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A dairy product made by slowly heating and stirring milk until most of the water evaporates, leaving a thick, solid mass.
Khoa (also called mawa) is the base ingredient for many Indian sweets such as gulab jamun, peda, and barfi.
The ratio of the vapour pressure of water in a food to the vapour pressure of pure water at the same temperature. It measures how much water is available for microbial growth and chemical reactions — not how much water is present.
The total amount of water in a food, expressed on a wet basis (mass of water per mass of wet sample) or dry basis (mass of water per mass of dry solids).
