Dairy Science

Advanced Instrumental Analysis & Quality Control Standards

All PYQs 22 questions 6.13% weightage 0.37%

Physical & Physicochemical Properties of Milk

All PYQs 13 questions 3.62% weightage 0.39%

Milk Composition, Species Variation & Colostrum Chemistry

All PYQs 12 questions 3.34% weightage

Milk Carbohydrates: Chemistry, Structure & Reactions of Lactose

All PYQs 10 questions 2.79% weightage 0.86%

Milk Adulteration Detection: Starch, Urea, Detergents, Neutralizers & Synthetic Milk

All PYQs 9 questions 2.51% weightage

Analytical Methods: Fat, Solids-Not-Fat, Protein & Moisture Determination

All PYQs 7 questions 1.95% weightage 2.92%

Acid-Base Equilibria, Buffering Capacity & Redox Potential of Milk

All PYQs 3 questions 0.84% weightage

Milk Salts & Mineral Equilibria: Calcium, Phosphate & Citrate Partitioning

All PYQs 2 questions 0.56% weightage 0.83%

Chemical Quality Evaluation & Rapid Platform Tests of Raw Milk

All PYQs 1 questions 0.28% weightage 0.42%

Milk-Borne Pathogens, Food Infections, Intoxications & Bacterial Zoonoses

All PYQs 21 questions 5.85% weightage 1.3%

Spoilage Syndromes in Raw & Market Milk: Souring, Ropiness & Proteolysis

All PYQs 13 questions 3.62% weightage 2.12%

Psychrotrophic Microorganisms: Growth, Heat-Stable Enzymes & Chilled Milk Spoilage

All PYQs 11 questions 3.06% weightage 2.96%

Mastitis Microbiology, Detection Tests & Somatic Cell Count

All PYQs 8 questions 2.23% weightage 2.95%

Morphological, Physiological & Taxonomic Classification of Dairy Microorganisms

All PYQs 6 questions 1.67% weightage 2.53%

Natural Antimicrobial Systems in Milk & Inherent Defense Factors

All PYQs 6 questions 1.67% weightage

Microbial Genetics, Plasmids & Gene Expression in Dairy Microflora

All PYQs 4 questions 1.11% weightage 3.36%

Sources & Control of Microbial Contamination in Raw Milk

All PYQs 4 questions 1.11% weightage 0.85%

Thermoduric & Thermophilic Microflora: Survival & Heat-Induced Defects

All PYQs 3 questions 0.84% weightage 1.25%

Chemistry of Concentrated & Dried Milks: Heat Stability & Age Thickening

All PYQs 17 questions 4.74% weightage 0.46%

Chemistry of Ghee: Manufacture, Thermal Oxidation, RM, Polenske & Iodine Values

All PYQs 14 questions 3.90% weightage 1.71%

Whey Proteins: Physicochemical Properties, Isolation & Heat Denaturation

All PYQs 10 questions 2.79% weightage 0.86%

Chemistry of Cheese: Rennet Coagulation Kinetics & Gel Formation

All PYQs 10 questions 2.79% weightage 2.91%

Chemistry of Cream & Butter: Churning Phase Inversion & Flavor Chemistry

All PYQs 9 questions 2.51% weightage 1.24%

Cheese Ripening Biochemistry: Proteolysis, Lipolysis & Glycolysis

All PYQs 8 questions 2.23% weightage 0.44%

Chemistry of Indigenous Dairy Products: Khoa, Paneer, Chhana & Ghee Residue

All PYQs 8 questions 2.23% weightage 2.08%

Milk Lipids: Triglyceride Structure, Fatty Acid Profile & Melting Characteristics

All PYQs 7 questions 1.95% weightage 0.4%

Lipid Auto-Oxidation, Hydroperoxide Formation & Antioxidant Mechanisms

All PYQs 7 questions 1.95% weightage 2.92%

Chemistry of Fermented Milks: Dahi, Yoghurt, Lassi & Cultured Products

All PYQs 6 questions 1.67% weightage

Casein Micelle Chemistry: Subunit Composition, Structure & Stabilization

All PYQs 5 questions 1.39% weightage 1.69%

Chemistry of Ice Cream & Frozen Desserts: Emulsifiers, Stabilizers & Freezing

All PYQs 5 questions 1.39% weightage 1.69%

Milk Fat Globule Membrane (MFGM): Composition, Structure & Stability

All PYQs 2 questions 0.56% weightage 0.42%

Microbiological Criteria, Indicator Organisms & Regulatory Standards

All PYQs 16 questions 4.46% weightage 6.67%

Starter Genetics, Plasmids, Bacteriocins & Bacteriophage Resistance

All PYQs 12 questions 3.34% weightage

Microbiology of Thermal Processing: Pasteurization, UHT & Sterilization

All PYQs 12 questions 3.34% weightage 1.23%

Microbiology of Concentrated, Dried & Frozen Dairy Products

All PYQs 10 questions 2.79% weightage 0.4%

Dairy Starter Cultures: Taxonomy, Morphology & Industrial Classifications

All PYQs 9 questions 2.51% weightage 1.28%

Starter Metabolism: Glycolysis, Hexose Monophosphate & Citrate Pathways

All PYQs 9 questions 2.51% weightage 2.49%

Dairy Plant Hygiene, Clean-in-Place (CIP) & Biofilm Eradication

All PYQs 9 questions 2.51% weightage 5.05%

Microbiology of Fermented Milks: Dahi, Yoghurt, Cultured Buttermilk & Kefir

All PYQs 6 questions 1.67% weightage 1.24%

Probiotics, Prebiotics & Synbiotics in Dairy Systems

All PYQs 5 questions 1.39% weightage 0.83%

Microbiology of Cheese: Starter Inoculation, Ripening Flora & Spoilage

All PYQs 4 questions 1.11% weightage 0.41%

Microbiological Testing Methods, Rapid Diagnostics & Bioassays

All PYQs 4 questions 1.11% weightage 1.67%