Khoa manufacture involves prolonged vigorous boiling and direct heating in open shallow iron pans (karahi) with continuous scraping, inducing extensive Maillard browning, caramelization, denaturation, and flavor development far exceeding other dairy products.

The body and texture of cheese are primarily determined by the breakdown of the para-casein protein matrix via proteolysis during curing/ripening, together with the softening, lubricative plasticity imparted by milk fat. In the official NTA answer key, both Option 1 (Proteolysis) and Option 4 (Fat) were accepted as correct.

The characteristic rich, nutty, caramelized aroma and flavor of ghee are predominantly contributed by lactones (especially $\delta$-decalactone and $\delta$-dodecalactone), together with free fatty acids and carbonyl compounds formed during thermal clarification.