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IGNOU BPVI-16 Dairy Products – III - Latest Solved Assignment

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Assignment-BPVI-16
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IGNOU - BPVI-16 (Jan 24 - Jul 24) Solved Assignment

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. Once students have paid for the Assignment, they can Instantly Download to their PC, Laptop or Mobile Devices in soft copy as a PDF format. After studying the contents of this Assignment, students will have a better grasp of the subject and will be able to prepare for their upcoming tests.

PLEASE MATCH YOUR ASSIGNMENT QUESTIONS ACCORDING TO YOUR SESSION

IGNOU BPVI-16 (January 2024 – July 2024) Assignment Questions

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.

IGNOU BPVI-16 (January 2024 – July 2024) Assignment Questions

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।

BPVI-16 Assignments Details

University : IGNOU (Indira Gandhi National Open University)
Title :Dairy Products – III
Language(s) : English, Hindi
Code : BPVI-16
Degree :
Subject : Dairy Technology
Course : Core Courses (CC)
Author : Gullybaba.com Panel
Publisher : Gullybaba Publishing House Pvt. Ltd.

Assignment Submission End Date-upto

The IGNOU open learning format requires students to submit study Assignments. Here is the final end date of the submission of this particular assignment according to the university calendar.

  • 30th April (if Enrolled in the June Exams)
  • 31st October (if Enrolled in the December Exams).

What’s Included

In this section you can find other relevant information related to the Assignment you are looking at. It will give you an idea of what to expect when downloading a PDF soft copy from GullyBaba.

  • All Solved Answers By IGNOU Experts.
  • Available for 3 Times for Download.
  • Downloadable Soft Copy in PDF.
  • Print Ready Format: A4 (21 x 29 x .20 cm (Width x Length x Height)

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