IGNOU BPVI 16 SOLVED ASSIGNMENT 2025

Ques 1.

किण्वन प्रक्रम को प्रभावित करने वाले कारकों और आरंभिक संर्वधन के बनाने की विधि की व्याख्या कीजिए।

Ques 2.

मोजोरेला चीज के विनिर्माण की विधि तथा इसके खिचावं के रसायन की व्याख्या कीजिए।

Ques 3.

आईस्क्रीम विनिर्माण के विभिन्न चरणों की व्याख्या कीजिए। आईस्क्रीम की गुणवत्ता में शीतलन, कालप्रभावन और संमागीकरण की भूमिका का वर्णन कीजिए।

Ques 4.

व्हे ठोस को व्यवसायिक विधि से किस प्रकार सुरक्षित रखा जाता हैं? व्हे पाउडर के विनिर्माण का वणन कीजिए।

Ques 5.

परम्परागत संघनन प्रक्रिया के स्थान पर झिल्ली प्रक्रिया द्वारा सघंनन के लाभों की व्याख्या कीजिए। झिल्ली प्रक्रिया के डेरी उद्योग में मुख्य अनुप्रयोग लिखिए।

Ques 6.

Describe the factors affecting fermentation process of a starter culture and method of preparation of the starter culture.

Ques 7.

Describe the method of manufacture and chemistry of stretch of Mozzarella cheese.

Ques 8.

Describe different steps in the manufacturing of ice cream. Explain the role of cooling, ageing and homogenization in the quality of ice cream.

Ques 9.

How whey solids are commercially preserved? List the basic steps in the manufacturing of whey powder.

Ques 10.

Describe the advantages of using membrane processes in place of conventional concentration processes. Give the main applications of membrane process in dairy industry.

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