Detection of physical properties and solubility characteristics of Khoa prepared from adulterated milk

Abstract

Sweets are mainly prepared from intermediate products as base material, such as khoa, chhana and chakka. Khoa, a base material of sweets, is soft target for adulteration. Synthetic milk, an artificial fluid prepared from blend of several chemicals, has emerged as an economically motivated adulterant in milk. Use of such adulterated milk in manufacture of khoa carries the adulterants to khoa and subsequently to sweets when prepared from such khoa. The information on methods available for detection of adulteration in khoa is very scanty. Therefore, the present study was planned with detection of physical properties and solubility characteristics of khoa prepared from adulterated milk.