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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-15 and it is often used by students who are enrolled in the DDT Degree.
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1. Name different types of Khoa available in the market. Give gross chemical composition of Khoa from buffalo milk and cow milk. Enumerate the factors affecting quality and yield of Khoa.
2. Describe the factors which influence the quality of paneer. How the shelf life of paneer can be extended?
3. Describe the continuous methods of Khoa making with merits and demerits of each.
4. Explain the process and steps involved in the manufacture of Evaporated Milk (EM).
5. Describe the storage defect of dried milk and their preventive measures.
1. बाजार में उपलब्ध खोये के प्रकारों के नाम बताइए। भैंस तथा गाय के दूध से प्राप्त खोए का सकल रसायनिक संयोजन व्यक्त कीजिए। खोए की गुणवत्ता तथा उसके उत्पादन को प्रभावित करने वाले कारकों की व्याख्या कीजिए।
2. पनीर की गुणवत्ता को प्रभावित करने वाले कारकों की व्याख्या कीजिए। पनीर की संचयन गुणवत्ता किस प्रकार बढ़ाई जा सकती है।
3. खोया बनाने की सततः विधियों की उनके गुण-दोष सहित व्याख्या कीजिए।
4. वाष्पित दूध (Evaporated Milk) बनाने की प्रक्रिया और चरणों की व्याख्या कीजिए।
5. दूग्ध पाउडर के भंडारण विकार और उनकी रोकथाम की व्याख्या कीजिए।
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