IGNOU BPVI 016 Solved Assignment English Medium 2022-23

Free BPVI 016 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 – 016

DAIRY PRODUCTS – III BPVI 016 Solved Assignment 2022-23

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NOTE: All questions are compulsory.

1) a) Describe the factors affecting fermentation process of a starter culture and the method of preparation of the starter culture.

b) Discuss the method of manufacturing of yoghurt and method of enhancing its shelf-life.

2) a) Describe the method of manufacture and chemistry of stretch of Mozzarella cheese.

b) How processed cheese is prepared and what are its defects?

3) a) Describe the role of ingredients and processes treatments in the quality of ice cream.

b) What are ice cream novelties? Give the method of preparation of any one ice cream novelty.

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4) a) Describe the method of preparation of acid and rennet casein.

b) How are whey solids commercially preserved? List the basic steps in the manufacturing of whey powder.

5) a) Give the composition, nutritive and anti-oxidative properties of ghee residue.

b) Give the main applications of membrane process in dairy industry.

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IGNOU BPVI 016 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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