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ICAR PG Dairy Science Syllabus 2026, Exam Pattern
ICAR PG Dairy Science Syllabus 2026, Exam Pattern, Exam Date 2026
Detail Information about ICAR AIEEA PG has published notification 2026 for the notification of PG Dairy Science Entrance Exam. Those Candidates who are Interested to the following Entrance exam and completed all Eligibility Criteria can read the Notification & Apply Online. In this page we provide the Complete Syllabus of this Entrance Exam with Latest Update Exam Pattern and the Exam Date also.
ICAR AIEEA PG Syllabus 2026 - Overview
ICAR AIEEA PG Syllabus 2026 - Overview
| Name of the exam | ICAR AIEEA |
| Full-Form | Indian Council of Agricultural Research All India Entrance Examination for Admission |
| Exam conducting body | National Testing Agency |
| Counseling conducting authority | ICAR (Indian Council of Agricultural Research) |
| Program Offered | Postgraduate (PG) |
| Application mode | Online |
| Exam Type | National level |
| Category | Syllabus and Exam Pattern |
| Official Website | www.icar.nta.nic.in |
ICAR PG Dairy Science Syllabus 2026
1. Chemical composition of various food of plant and animal origin, structure and functions of food constituents, additives, preservatives, flavours and antioxidants, composition and physico-chemical and nutritional properties of milk and colostrum, chemistry of milk, constituents, nutrients and milk products. Test for the quality of milk, butter, ghee, milk powder etc., adulterants, neutralizers and preservatives, their detection, heat stability of milk.
2. Introduction to dairy microbiology – Milk production hygiene and critical risk factors affecting microbiological quality on-farm; Microorganisms associated with milk and their classification based on growth temperature– psychrotrophs, mesophiles, thermodurics and thermophiles; Microbial metabolites and their role in spoilages - souring, curdling, gassiness, ropiness, proteolysis, lipolysis, abnormal flavour and colour; Antimicrobial systems in raw milk; Microbiological grading of raw milk; Microflora of mastitic milk and its importance in dairy industry; Food poisoning, food infections, toxi-infections and other milk borne diseases and their control.
3. Composition and chemistry of cream, butter, ghee, ice-cream, cheese, condensed and dried milks, infant food, spoilage of ghee and use of antioxidants, chemistry of milk fermentation, chemistry of rennin coagulation of milk and changes occurring during ripening of cheese, physico-chemical changes in the manufacture and storage of milk powder, lactose, crystallization and its significance, physicochemical changes during the manufacture of indigenous milk products, quality standards of dairy products.
4. Bacteriological aspects of milk processing - Thermization, pasteurization, boiling, sterilization, UHT, bactofugation, and membrane filtration; Microbiological quality of cream, butter, ice-cream, concentrated dairy products, dried milks, infants milk foods, indigenous dairy products; Factors affecting the microbiological quality of these products during production, processing, handling, storage and distribution; Enumeration, isolation and identification of conventional and emerging dairy pathogens, detection of microbial toxins, drug residues in milk and their public health importance; Microbial defects associated with dairy products and their control; Microbiology of dairy starters; Classification, genetic aspects and carbohydrate metabolism of Lactic Acid Bacteria (LAB); Preservation, propagation and quality control of dairy starters and their inhibition by antibiotic residues, detergents, sanitizers, bacteriophages etc.; Microbiology of fermented milks, cheeses and application of probiotic concept in dahi, yoghurt, Kefir, Kumiss, Bulgarian milk, cultured buttermilk, leben, yakult, cheddar and processed cheese; Dairy plant hygiene and sanitation - Microbiology of air, water, equipments, packaging materials, personnel, disposal of dairy waste; Microbiological standards for milk and milk products - PFA, BIS, Codex/ ISO standards (ISO 9001: 2001/ISO 22000:2005).
2. Introduction to dairy microbiology – Milk production hygiene and critical risk factors affecting microbiological quality on-farm; Microorganisms associated with milk and their classification based on growth temperature– psychrotrophs, mesophiles, thermodurics and thermophiles; Microbial metabolites and their role in spoilages - souring, curdling, gassiness, ropiness, proteolysis, lipolysis, abnormal flavour and colour; Antimicrobial systems in raw milk; Microbiological grading of raw milk; Microflora of mastitic milk and its importance in dairy industry; Food poisoning, food infections, toxi-infections and other milk borne diseases and their control.
3. Composition and chemistry of cream, butter, ghee, ice-cream, cheese, condensed and dried milks, infant food, spoilage of ghee and use of antioxidants, chemistry of milk fermentation, chemistry of rennin coagulation of milk and changes occurring during ripening of cheese, physico-chemical changes in the manufacture and storage of milk powder, lactose, crystallization and its significance, physicochemical changes during the manufacture of indigenous milk products, quality standards of dairy products.
