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
(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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