Solved Assignment 2020-21
Course Code: BPVI 015
Maximum Marks: 50
Note: Attempt all the five
questions.
Q.1. (a) Name
different types of Khoa available in the market. Give gross chemical
composition of Khoa from buffalo milk and cow milk. Enumerate the factors affecting
quality and yield of Khoa.
5
(b) Name various Khoa
based sweets. Describe the method for preparation of Burfi.
5
Q.2. (a) Describe the
factors which influence the quality of paneer.
5
(b) How the shelf
life of paneer can be extended?
5
Q.3. (a) Describe the
continuous methods of Khoa making with merits and demerits of each.
5
(b) Give flow diagram
for preparation of rabri making through improved methods.
5
Q.4. (a) Explain the
process and steps involved in the manufacture of Evaporated Milk (EM).
5
(b) What are the
common defects of Concentrated Milk? Give their causes and their preventive
measures.
5
Q.5. (a) Describe the
quality attributes of dried milk?
5
(b) Describe the
storage defect of dried milk and their preventive measures.
5
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BPVI 015 Solved Assignment 2020-21 :- Those
students who had successfully submitted their Assignments to their allocated
study centres can now check their Assignment Status. Alongside assignment status,
they will also checkout their assignment marks & result. All this is often
available in a web mode. After submitting the assignment, you'll check you BPVI
015 Solved Assignment 2020-21 only after 3-4 weeks. BPVI 015 Solved
Assignment 2020-21 it'd take 40 days to declare BPVI 015 Solved Assignment
2020-21
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