Adulteration Detection in Khoya Using UV Spectroscopy Techniques

Khoa is a heat desiccated milk product, which is traditionally prepared by boiling milk in an open pan. Similar to milk, khoa is highly vulnerable to adulteration due to its high demand during Indian festivals and its authentic taste. The adulterants usually spiked with milk are same for khoya, such that starch, detergent, hydrogen peroxide, colostrum, and wheat flours are few of the substances used for forming synthetic milk. Khoya prepared from such adulterated milk will also be adulterated in nature. This research addresses the need to develop a novel method to finding the adulteration in khoya using UV spectroscopy techniques.