Free BPVI 014 Solved Assignment English Medium 2022-23 for July 2022 and January 2023 Session, All IGNOU Assignments (Programme Wise) · Master's Degree Programmes · Bachelor's Degree Programmmes · P.G. Diplomaa Programmes · Diploma Programmes · Certificate Programmes. IGNOU Assignment 2022-203 (UPDATED) Get Here. IGNOU Assignment Status 2022-23, Marks, Grade Card, Practical Submission
B.P.VI – 014
DAIRY PRODUCTS - I BPVI 014
Solved Assignment 2022-23
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NOTE: All questions are
compulsory.
1) a) Discuss the factors influencing fat percentage in cream
and fat losses in skim milk.
b) Describe the different processes treatments given to different
types of cream.
2) a) Discuss the different defects of cream and their control
measures.
b) In manufacturing of creamery butter, what treatments are given to cream? Discuss these treatments in brief.
3) Define churning of butter. Explain the different theories of
churning.
4) a) Explain the factors which influence the fat constants of
ghee.
b) Give the procedure for AGMARK grading of ghee. Give the
AGMARK standard of general and special grade of ghee.
5) Give the classification, salient features, and ingredients of
low-fat spread.
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BPVI 014 Solved Assignment English Medium 2022-23 The Indira Gandhi National
Open University has updated the IGNOU Assignment Status
2022-23 December Session so that students can know if their submission is
completed or not. Now if you have also submitted your Assignment/Practical/Project
till 15 December 2022 then you must be worried about the Assignment Status and
Grade Card. So we decided to come up with https://ignouadmission.samarth.edu.in/
Assignment
2022-23.