Solved
Assignment 2020-21
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.
5
(b) Describe in detail the method of
manufacturing of yoghurt and method of enhancing its shelf life.
5
Q.2. (a) Give the flow diagram with
processing parameters for manufacture of Dahi.
5
(b) Give the flow diagram with
processing parameters for manufacture of Shrikhand.
5
Q.3. (a) Enumerate the steps involved
in manufacture of cheddar cheese.
5
(b) Give the flow diagram for
manufacture of mozzarella cheese from buffalo milk using culture.
5
Q.4. (a) Describe the method of
preparation of acid and rennet casein and give the uses of casein and
caseinates.
5
(b) How whey solids are commercially
preserved? List the basic steps in the manufacturing of whey powder.
5
Q.5. (a) Give the composition,
nutritive and anti-oxidative properties of Ghee Residue.
5
(b) What is membrane processing? Give
its advantages, and also give the main applications of membrane processing in
the dairy industry.
5
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