BPVI
017 Solved Assignment 2022-23
QUALITY
ASSURANCE
Maximum
Marks: 50
Note: Attempt all the five questions.
1) a) Explain the components of food quality.
5
b) Describe the scope of the tasks of quality control
in dairy industry as outlined in the FAO document.
5
2) a) Define HACCP. Write its five preliminary steps
and seven principles.
5
b) Describe the different microbiological tests
conducted on milk and milk products.
5
3) Define sensory evaluation. Write its importance,
uses and requirements.
10
4) a) What are the desirable and undesirable attributes
of butter and ghee? How sensory evaluation of butter and ghee is done?
5
b) How packaging material for food is classified?
Explain the important properties of aseptic cartons.
5
5) a) How are food ingredients classified? Give the BIS
standards for food grade βcarotene and saffron.
5
b) How is purity of sodium alginate evaluated?
5
BPVI 017
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BPVI 017 Solved Assignment 2022-23 :- Those students who
had successfully submitted their Assignments to their allocated study centers
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 2022-23 only after 3-4 weeks. BPVI 017 Solved Assignment
2022-23 it'd take 40 days to declare BPVI 017 Solved Assignment 2022-23
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