Question:
With respect to khoa which of the following statement(s) is are true?
A. Cow milk khoa has salty taste
B. Homogenization of milk leads to higher fat leakage in khoa
C. Dandard variety has got firm and smooth texture
D. Dehydration should be stopped when the pan content starts leaking the pan surface during khoa production
E. Dhap variety of khoa has minimum moisture content
Choose the correct answer from the options given below:
With respect to khoa which of the following statement(s) is are true?
A. Cow milk khoa has salty taste
B. Homogenization of milk leads to higher fat leakage in khoa
C. Dandard variety has got firm and smooth texture
D. Dehydration should be stopped when the pan content starts leaking the pan surface during khoa production
E. Dhap variety of khoa has minimum moisture content
Choose the correct answer from the options given below:
A. Cow milk khoa has salty taste
B. Homogenization of milk leads to higher fat leakage in khoa
C. Dandard variety has got firm and smooth texture
D. Dehydration should be stopped when the pan content starts leaking the pan surface during khoa production
E. Dhap variety of khoa has minimum moisture content
Choose the correct answer from the options given below:
Show Hint
Khoa: cow milk khoa has salty taste.
Dehydration should stop when product starts leaking from pan.
Dehydration should stop when product starts leaking from pan.
Updated On: Aug 18, 2026
- (A), (B) and (E) only
- (A) and (D) only
- (A) and (C) only
- (C), (D) and (E) only
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Khoa quality is affected by various factors.
Different statements about khoa need evaluation.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the properties of khoa.
Step 3: Detailed Explanation:
A. Cow milk khoa has salty taste - correct.
B. Homogenization leads to higher fat leakage - incorrect.
C. Dandard variety has firm and smooth texture - incorrect.
D. Dehydration should stop when pan content starts leaking - correct.
E. Dhap has minimum moisture content - incorrect (it has higher moisture).
Thus, A and D are correct.
Step 4: Final Answer:
The true statements are (A) and (D).
Hence, the correct option is (B).
Khoa quality is affected by various factors.
Different statements about khoa need evaluation.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the properties of khoa.
Step 3: Detailed Explanation:
A. Cow milk khoa has salty taste - correct.
B. Homogenization leads to higher fat leakage - incorrect.
C. Dandard variety has firm and smooth texture - incorrect.
D. Dehydration should stop when pan content starts leaking - correct.
E. Dhap has minimum moisture content - incorrect (it has higher moisture).
Thus, A and D are correct.
Step 4: Final Answer:
The true statements are (A) and (D).
Hence, the correct option is (B).
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