ICAR ARS 2024-2025 (PRE.ONLY) (ICAR ARS 21 DAIRY CHEMISTRY 2024)

3.8 (112)

Select Buying Options:

0

Buy Now and Pay Later in EMI's

Eligibility

Master’s degree in Dairy Chemistry/ Veterinary/ Animal Sciences with specialization in Dairy Chemistry

Exam Pattern

"Two separate competitive written  examinations (Computer Based Test + Written) followed by Viva-voce shall be conducted as per the following plan of examinations:-
Examination               Max. Marks  Duration
Preliminary-ARS         150              2 hours (Objective Type)
ARS – Main                   240             3 hours  (Descriptive Type)
Viva-voce                        60               1/3 marks will be deducted for each wrong answer in ARS-2021 (Preliminary)
Examination (Objective Type). There will be no rounding off of fractions of marks. This is a qualifying examination and marks scored will not be counted for final selection.             ARS-2021 (Mains) Examination Paper will have only one paper of 240 marks in the respective disciplines, to be attempted in 3 hours duration. The paper shall be divided in three parts A, B and C. Part ‘A’ will consist of 40 (forty) questions of 2 (two) marks each. In this 30 part, answers required will be of very short, not exceeding 10 (Ten) words at the most. Part ‘B’ will have 20 (twenty) questions of 5 (five) marks each requiring one or two paragraphs and/or graphic explanation. Part ‘C’ will have 6 (six) essay type or descriptive type questions. Each question will carry 10 (ten) marks and may have two or more parts. Answers are required to be written in the space provided below the question. In no case extra sheets will be provided. All questions in parts ‘A’ ‘B’ and ‘C’ will be compulsory. 

Syllabus

Unit 1

Milk constituents, their normal contents and physical and chemical nature. Specific compositional differences among milk from various species; Variations in milk composition due to breed, feed, season, stage of lactation and mastitis; Colostrum and abnormal milks, physical properties of milk; Acid base equilibria, oxidation-reduction potential, density, viscosity, interfacial tension, freezing point, electrical conductivity, thermal conductivity, refractive index, milk buffer capacity, physical equilibria among milk salts; Effect of various treatments on salt equilibria; Salt balance and its importance in processing of milk; Water activity, and its effect on shelf life; Colloids, properties and colloidal stability of milk; Emulsions, foams and gels formation, their stability and importance in dairy processing.
Lactose - structure, isomers, physical, chemical and biochemical properties. Browning mechanisms. Estimation and biosynthesis. Lactose intolerance. Significance of carbohydrates in milk and milk products. Distribution of trace elements in milk and their technological and nutritional importance; Water soluble vitamins - molecular structure and their levels in milk and milk products, biological significance, and factors affecting their levels.

Unit 2

Levels, distribution, isolation and genetic polymorphism of different milk proteins; Casein micelles - structure, size distribution, stability and physico-chemical properties; Casein models. Amino acid composition and physico-chemical properties of different fractions of caseins; Whey process, denaturation o milk proteins as influenced by temperature, pH and additives; Biosynthesis, structure, function and physico-chemical properties of o-lactalbumin and fi-lactoglobulin, immunoglobulins, lysozyme, lactoferrins, lipoproteins and fat-globule membrane proteins and their importance; Milk protein allergenicity; Role in immune response; Chemistry of milk enzymes and their significance with reference to milk processing and milk products. Kinetics of chemical reactions and enzyme kinetics; Casein hydrolysate, co¬precipitates, and whey protein concentrates; bioactive peptides.

Unit 3

Milk lipids - classification, composition, structure and general physical and chemical properties. Auto-oxidation - definition, theories, factors affecting, prevention and measurement. Antioxidants - mechanism of reaction and estimation. Lipolysis. Fatty acids - profile, properties and affecting factors. Unsaponifiable matter. Cholesterol - structure, forms, importance and level in milk. Chemistry of phospholipids and their role in milk and milk products. Fat - soluble vitamins - chemistry, physiological functions, levels in milk, cream, butter and ghee. Biosynthes s of milk fat. CLA biosynthesis and its nutritional and health benefits.

Unit 4

Milk adulteration and detection methods; Estimation methods for antibiotics, pesticides, heavy metals, lactose, lactate, protein, total solid, at, salt, vitamin C, calcium, phosphorous, iron, citric acid in milk and milk products. Estimation of vitamin A, total phospholipids and free fatty acids in ghee. Estimation of starch in food. Measurement of BOD and COD in dairy waste.

