Describe the continuous methods of Khoa making with merits and demerits of each.

Khoa, also known as Khoya, is a dairy product widely used in Indian cuisine, especially in sweets like barfi, gulab jamun, and peda. It is essentially a concentrated form of milk, where the water content is reduced by simmering milk in an open pan until only solids remain. There are two primary continuous methods for making Khoa: the traditional open-pan method and the modern continuous khoa-making machine method.

1. Traditional Open-Pan Method:
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