Paneer is a pressed preparation that is obtained by acid coagulation of
milk at about 85°C, which is followed by removal of whey. As per the
PFA rules (1976), the paneer should not contain more than 70 percent
moisture and the milk fat content should not be less than 50 percent of the
Khoa is a partially dehydrated whole milk product prepared by desiccation
of milk to 65-70 percent total solids in an open pan. Milk contains nearly
83-87 percent water; in order to increase the concentration of milk, water
is evaporated from the milk by boiling. Khoa is used as a base material for
the preparation of variety of sweets like burfi, peda etc.
We supplies complete range of equipments for manufacturing Paneer and Khoa.
We are involved in the designing and fabrication of equipment like steam
jacketed stainless steel pan, Paneer press, hooves, chilling vat, cutting
knives etc for Paneer manufacturing and Khoa Pan, continuous khoa making
machine, mould etc for khoa manufacturing.
|Paneer Process Description                               Khoa Process Description