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BPVI 017 Solved Assignment 2021-22


BPVI 017 Solved Assignment 2021-22

BPVI 017 Solved Assignment 2021-22 : All assignments are in PDF format which would be send on email/WhatsApp (9958676204) just after payment.

Course Code: BPVI 017

Maximum Marks: 50

Note: Attempt all the five questions.

Q.1. (a) Define the term “Food Quality”. Explain the components of food quality.


(b) Explain the scope of the tasks of quality control in dairy industry as outlined in the FAO document.


Q.2. (a) What is HACCP? Write its five preliminary steps and seven principles.


(b) Describe different microbiological tests conducted on milk and milk products.


Q.3. (a) What are the precautions to be taken while taking sample for microbiological analysis of milk and milk products?


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(b) What are the chemical and microbiological tests generally conducted on raw milk before its acceptance in the dairy plant?


Q.4. (a) What are the desirable and undesirable attributes of butter and ghee? How sensory evaluation of butter and ghee is done?


(b) Describe different packaging materials of flexible, rigid and semi rigid categories used for dairy products.


Q.5. (a) How food ingredients are classified? Give the BIS standards for food grade β-carotene and saffron.


(b) Give the procedure for estimating fat in milk by Gerber method and SNF through lactometer.


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BPVI 017 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 017, BPVI 017 and BPVI 018. 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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