Step 1: Understanding the Concept:
Khoa is a traditional Indian dairy product prepared by the continuous thermal concentration of milk in an open pan until it reaches a semi-solid consistency.
FSSAI prescribes specific chemical and physical standards for Khoa to maintain product quality and prevent adulteration.
These standards include fat content, total solids, titratable acidity, and the purity of the milk fat.
Step 2: Detailed Explanation:
Let us evaluate each of the listed standards:
Minimum fat content: Khoa must contain a minimum of 30% milk fat on a dry matter basis (A).
This prevents the use of skim milk or partially skimmed milk without proper labeling.
Acidity: The titratable acidity of Khoa must not exceed 0.9% expressed as lactic acid (B) to ensure the milk used was fresh and not pre-acidified.
Adulterants: Traditional Khoa must be free from any added starch, sugar, or other non-dairy ingredients (C is incorrect).
Adding sugar converts it into other products like Peda, which have different regulatory standards.
Fat purity: The fat extracted from Khoa must meet the standard constants (such as RM value and refractive index) prescribed for ghee/butterfat (D).
Total solids: FSSAI specifies that Khoa must contain a minimum of 55% to 60% total solids, depending on the variety (danedar, dhap, or pindi).
Therefore, the statement that the minimum total solids should be 40% is incorrect (E is incorrect).
Thus, standards A, B, and D are correct, making Option 1 the correct choice.
Step 3: Final Answer
The correct standards for Khoa under FSSR are A, B, and D only.