IGNOU BPVI 14 SOLVED ASSIGNMENT 2025

Ques 1.

डेरी संयत्र में निर्मित विभिन्न प्रकार की क्रीम के प्रकार कौन से हैं? क्रीम के भंडारण काल में उत्पन्न होने वाले विकारों की व्याख्या कीजिए।

Ques 2.

मक्खन की परिभाषा दीजिए। मंथन के विभिन्न सिद्धांतों का वर्णन कीजिए। दूध से क्रीमरी मक्खन बनाने के विभिन्न चरणों की व्याख्या कीजिए।

Ques 3.

घी स्थंराक शब्द को परिभाषित कीजिए। घी के संयोजन तथा स्थराकों 10 को प्रभावित करने वाले कारकों की व्याख्या कीजिए।

Ques 4.

घी बनाने का सिद्धांत क्या है? घी बनाने की विभिन्न विधियों के नाम लिखिए। क्रीमी बटर विधि की विस्तार से व्याख्या कीजिए।

Ques 5.

निम्न वसा स्त्रैड को परिभाषित कीजिए। निम्न वसा स्त्रैड का वर्गीकरण, मुख्य विषेशताऐं एवं घटकों की चर्चा कीजिए।

Ques 6.

What are the different types of cream manufactured in a dairy plant? Describe various defects which develop in cream during its storage.

Ques 7.

Define butter. Explain different churning theories. Describe the different steps involved in making creamery butter from milk.

Ques 8.

Define Ghee Constants. Describe the different factors affecting composition and analytical constants of Ghee.

Ques 9.

What is the principle of manufacture of ghee? List different methods of manufacturing ghee. Describe the creamy butter method in detail.

Ques 10.

Define low fat spread. Give the classification, salient features and ingredient of low fat spread.

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