ICAR Dairy Science Free Online Mock Test

We are presenting the details of the ICAR Dairy Science Free Mock Test which help to the

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2020.

ICAR Dairy Science Free Online Mock Test

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ICAR PG Dairy Science Syllabus 2020

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.

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.

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.

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).

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