Describe different factors which influence the quality and yield of khoa. Explain the continuous methods of Khoa making with merits and demerits of each

Khoa is a dairy product widely used in Indian cuisine, particularly in sweets and desserts. It is made by simmering milk over low heat for several hours, until it thickens and solidifies into a semi-solid mass. The quality and yield of khoa are influenced by several factors, including the quality of milk, the method of preparation, and the climate and altitude of the region where it is made.

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