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IGNOU BPVI-14 Dairy Products – I - IGNOU Solved Assignment (Latest)

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Assignment-BPVI-14
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IGNOU - BPVI-14 (Jan 24 - Jul 24) Solved Assignment

Are you looking to download a PDF soft copy of the Solved Assignment BPVI-14 - Dairy Products – I? 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-14 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-14 (January 2024 – July 2024) Assignment Questions

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.

IGNOU BPVI-14 (January 2024 – July 2024) Assignment Questions

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।

  • मक्खन की प्राप्ति का आंकलन
  • मक्खन में ओवररन का आकंलन
  • मक्खन में नमी के समायोजन के लिए मिलाये जाने वाले जल की मात्रा का आंकलन
  • मक्खन में नमक की मात्रा का आंकलन
  • निस्प्रभावक की मात्रा का आंकलन

5. मक्खन में पाये जाने वाले सामान्य कायिक तथा संरचना विकारों को लिखिए। इन दोषों को कैसे नियंत्रित किया जा सकता है वर्णन कीजिए।

BPVI-14 Assignments Details

University : IGNOU (Indira Gandhi National Open University)
Title :Dairy Products – I
Language(s) : English, Hindi
Code : BPVI-14
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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