Unit 5

Cream - Size distribution of fat globules, creaming phenomenon, composition and properties of cream and dry cream. Chemistry of neutralization and ripening. Butter. Mechanism of churning during butter preparation. Desi and creamery butter composition, properties, microstructure, grading, standards and defects. Ghee Compositional differences in ghee prepared by different methods and variations in ghee and butter oil, Analytical constants and factors affecting them. Differences in cow and buffalo ghee. Hydrolytic and oxidative deterioration of ghee, their causes and prevention. Adulteration of ghee and methods of detection. Ghee grading, Antioxidants: natural and synthetic. Physico-chemical characteristics of buttermilk and ghee residue.

Unit 6

Heat stability of milk as affected by various milk constituents and additives. Role of protein-protein interaction and age gelation of UHT milk. Physical and chemical changes during preparation of concentrated milk and subsequent storage. Compositional differences between condensed and evaporated milk. Dried milk; Structure and physico-chemical properties. Physical properties of instat powder, Infant food. Spoilage of milk powder and its control. Khoa : composition and changes during manufacture. Composition and changes during preparation of chhana and paneer.

Unit 7

Cheese : Composition and varietal differences. Chemistry of rennin action. Influence of acidity, renneting and heat on the process of cheese manufacture. Changes during manufacture and ripening. Role and mechanism of action of stabilizers and emulsifiers, rheological properties and defects of cheese. Milk clotting enzymes from different sources - microbial, animal and plant. Theories and metabolic pathways of fermentation. Dahi, yoghurt and Acidophilus Milk : Composition and specific differences, chemical changes during fermentation, flavour development. Composition of Lassi and buttermilk. Nutritional and therapeutic significance of fermented milk products.

Unit 8

Ice-cream : Composition and physical structure, changes during ageing, freezing, hardening and defects. Role and mechanism of stabilizers and emulsifiers. Kulfi: composition and differences with ice-cream.

Unit 9

Definition of quality, quality control and assurance. Standards, statutory and voluntary organization. PFA act, sampling, labelling, PFA and AGMARK, BIS, IS09000 standards for milk products. Total quality management, sensory evaluation of milk and milk products. Calibration of glasswares (lactometer, butyrometer, milk pipette, thermometer) used in Quality control laboratory, legal requirements of packaging material and product information, nutrition labelling.

Unit 10

Spectroscopy - UV - Vis spectrophotometry, IR. Separation techniques : TLC, GLC, HPLC, Ion exchange, size exclusion, affinity chromatography, analytical sedimentation, sedimentation equilibrium, isopycnic ultracentrifugation. Ultrafiltration. Precipitation by salting out agents. Electrophoresis - PAGE, SDS-PAGE, Radio-tracers technique. Flame photometry and potentiometry (principle, various electrodes, electrometric measurements of pH, buffers).

Student's Feedback

(4)

I find its excellent. I appreciate publishing enriching students' knowledge for them to stand out in any competitive exam.

Ashish Singh

(4)

Very informative and course oriented, which benefits all students and those preparing for competitive exams.

Shailesh Kumar

(3)

Best material to inspire many young people who are trying their hardest in competitive exams.

Ajay Mehra

(4)

I've been searching for something like this for a long time. They stand out among others. The author appears to have done extensive research. Students and parents should buy it. It's worth reading.

Satish Kumar

(5)

I've been finding it hard to improve my learning style to use my study time best. There content is exceptionally well written and researched to provide tools and realistic approaches I can now use for the rest of my life. It was fantastic!

Sourav Sinha

(4)

very nice

KAVITA ADHIKARI

(1)

KUSHAL H R

(4)

Sumit Jain

(4)

Pandhiri Kruparani

(3)

ADARSHA B S

(2)

MALLAMMA

(4)

SANKARA ANUSHA

(5)

Mohit Shalikram Janbandhu

(3)

SAKLAIN MUSTHAQ

(4)

Dhanushree HK

(1)

Alok Sahu

(4)

Guptnath Trivedi

(5)

Prafulla Kumar Paul

(4)

Dola sireesha Vanaparthi

(3)

J M KAVANA
Payment Methods