IGNOU DDT BPVI 16 Dairy Products - III Solved Assignment ENGLISH
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BPVI 16: Dairy Products - III
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| Title Name | IGNOU DDT BPVI 16 Dairy Products - III Solved Assignment ENGLISH |
|---|---|
| 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 | 2026 |
| Session | - |
| Language | ENGLISH |
| Assignment Code | BPVI 16/Assignment-1/2026 |
| Product Description | Assignment of DDT (Diploma in Dairy Technology) 2026. Latest BPVI 016 2026 Solved Assignment Solutions |
| Format | Ready-to-Print PDF (.soft copy) |
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BPVI 016 (January 2026 - July 2026) - ENGLISH
Course Code: BPVI-016
Course Title: DAIRY PRODUCTS - III
Maximum Marks: 50
Note: Attempt all FIVE questions.
1) Explain the step-by-step method of yoghurt manufacture and describe the practical techniques used to enhance its shelf life, highlighting their importance in quality preservation.
2) Describe the method of manufacture of Mozzarella cheese and explain the chemistry involved in the development of its stretch characteristics. Explain how processed cheese is prepared and discuss the common defects observed in processed cheese.
3) Describe the different steps involved in the manufacture of ice cream. Explain the role of cooling, ageing and homogenization in determining the final quality of ice cream.
4) Explain the methods of preparation of acid casein and rennet casein. Describe the uses of casein and caseinates in the food industry. List the basic steps involved in the manufacture of whey powder.
5) Discuss the advantages of membrane processes over conventional concentration methods. Describe the major applications of membrane processing in the dairy industry.
BPVI 016 (January 2026 - July 2026) - HINDI
बीपीवीआई - 016: दुग्ध उत्पाद-III
अधिकतम अंकः 50
टिप्पणीः सभी प्रश्नों के उत्तर दीजिए।
1) दही (Yoghurt) निर्माण की चरणबद्ध विधि को समझाइए तथा इसकी निधनी आयु (shelf-life) बढ़ाने के लिए अपनाई जाने वाली व्यावहारिक तकनीकों का वर्णन कीजिए, साथ ही गुणवत्ता संरक्षण में उनके महत्व को स्पष्ट कीजिए।
2) मोज़रेला चीज़ (Mozzarella Cheese) के निर्माण की विधि का वर्णन कीजिए तथा इसके स्ट्रेच गुण (Stretch Characteristics) के विकास में होने वाली रासायनिक प्रक्रियाओं का वर्णन कीजिए। प्रोसेस्ड चीज़ (Processed Cheese) किस प्रकार तैयार किया जाता है तथा उसमें देखे जाने वाले सामान्य दोषों पर चर्चा कीजिए।
3) आइसक्रीम निर्माण की विभिन्न प्रक्रियाओं का वर्णन कीजिए। आइसक्रीम की अंतिम गुणवत्ता निर्धारण में कूलिंग, एजिंग (Ageing) और होमोजेनाइजेशन (Homogenization) की भूमिका को स्पष्ट कीजिए।
4) एसिड केसिन (Acid Casein) तथा रैनेट केसिन (Rennet Casein) की तैयारी की विधियों का वर्णन कीजिए। खाद्य उद्योग में केसिन और केसिनेट्स के उपयोगों का वर्णन कीजिए। व्हे पाउडर (Whey Powder) निर्माण के मूल चरणों की सूची बनाइए।
5) पारंपरिक सांद्रण (Concentration) विधियों की तुलना में मेम्ब्रेन प्रक्रियाओं के उपयोग के लाभों पर चर्चा कीजिए। डेयरी उद्योग में मेम्ब्रेन प्रक्रिया के प्रमुख अनुप्रयोगों का वर्णन कीजिए।
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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Course: Diploma in Dairy Technology (DDT)
Subject: BPVI 16 - Dairy Products - III
Session: January 2026 - December 2026
Language: ENGLISH
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Product Information
| Course Name | Diploma in Dairy Technology |
| Course Code | DDT |
| Subject Code | BPVI 16 |
| Subject | Dairy Products - III |
| Programme | DIPLOMA PROGRAMMES Courses |
| Language | ENGLISH |
| Material Type | Solved Assignment – Soft Copy / PDF |
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