Dairy Science

Complete ICAR AIEEA PG Dairy Science syllabus covering Dairy Microbiology and Dairy Chemistry.

ICAR AIEEA PG Dairy Science Syllabus

Sub-Subjects: Dairy Microbiology and Dairy Chemistry.

UNIT-I

Chemical composition of foods; food constituents; additives, preservatives, flavours and antioxidants; milk and colostrum composition; chemistry of milk and milk products; quality testing of milk, butter, ghee and milk powder; adulterants, neutralizers, preservatives and heat stability.

UNIT-II

Dairy microbiology; milk production hygiene; microorganisms associated with milk; psychrotrophs, mesophiles, thermodurics and thermophiles; spoilage; antimicrobial systems; microbiological grading; mastitic milk; food poisoning and milk-borne diseases.

UNIT-III

Chemistry of cream, butter, ghee, ice cream, cheese, condensed and dried milk and infant foods; ghee spoilage; antioxidants; milk fermentation; rennin coagulation; cheese ripening; milk powder changes; lactose crystallization; indigenous milk products and quality standards.

UNIT-IV

Milk processing microbiology; thermization, pasteurization, sterilization, UHT, bactofugation and membrane filtration; microbiological quality of dairy products; pathogens and toxins; drug residues; microbial defects; dairy starters; lactic acid bacteria; fermented milk products and probiotics; dairy hygiene and sanitation; microbiological standards.