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BPVI 016 Solved Assignment 2021-22


BPVI 016 Solved Assignment 2021-22

BPVI 016 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

Course Code: BPVI 016

Maximum Marks: 50

Note: Attempt all the five questions.

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


(b) Describe in detail the method of manufacturing of yoghurt and method of enhancing its shelf life.


Q.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?


Q.3. Describe different steps in the manufacturing of ice cream. Explain the role of cooling, ageing and homogenization in the quality of ice cream.


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Q.4. (a) Describe the method of preparation of acid and rennet casein and give the uses of casein and caseinates.


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


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


(b) Describe the advantages of using membrane processes in place of conventional concentration processes. Give the main applications of membrane process in dairy industry.


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BPVI 016 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.


Dear Learner,

You have to submit one assignment in each course, i.e. BPVI 016, BPVI 016 and BPVI 017. 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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