IGNOU BPVI 16 SOLVED ASSIGNMENT
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BPVI 16: Dairy Products - III
| Title Name | IGNOU BPVI 16 SOLVED ASSIGNMENT |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | DIPLOMA PROGRAMMES |
| Course Code | DDT |
| Course Name | Diploma in Dairy Technology |
| Subject Code | BPVI 16 |
| Subject Name | Dairy Products - III |
| Year | 2025 |
| Session | - |
| Language | English Medium |
| Assignment Code | BPVI 16/Assignment-1/2025 |
| Product Description | Assignment of DDT (Diploma in Dairy Technology) 2025. Latest BPVI 016 2026 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
📅 Important Submission Dates
- January 2025 Session: 28th March, 2026
- July 2025 Session: 30th September, 2025
- January 2025 Session: 28th March, 2026
- July 2025 Session: 30th September, 2025
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• Guidelines: Strictly follows 2025-26 official word limits.
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BPVI 016 (January 2025 - July 2025) - ENGLISH, HINDI
BPVI - 016: Dairy Products-I
Maximum Marks - 50
Note: Attempt all the five questions.
1.Describe the factors affecting fermentation process of a starter culture and method of preparation of the starter culture.
2.Describe the method of manufacture and chemistry of stretch of Mozzarella cheese.
3.Describe different steps in the manufacturing of ice cream. Explain the role of cooling, ageing and homogenization in the quality of ice cream.
4.How whey solids are commercially preserved? List the basic steps in the manufacturing of whey powder.
5.Describe the advantages of using membrane processes in place of conventional concentration processes. Give the main applications of membrane process in dairy industry.
BPVI 016 (January 2025 - July 2025) - ENGLISH, HINDI
बीपीवीआई - 016: दुग्ध उत्पाद - 1
अधिकतम अंक: 50
टिप्पणीः सभी प्रश्नों के उत्तर दीजिए।
प्रश्न 1.किण्वन प्रक्रम को प्रभावित करने वाले कारकों और आरंभिक संर्वधन के बनाने की विधि की व्याख्या कीजिए।
प्रश्न 2.मोजोरेला चीज के विनिर्माण की विधि तथा इसके खिचावं के रसायन की व्याख्या कीजिए।
प्रश्न 3.आईस्क्रीम विनिर्माण के विभिन्न चरणों की व्याख्या कीजिए। आईस्क्रीम की गुणवत्ता में शीतलन, कालप्रभावन और संमागीकरण की भूमिका का वर्णन कीजिए।
प्रश्न 4.व्हे ठोस को व्यवसायिक विधि से किस प्रकार सुरक्षित रखा जाता हैं? व्हे पाउडर के विनिर्माण का वणन कीजिए।
प्रश्न 5.परम्परागत संघनन प्रक्रिया के स्थान पर झिल्ली प्रक्रिया द्वारा सघंनन के लाभों की व्याख्या कीजिए। झिल्ली प्रक्रिया के डेरी उद्योग में मुख्य अनुप्रयोग लिखिए।
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