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Are you looking to download a PDF soft copy of the Solved Assignment BPVI-16 - Dairy Products - III? Then GullyBaba is the right place for you. We have the Assignment available in English and Hindi language.
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-16 and it is often used by students who are enrolled in the DDT Degree.
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1. Describe the factors affecting the fermentation process of a starter culture and method of preparation of the starter culture.
2. Describe the processing parameters for the manufacture of Shrikhand along with the flow diagram.
3. Explain the process of manufacturing of mozzarella cheese from buffalo milk using culture with the help of a flow diagram.
4. How whey solids are commercially preserved? List the basic steps in the manufacturing of whey powder.
5. Give the composition, nutritive and anti-oxidative properties of Ghee Residue.
1. आरंभिक संर्वधन के किण्वन प्रक्रम को प्रभावित करने वाले कारकों एवं आरंभिक संर्वधन को बनाने की विधि की व्याख्या कीजिए।
2. श्रीखंड विनिर्माण की प्रसंस्करण मापदंड विधि का आरेख चित्र सहित व्याख्या कीजिए।
3. आरेख चित्र की मदद से संवर्धक के उपयोग द्वारा भैंस के दूध से मोज्जेरैला चीज बनाने की विधि का वर्णन कीजिए।
4. व्हे ठोस को व्यवसायिक विधि से किस प्रकार सुरक्षित रखा जाता है? व्हे पाउडर के विनिर्माण के मूलभूत चरणों को लिखिए।
5. घी अवशिष्ट का संघटन, पोषण एवं ऑक्सीकरण-रोधी गुणों का उल्लेख कीजिए।
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