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The quality and yield of khoa, a concentrated milk product widely used in Indian dairy, depend on multiple factors related to raw material, processing, and handling conditions. The composition and quality of the raw milk play a primary role. Milk with higher fat content generally produces higher yield and richer khoa. Freshness of milk is also crucial, as sour or contaminated milk negatively affects both the taste and microbial quality of the final product. Protein content in milk influences the solids-not-fat fraction, which determines the consistency and firmness of khoa. Seasonal variations can affect milk composition, with summer milk often having lower fat content, leading to reduced yield and softer texture. Proper standardization of milk, either by adjusting fat content or removing excess water, ensures uniformity in khoa quality. __________ ___ ___ ________ _________ ________.
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