Part A : (GENERAL KNOWLEDGE)
Status of Dairy Industry in India. Principles of production, processing and marketing, Special milks, Important detergents and sanitizers. Heat transfer, constructional and operational features of cream separation, Homogenizers, Butter and cheese making equipment. Auto process controls, Steam generation, milk products and advanced dairy technology. Dairy chemistry, chemistry of milk, biological and chemical methods for detections of adulteration, Physicochemical properties of dairy products, Microflora associated and bacteriological aspects of processing, Microbiological quality, hurdle technology and cultures in dairy Probiotic and functional dairy foods. National and international standards for milk and milk products.
PART B 22. BASIC DAIRY SCIENCES
Specific compositional differences among milk from various species, Factors affecting composition of milk. Colostrum and abnormal milk. physical properties of milk. Salt balance and its importance in processing of milk. Chemistry of milk lipids, milk proteins, lactose, minerals, vitamins and milk enzymes, biological and chemical methods of detection of milk adulteration. Physico-chemical characteristics of cream, butter, ghee, condensed milk and evaporated milk, dried milks, cheese and fermented milks, ice-cream and frozen products. Various chemical changes during manufacture and storage. PFA, AGMARK and BIS standards of milk and milk products. Concepts of Good Manufacturing Practices (GMP). Total Quality Management (TQM), risk analysis and HACCP. Microflora associated with milk and milk products and their importance. Bacteriological aspects of processing techniques like bactofugation, separation, thermolization, pasteurization, sterilization and UHT processing. Type of spoilage in heat treated milks. Prevention of post processing contaminations. Microbiological quality of cream, butter, ice-cream and frozen products, condensed and evaporated milks, dried milks, indigenous dairy products and by-products, microbiological defects in various dairy products, Principles of preservation, biopreservation. National and international microbiological standards for milk and milk products. Principles of enumeration of conventional and emerging pathogens in dairy production; Biosensor based techniques for monitoring microbial and non-microbial contaminants in dairy industry. Types and utility of starter cultures, DVS and probiotic organisms.
DAIRY ENGINEERING AND TECHNOLOGY
Status of dairy Industry in India. Principles and practices of production of high quality milk. Method of raw milk procurement and preservation. Physical properties and chemical composition of milk of various species. Standardization of milk. Centerifugal separation, clarification and bactofugation, pasteurization, sterilization, UHT processing and asceptic packaging. Basic principles in production, processing and marketing of special milks, cream, butter, butter oil, ghee, ice-cream and frozen products, different types of cheese and fermented milks. PFA, BIS, AGMARK standards for milk and milk products. Properties of important dairy detergents and sanitizers. Basic principles of heat transfer. Common heat exchangers used in dairy plants. Constructional and operational features of cream separator, clarifier, homogenizer, butter and cheese making equipments. Steam generation, boilers and their accessories, vapour compression refrigeration system elements and controls, defrosting and condensers. Ionexchangers in water softening and demineralization operations in dairy plant. Waste water treatment and pollution control laws.
Specific compositional differences among milk from various species, Factors affecting composition of milk. Colostrum and abnormal milk. physical properties of milk. Salt balance and its importance in processing of milk. Chemistry of milk lipids, milk proteins, lactose, minerals, vitamins and milk enzymes, biological and chemical methods of detection of milk adulteration. Physico-chemical characteristics of cream, butter, ghee, condensed milk and evaporated milk, dried milks, cheese and fermented milks, ice-cream and frozen products. Various chemical changes during manufacture and storage. PFA, AGMARK and BIS standards of milk and milk products. Concepts of Good Manufacturing Practices (GMP). Total Quality Management (TQM), risk analysis and HACCP. Microflora associated with milk and milk products and their importance. Bacteriological aspects of processing techniques like bactofugation, separation, thermolization, pasteurization, sterilization and UHT processing. Type of spoilage in heat treated milks. Prevention of post processing contaminations. Microbiological quality of cream, butter, ice-cream and frozen products, condensed and evaporated milks, dried milks, indigenous dairy products and by-products, microbiological defects in various dairy products, Principles of preservation, biopreservation. National and international microbiological standards for milk and milk products. Principles of enumeration of conventional and emerging pathogens in dairy production; Biosensor based techniques for monitoring microbial and non-microbial contaminants in dairy industry. Types and utility of starter cultures, DVS and probiotic organisms.
