ICAR ARS 2024-2025 (PRE.ONLY) (ICAR ARS 22. DAIRY MICROBIOLOGY 2024)

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Eligibility

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

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

Microflora associated with milk and milk products and their importance. Morphological, natural, physiological, spoilage and pathogenic characteristics of commonly occurring microbes in milk and milk products; Newer approaches for classification of microorganisms; types of microbes in normal and mastitic milk and importance of somatic cell counts; Food poisoning, food infections, toxi-infections and other milk borne diseases; Emerging food borne pathogens associated with milk and milk products; Epidemiological studies using DNA fingerprinting techniques like RAPD, RFLP, DGGE, TGGE, Rep-PCR, etc. Sources of microbial contamination of raw milk and their relative importance in influencing quality of milk during production, collection, transportation and storage. Microbial and chemical changes in raw milk during chilling and refrigeration.

Unit 2

Bacteriological aspects of processing techniques like bactofugation, thermisation, pasteurization, sterilization, boiling. UHT, pulsed field treatment and membrane filtration of milk. Types of spoilages in heat-treated milks. Enumeration of heat resistant microbes. Germination and sporulation of bacterial spores; Prevention of post-processing contamination in heated milk. Identification of sources of contamination in heat treated milks. D, F and Z values for various microbes. Heat induced damage and repair in bacterial cells. Role of resuscitation in recovery of heat injured microbial cells; Bacteriological grading of raw and heat-treated milk. Microbiological spoilage aspects of thermally processed milks; Role of psychrotrophic, thermoduric, thermophilic bacteria and their metabolites in milk spoilage, biofilms.

Unit 3

Naturally occurring preservative systems in milk like LP system, Immunoglobulins, Lysozyme, Lactoferrin, etc. Preservation of milk and milk products by physical (irradiation) and chemical agents; Food grade Biopreservatives (GRAS), Bacteriocins of lactic acid bacteria; Nisin and other antimicrobials produced by ^actic Acid Bacteria (LAB). Application of bacteriocins as food grade bio preservatives in enhancing shelflife of foods; Enhancing antimicrobial potentials of LAB by recombinant DNA technology and Genetic engineering; Residues of antibiotics, detergents, sanitizers, pesticides and aflatoxins in milk, mode of action on microbes and biological consequences - as well as their detection by newer approaches like Charm test, HPLC, ELISA and biosensor based techniques.

Unit 4

Microbiological quality of fat rich products (cream and butter); Frozen dairy products (ice-cream); Concentrated dairy products (evaporated and sweetened condensed milk) and Dried milks (roller and spray dried milks and infant foods); Factors influencing the microbiological quality of above products during their production, processing, handling, storage and distribution; Microbial defects associated with these products and their control; Microbiological safety in relation to potential pathogens and their public health significance; National and International microbiological standards for dairy products (BIS, ICMSF, Codex Alimentarius Standards).

Unit 5

Lactic Acid Bacteria (LAB) as starters : Types of starter cultures and their classification; Identification of LAB based on conventional and molecular techniques such as 16S rRNA sequencing. Ribotyping, PCR and DNA fingerprinting; Microbiology of starter cultures; Single and multiple strain cultures, and custom cultures; Associative growth of starter cultures; Concepts of starter growth and metabolism of lactose and citrate; Production of taste and aroma compounds by starters in fermented milks and milk products; Changes caused by starters in milk during growth; Modem trends in propagation, production and preservation of starter cultures; Production of starter concentrates; DVS starters: Judging of starter quality and activity; Starter defects; Starter failure; Intrinsic and extrinsic factors associated with starter failure; Bacteriophages of dairy starters and their impact on dairy industry; Prevention and control of starter failures. Genetics and molecular biology of acid, flavour and therapeutic properties of LAB. Role of plasmids in their metabolism; Genetic manipulation of LAB for ameliorated performance; Food grade cloning and expression vectors; LAB as hosts for expression for heterologous proteins and development of food grade oral vaccines; LAB genome projects.

Unit 6

Dairy products as functional / health foods : LAB as probiotics in development of health foods; Selection criteria, colonization and functional properties; Antibacterial and therapeutic properties of probiotic cultures; Survival and stability of probiotics in health foods, gut and their tracking; Concept of probiotics and synbiotics; Genetic markers of probiotic functions and their application for mass screening; Genomics of probiotic Lactobacilli and Bifidobacteria; Cloning and sequencing of probiotic genes; Sequence analysis; Blast, Clustal W and Clustal X. Pair-wise and multiple alignment; Homology and Phylogenetic tree / dendrograms; LAB as nutraceutical ingredients - a source of vitamin synthesis and exopolvsaccharide production; Bioactive peptides and their role as nutraceuticals in dairy foods.

Unit 7

Role of starters in the preparation of yoghurt, koumiss, kefir, cultured buttermilk, and whey based beverages and other fermented products; Therapeutic properties of fermented foods; Microbial defects in these products, safety and their prevention and control; Microbiology of hard, semi-hard and soft varieties of cheese; Role of starter culture and non-starter lactic acid bacteria (NSLAB) during preparation and ripening of cheese; Accelerated ripening of cheese; Production and use of microbial rennet substitutes; Recombinant chymosin and its application; Defects in cheese, Microbiological safety and their prevention and control.

Unit 8

Microbiological quality of indigenous dairy products, viz., khoa and chhana based sweets: Burfi, peda, rasogulla, gulabjamun, kheer, kulfi, shrikhand, paneer, dahi, lassi, ghee, etc. Sources of microbial contamination, their role in spoilage of these products and their microbiological safety, Prevention and control: Role of personnel and environmental hygiene at the level of production and processing; Need for microbiological standards for assessing the quality and safety of indigenous products; Concept of TQM and HACCP implementation in improvement of quality and safety of indigenous products; Current role of modified packaging for extending the shelf stability of indigenous dairy products, Antimicrobial packaging, controlled and modified atmosphere (CAP / MAP) based technologies.

Unit 9

Preparation of byproducts from dairy effluents by microbial fermentation; Cleaning and sanitization of equipments, machineries and other contact surfaces used in production and processing of milk and milk products; Types of detergents and their mechanisms of soil removal from the surfaces; Efficacy of sanitizers including gaseous disinfectants and evaluation of sanitizing disinfectant properties; Factors affecting activity of detergents and sanitizers; Built detergents, commercial detergents and combined detergent-sanitizers; Biological consequences of daily waste disposal; Disposal of dairy effluents after microbial treatment; BOD and COD analysis in dairy effluents; Microbiological quality of air and water used in Dairy Plants.

Unit 10

Microbiological aspects of quality control and quality assurance in production of milk and milk products; Good Manufacturing Practices (GMP) and the relevance and Sanitary Standard Operating Procedures (SSOP); Importance of Total Quality Management (TQM) in dairy industry; Application of HACCP programme in dairy industry; Safety concerns of bio-film formation on equipment surfaces and their control measures; Risk assessment approaches and role of productive microbiology in dairy foods; Conventional and current methods like imepdence, ATP luminescence, pyruvate, etc. in detection of food pathogens; Application of immunological, PCR, Real time PCR, DNA probes, Microarrays (Biochips) and Biosensors, etc. for detection of food pathogens; Biosafety of Genetically Modified Organisms (GMOs) / foods.

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