A ICAR PG Dairy Science mock test from Toppersexam.com is a practice paper based on the latest exam pattern and syllabus, designed to help you assess your preparation level.
New Vacancy 2026
ICAR PG Dairy Science 2026 Notification, Online Form & Exam Date
ICAR PG Dairy Science Vacancy 2026 provides a golden opportunity for aspirants seeking stable government jobs. Interested candidates can apply online for the posts after verifying the official eligibility criteria, age limit, and educational qualifications. Ensure you track the application deadlines and stay updated with the latest ICAR PG Dairy Science 2026 recruitment news for a smooth registration process.
To crack the ICAR PG Dairy Science 2026 exam, understanding the detailed syllabus and exam pattern is mandatory. Aspirants should focus on strategic planning and rigorous time management for each selection phase. Boosting your speed through online mock tests and regular practice is the key to securing a high score in this competitive recruitment. For premium study material and practice sets, follow the expert curated resources on toppersexam.com.
To crack the ICAR PG Dairy Science 2026 exam, understanding the detailed syllabus and exam pattern is mandatory. Aspirants should focus on strategic planning and rigorous time management for each selection phase. Boosting your speed through online mock tests and regular practice is the key to securing a high score in this competitive recruitment. For premium study material and practice sets, follow the expert curated resources on toppersexam.com.
ICAR PG Dairy Science Free Mock Test
Crack the ICAR PG Dairy Science Mock Test 2026 with the help of an online Test series or a free mock test. Every sample paper in the ICAR PG Dairy Science Exam has a designated weight, so do not miss out on any paper. Prepare for the ICAR PG Dairy Science mock test and check your test scores.
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
ICAR PG Dairy Science Exam Free Online Test Series
Crack ICAR PG Dairy Science Mock Test 2026 with the help of Online Test Series or Free Mock Test. Every Sample Paper in ICAR PG Dairy Science Exam has a designated weightage so do not miss out any Paper. Preprare for AP SET Mock Test and check your test scores.
ICAR PG Dairy Science Exam Free Online Question Bank
ICAR PG Dairy Science question answer with solutions are available in Hindi & English. Join MCQ, Important Questions, Question Bank, questions and answers for Free ICAR PG Dairy Science exam preparation.
Combo Offers
ICAR PG Dairy Science Combo Packages
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Combo Package
ICAR PG Dairy Science
Combo - 1 (English)
1. Online Mock Test Series in English - 7 Tests
2. Question Bank - 1300 Questions with Answer.
2. Question Bank - 1300 Questions with Answer.
₹231₹252
Combo Package
ICAR PG Dairy Science
Combo - 2 (English New)
1. Online Mock Test Series in English = 07 Tests.
2. Question Bank - 1500 Questions with Answer.
2. Question Bank - 1500 Questions with Answer.
₹321₹352
Subjectwise
Subjectwise / Sectional Mock Test - MCQs / Important Questions & Previous Year Papers
FAQs
Icar Pg Dairy Science 2026 Free Mock Test Frequently Asked Questions (FAQ's)
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