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IGNOU BPVI 16 2024 Solution
IGNOU BPVI 16 2024 Solution|
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| Title Name | IGNOU BPVI 16 2024 Solution |
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| 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 | 2024 |
| Session | - |
| Language | English Medium |
| Assignment Code | BPVI-016/Assignmentt-1//2024 |
| Product Description | Assignment of DDT (Diploma in Dairy Technology) 2024. Latest BPVI 016 2024 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BPVI-016 (DDT) 2024 Assignment is for January 2024 Session: 30th September, 2024 (for December 2024 Term End Exam). Semester Wise January 2024 Session: 30th March, 2024 (for June 2024 Term End Exam). July 2024 Session: 30th September, 2024 (for December 2024 Term End Exam). |
| Assignment Code | BPVI 16/2024 |
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Questions Included in this Help Book
Ques 1.
Describe the factors affecting the fermentation process of a starter culture and method of preparation of the starter culture.
Ques 2.
Describe the processing parameters for the manufacture of Shrikhand along with the flow diagram.
Ques 3.
Explain the process of manufacturing of mozzarella cheese from buffalo milk using culture with the help of a flow diagram.
Ques 4.
How whey solids are commercially preserved? List the basic steps in the manufacturing of whey powder.
Ques 5.
Give the composition, nutritive and anti-oxidative properties of Ghee Residue
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