversion of calcium and magnesium, and browning through Maillard reactions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Changes During Khoa Making

    Preparation of khoa involves three actions viz. heating, concentration and vigorous stirring and
    scraping. These actions cause following physico-chemical changes:

    • Denaturation of whey proteins, particularly the β-Lactoglobulin and α-Lactalbumin tend to


    undergo varying degree of self aggregation, denaturation/coagulation as the temperature of milk
    rises above 77oC (90oC in case of buffalo milk) and their interaction start with k-casein as the
    heating temperature rises.

    • The denaturation of the whey proteins results into production of sulfhydryl compounds, which
    produces characteristic cooked flavour in khoa and other heat desiccated products.

    • Though casein is quite stable at high temperature, but the combined effect of severe heat
    treatment and concentration and complexing of whey proteins with it, substantially increases the
    size of casein micelles. This results into loss of stability of casein micelles. The coagulation of
    casein tends to increase logarithmically at a constant temperature of heating with milk solids
    concentration.

    • Coagulation of casein and aggregation of whey proteins with it entrap part of the fat in this
    aggregate. The moisture also disperses as fine droplets in the aggregates of proteins.

    • The removal of moisture from milk results into concentration of milk solids and changes in
    their status, particularly proteins and minerals. These eventually change the state of milk from
    liquid to solid or semi solid. All the constituents,including lactic acid, increase in proportion to
    the degree of concentration.

    • Vigorous agitation of milk at elevated temperatures during desiccation of milk disrupts the fat
    globule membrane releasing some fat in form of free fat (about 50% of the total fat). Formation
    of this free fat is very important from the flavour and texture point of view.

    • The heating of milk at high temperature causes conversion of soluble calcium and magnesium
    to insoluble form that leads to interaction (denaturation and hydrolytic cleavage) between protein
    components.

    • Continuous heating of milk solids at high temperature (around boiling) causes browning. This
    is attributed to formation of Melanoidin pigment. This browning reaction is Maillard type due to
    interaction between addehyde group of lactose and free amino group of casein.

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