DAIRY ENGINEERING AND TECHNOLOGY
Status of dairy Industry in India. Principles and practices of production of high quality milk. Method of raw milk procurement and preservation. Physical properties and chemical composition of milk of various species. Standardization of milk. Centerifugal separation, clarification and bactofugation, pasteurization, sterilization, UHT processing and asceptic packaging. Basic principles in production, processing and marketing of special milks, cream, butter, butter oil, ghee, ice-cream and frozen products, different types of cheese and fermented milks. PFA, BIS, AGMARK standards for milk and milk products. Properties of important dairy detergents and sanitizers. Basic principles of heat transfer. Common heat exchangers used in dairy plants. Constructional and operational features of cream separator, clarifier, homogenizer, butter and cheese making equipments. Steam generation, boilers and their accessories, vapour compression refrigeration system elements and controls, defrosting and condensers. Ionexchangers in water softening and demineralization operations in dairy plant. Waste water treatment and pollution control laws.
Note: -There is no separate syllabus for the disciplines of Basic Engineering and Textile Sciences for ARS Examination-2010. The syllabus of the disciplines of Basic Engineering and Textile Sciences of ARS Main Examination-2010 will be adopted for drawing papers for Prelim ARS Examination-2010 and ARS Main Examination-2010.
DAIRY ENGINEERING AND TECHNOLOGY
Status of dairy Industry in India. Principles and practices of production of high quality milk. Method of raw milk procurement and preservation. Physical properties and chemical composition of milk of various species. Standardization of milk. Centerifugal separation, clarification and bactofugation, pasteurization, sterilization, UHT processing and asceptic packaging. Basic principles in production, processing and marketing of special milks, cream, butter, butter oil, ghee, ice-cream and frozen products, different types of cheese and fermented milks. PFA, BIS, AGMARK standards for milk and milk products. Properties of important dairy detergents and sanitizers. Basic principles of heat transfer. Common heat exchangers used in dairy plants. Constructional and operational features of cream separator, clarifier, homogenizer, butter and cheese making equipments. Steam generation, boilers and their accessories, vapour compression refrigeration system elements and controls, defrosting and condensers. Ion exchangers in water softening and demineralization operations in dairy plant. Waste water treatment and pollution control laws.
Status of dairy Industry in India. Principles and practices of production of high quality milk. Method of raw milk procurement and preservation. Physical properties and chemical composition of milk of various species. Standardization of milk. Centerifugal separation, clarification and bactofugation, pasteurization, sterilization, UHT processing and asceptic packaging. Basic principles in production, processing and marketing of special milks, cream, butter, butter oil, ghee, ice-cream and frozen products, different types of cheese and fermented milks. PFA, BIS, AGMARK standards for milk and milk products. Properties of important dairy detergents and sanitizers. Basic principles of heat transfer. Common heat exchangers used in dairy plants. Constructional and operational features of cream separator, clarifier, homogenizer, butter and cheese making equipments. Steam generation, boilers and their accessories, vapour compression refrigeration system elements and controls, defrosting and condensers. Ion exchangers in water softening and demineralization operations in dairy plant. Waste water treatment and pollution control laws.
Note: -There is no separate syllabus for the disciplines of Basic Engineering and Textile Sciences for ARS Examination-2010. The syllabus of the disciplines of Basic Engineering and Textile Sciences of ARS Main Examination-2010 will be adopted for drawing papers for Prelim ARS Examination-2010 and ARS Main Examination-2010.