Solved
Assignment 2020-21
Course Code: BPVI 014
Maximum Marks: 50
Note: Attempt all the five
questions.
Q.1. (a) Explain
different types of cream separators, factors influencing fat percentage in
cream and fat losses in skim milk.
5
(b) What are
different types of cream manufactured in a dairy plant? Describe various
defects which develop in cream during its storage.
5
Q.2. (a) Define
churning and explain theories of churning.
5
(b) Describe the
steps with flow diagrams and processing parameters involved in making creamery
butter from milk.
5
Q.3. (a) Describe
different defects in butter and how these defects can be controlled?
5
(b) What do you
understand by the term Ghee Constants? Describe different factors affecting
composition and analytical constants of Ghee.
5
Q.4. (a) Give the
flow diagram and steps for manufacture of creamery butter.
5
(b) Write the
formulas for:
5
a) Calculating yield
of butter.
b) Calculation of
over-run in butter.
c) Amount of water to
be added for moisture adjustment in butter.
d) Calculating
quantity of salt in butter.
e) Calculating
quality of neutrilizer.
Q.5. (a) Enumerate
the common flavour defects observed in butter. Describe how these defects can
be controlled.
5
(b) Enumerate the
common body and texture defects observed in butter. Describe how these defects
can be controlled.
5
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BPVI 014 Solved Assignment 2020-21 :- Those
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Assignment 2020-21 it'd take 40 days to declare BPVI 014 Solved Assignment
2020-21
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