ICAR Syllabus for Dairy Science, Online Free Mock Test, Important MCQ, Book

The ICAR All India Entrance Examination (AIEE) is conducted to shortlist aspirants for admission in undergraduate, postgraduate and doctoral programmes in agriculture and allied sciences. The exam is conducted to fill 15% of seats in Bachelor's degree programmes.
ICAR Dairy Science Free Online Mock Test 
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ICAR Dairy Science Free Online Mock Test : Available Now
ICAR Dairy Science Important MCQs 
Buy the question bank or online quiz of ICAR Dairy Science Exam Going through the ICAR Dairy Science Exam Question Bank is a must for aspirants to both understand the exam structure as well as be well prepared to attempt the exam.
The first step towards both preparation as well as revision is to practice from ICAR Dairy Science Exam with the help of Question Bank or Online quiz. We will provide you the questions with detailed answer.
ICAR Dairy Science Important MCQs : Available Now
ICAR Dairy Science Books : Click Here
ICAR Dairy Science Syllabus
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).
ICAR PG Dairy Science Exam Pattern 2020
Duration : 150 Mint
Negative Mark : 01
 
S.No. Subject No. of Question Marks
1. Dairy Science 150 600
2. General Studies 10 40
  Total 160 640

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