IGNOU BPVI 014 Solved Assignment English Medium 2022-23

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.

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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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IGNOU 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.

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