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
GET PDF & Handwritten (Paid)
WhatsApp - 7838475019
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.
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.
Related Links :
IGNOU BPVI 015 Solved Assignment English Medium 2022-23
IGNOU BPVI 014 Solved Assignment English Medium 2022-23
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.