4. Bacteriological aspects of milk processing - Thermization, pasteurization, boiling, sterilization, UHT, bactofugation, and membrane filtration; Microbiological quality of cream, butter, ice-cream, concentrated dairy products, dried milks, infants milk foods, indigenous dairy products; Factors affecting the microbiological quality of these products during production, processing, handling, storage and distribution; Enumeration, isolation and identification of conventional and emerging dairy pathogens, detection of microbial toxins, drug residues in milk and their public health importance; Microbial defects associated with dairy products and their control; Microbiology of dairy starters; Classification, genetic aspects and carbohydrate metabolism of Lactic Acid Bacteria (LAB); Preservation, propagation and quality control of dairy starters and their inhibition by antibiotic residues, detergents, sanitizers, bacteriophages etc.; Microbiology of fermented milks, cheeses and application of probiotic concept in dahi, yoghurt, Kefir, Kumiss, Bulgarian milk, cultured buttermilk, leben, yakult, cheddar and processed cheese; Dairy plant hygiene and sanitation - Microbiology of air, water, equipments, packaging materials, personnel, disposal of dairy waste; Microbiological standards for milk and milk products - PFA, BIS, Codex/ ISO standards (ISO 9001: 2001/ISO 22000:2005).
ICAR PG Dairy Science Exam Pattern 2026
Duration : 120 Minutes
Negative Mark : 01
| S.No. | Subject | No. of Question | Marks |
| 1. | Dairy Science | 120 | 480 |
| Total | 120 | 480 |
ICAR AIEEA PG Exam Date 2026 : 04th July 2026
Starting Date of Application Form : 08th May 2026
Last Date of Application Form : 07th June 2026
FAQs
Icar Pg Dairy Science 2026 Exam Syllabus Frequently Asked Questions (FAQ's)
Here at Toppersexam.com , you can practice a complete set of Imporatnt Questions (MCQ) along with a Free ICAR PG Dairy Science MCQ designed by our expert faculty.
In this article Page, we have provided the required syllabus of the ICAR PG Dairy Science exam.
Being familiar with ICAR PG Dairy Science Exam Pattern will help you understand the types of questions asked, difficulty level of the exam and important topics that require your keen attention. It will also acquaint you with the marking scheme and time allotted to each Topics.
ICAR PG Dairy Science syllabus pdf download option is available here which will help you to get the PDF saved in your device that you can access anytime. It consists of a complete syllabus of ICAR PG Dairy Science which you can refer to while preparing for the exams.
ICAR PG Dairy Science exam is not tough but it depends on your preparation. The candidates find the Subject not challenging. The dedicated preparation in the right direction will undoubtedly take you towards the goal.
The candidates must be well versed and acquainted with the syllabus and the exam pattern. Select the areas where improvement is required and schedule your preparation accordingly. To ace this exam, the applicants ought to maintain speed with high accuracy. Practicing previous years question papers will help you understand the exam pattern and the level of difficulty of the exam. You need to hone your strengths and improve upon your weaknesses. Toppersexam.com will aid you through the preparation and drive you to success. At Toppersexam.com, you can practice a complete set of test series along with a free ICAR PG Dairy Science mock test designed by our expert faculty.
The syllabus of ICAR PG Dairy Science Exam includes all topics that are important for the exam and are necessary for thorough preparation. Toppersexam provides a complete and updated syllabus with a detailed topic-wise breakdown.
You can download the complete ICAR PG Dairy Science Exam syllabus PDF from toppersexam.com. The PDF is available free and includes a detailed list of topics, section-wise subjects, and weightage for better exam preparation.
Yes, ICAR PG Dairy Science Exam has a topic-wise syllabus that includes all relevant subtopics. Toppersexam provides the detailed breakdown, helping candidates focus on high-weightage areas and avoid missing important sections.
Toppersexam ensures that the ICAR PG Dairy Science syllabus is updated for 2026. The latest syllabus reflects current exam trends, question patterns, and updated topics as per official notifications.
The ICAR PG Dairy Science Exam pattern includes details like the number of sections, total questions, marks distribution, and exam duration. Toppersexam provides a comprehensive guide on exam format, marking scheme, and question types.
Yes, the majority of questions in ICAR PG Dairy Science Exam are MCQs. Toppersexam provides practice MCQs with answers to help candidates understand the question pattern and improve accuracy.
Yes, questions are divided section-wise. Toppersexam provides a clear guide on how many questions are asked per section and their difficulty level for effective preparation.
Yes, Toppersexam offers online mock tests that strictly follow the ICAR PG Dairy Science Exam pattern. These mocks help candidates practice time management and get real-exam experience.
Yes, exam patterns can change over time. Toppersexam provides updated information on the latest exam pattern, question types, and section-wise changes.
Understanding the exam pattern is crucial for time management, question prioritization, and strategy planning. Toppersexam guides candidates on how to use the pattern effectively to maximize scores.
Start by dividing the syllabus into sections and prioritizing high-weightage topics. Toppersexam provides a preparation strategy, along with topic-wise tips and sample questions to make syllabus analysis easier.
Yes, focusing on high-weightage topics improves efficiency. Toppersexam highlights important topics, helping candidates prioritize sections for better performance.
Toppersexam provides a free downloadable PDF that includes both the syllabus and detailed exam pattern. This helps candidates study offline and revise efficiently.