BPVI 014 Solved Assignment 2021-22

 

BPVI 014 Solved Assignment 2021-22

BPVI 014 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

Course Code: BPVI 014

Maximum Marks: 50

Note: Attempt all the five questions.

Q.1. (a) Explain different types of cream separators, factors influencing fat percentage in cream and fat losses in skim milk.

5

(b) What are the different types of cream manufactured in a dairy plant? Describe various defects which develop in cream during its storage.

5

Q.2. (a) Define butter. Explain different churning theories.

5

(b) Describe the different steps involved in making creamery butter from milk.

5

Q.3. (a) Describe different defects in butter. How these defects can be controlled?

5

(b) Define Ghee Constants. Describe the different factors affecting composition and analytical constants of Ghee.

5

Q.4. (a) What is the principle of manufacture of ghee? List different methods of manufacturing ghee. Describe the creamy butter method in detail.

5

Q.5. Define low fat spread. Give the classification, salient features and ingredient of low fat spread.

10

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BPVI 014 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

POST GRADUATE DIPLOMA IN AUDIO PROGRAMME PRODUCTION Diploma Programmes (DDT) ASSIGNMENTS

Dear Learner,

You have to submit one assignment in each course, i.e. BPVI 014, BPVI 014 and BPVI 015. All these are Tutor Marked Assignments (TMAs). Before attempting the assignments, please read the instructions provided in the Programme Guide carefully.

Kindly note, you have to submit these assignments to the Coordinator of your Study Centre within the stipulated time for being eligible to appear in the term-end examination. You must mention your Enrolment Number, Name, Address, Assignment Code and Study Centre Code on the first page of the assignment. You must obtain a receipt from the Study Centre for the assignments submitted and retain it. Keep photocopies of the assignments with you.

After evaluation, the assignments have to be returned to you by the Study Centre. Please insist on this and keep a record with you. The marks obtained by you will be sent by the Study Centre to the Student Evaluation Division at IGNOU, New Delhi.

Guidelines for Doing Assignments

There are five questions in each assignment, all carry equal marks. Attempt all the questions in not more than 500 words (each). You will find it useful to keep the following points in mind:

Planning: Read the assignments carefully. Go through the units on which they are based, make some points regarding each question and then rearrange them in a logical order

Organization and Presentation: Be analytical in your selection of the information for your answer. Give adequate attention to the introduction and the conclusion. Make sure that your answer is logical and coherent; has a proper flow of information.

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