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This particular Assignment references the syllabus chosen for the subject of Dairy Technology, for the January 2024 - July 2024 session. The code for the assignment is BPVI-14 and it is often used by students who are enrolled in the DDT Degree.
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1. Explain the different types of cream separators. Discuss the factors influencing fat percentage in cream and fat losses in skim milk.
2. Describe the steps with flow diagrams and processing parameters involved in making creamery butter from milk.
3. Describe different defects in butter. How these defects can be controlled?
4. Write the formulas for:
a) Calculating yield of butter.
b) Calculation of over-run in butter.
c) Amount of water to be added for moisture adjustment in butter.
d) Calculating quantity of salt in butter.
e) Calculating quality of neutrilizer.
5. Enumerate the common body and texture defects observed in butter. Describe how these defects can be controlled.
1. विभिन्न प्रकार के क्रीम सैप्रेटर की व्याख्या कीजिए। क्रीम में वसा प्रतिशत एवं सफ्रेट दूध में वसा की क्षति को प्रभावित करने वाले कारको की चर्चा कीजिए।
2. दूध से क्रीमरी मक्खन बनाने एंव प्रसंस्करण पैरामीटरों सहित संबंधित चरणों की व्याख्या प्रवाह-आरेख बनाकर कीजिए।
3. मक्खन के विभिन्न विकारों की व्याख्या कीजिए एवं उनको किस प्रकार नियंत्रित किया जा सकता है?
4. निम्नलिखित के लिए सूत्र दीजिए।
5. मक्खन में पाये जाने वाले सामान्य कायिक तथा संरचना विकारों को लिखिए। इन दोषों को कैसे नियंत्रित किया जा सकता है वर्णन कीजिए।
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