BPVI 017 Solved Assignment 2020-21

Solved Assignment 2020-21

Course Code: BPVI 017

Maximum Marks: 50

Note: Attempt all the five questions.

Q.1. (a) Explain role of primary senses in judging dairy products.

5

(b) List the most common flavour defects of milk and dairy products and write one main cause of the each.

5

Q.2. (a) What do you understand by HACCP? Write its five preliminary steps and seven principles.

5

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

5

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

5

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

5

Q.4. (a) Give the procedure for estimating fat in milk by Gerber method and SNF through lactometer.

5

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

5

Q.5. (a) Describe important plastic materials used for packaging of milk and milk products.

5

(b) Give the factors affecting sensory evaluation.

5

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BPVI 017 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 017 Solved Assignment 2020-21 only after 3-4 weeks. BPVI 017 Solved Assignment 2020-21 it'd take 40 days to declare BPVI 017 Solved Assignment 2020-21

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