CUET PG 2024 Syllabus Diary Technology

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Syllabus
for

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Note:
i. The Question Paper which will have 75 questions.
ii. All questions will be based on Subject-Specific Knowledge.
iii. All questions are compulsory.
iv. The Question paper will be in English.

Milk production management and Dairy Development
 Indian and exotic breeds of dairy animals; Management of dairy animals; milking procedure and
practices for quality milk production; Dairy farm records and their maintenance; Milksecretion
and milk let-down.
 Socio-economic and geographical features of Indian dairying; annual milk production and per capita
availability
 Five-year plans and dairy development; co-operative dairy organizations, Anand pattern and
perspectives; Operation Flood- I, II, III programmed; Dairy development Corporations,
Co-operative Dairy Federations.

Introduction to Dairy Microbiology
 Milk production hygiene and critical risk factors affecting microbiological quality on-farm;
 Microorganisms associated with raw milk and their classification based on growth
temperature– psychographs, mesophiles, thermoduric and thermophiles; Mastitis milk:
Microflora of mastitis milk and its importance in dairy industry
 Good Hygiene Practices (GHP) during milk production operations
 Collection and transportation of milk;
a) Organization of milk collection routes
b) Practices for collection of milk, preservation at farm, refrigeration, natural
microbial inhibitors, immunoglobulin, lactoferin, lysozymes, lactoperoxidase (LP)
systems.
c) Microbial quality of milk produced on farm
d) Chemical tests for grading raw milk.
e) Microbiological tests for grading raw milk; Microbial metabolites and their role in
spoilages - souring, curdling, gassiness, ropiness, proteolysis, lipolysis, abnormal
flavors and color; Antimicrobial systems in raw milk; Food poisoning, food
infections, toxic-infections and other milk borne diseases and theircontrol; isolation and
identification of conventional and emerging dairy pathogens; detection of microbial
toxins, drug residues in milk and their public healthimportance.

Unit operations
• Fluid mechanics- properties of fluids, Bernoulli’s equation and its applications, hydraulic
systems; Types of Pumps: Sanitary pumps, Standards for Centrifugal and Positive Rotatory Type
of pumps; Refrigeration and air-conditioning; Heat-transfer and thermodynamics; mechanical
separations; engineering of mechanics; theory of machine; strength of materials; materials of
fabrications.

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Market Milk
 Chemical composition of various food of plant and animal origin,
 Structure and functions of food constituents’ additives, preservatives, flavor’s and
antioxidants, composition and physio-chemical and nutritional properties of milk and
colostrum, effect of heat processing on nutritive value;
 Chemistry of milk, constituents, nutrients and milk products; Milk collection and RMRD
activities, clarification and storage, Homogenization, pasteurizer, Bactofugation, termination,
sterilization, UHT Processing. Toned, doubled toned, reconstituted, recombined, flavored,
homogenized vitaminized, sweet acidophilus milk, sterilized milk, etc.;
 Principles of thermal processing: kinetics of microbial destruction, thermal death curve,
Arrhenius equation, D value, Z value, F0 value, Q10 value. Factors affecting thermal destruction of
micro-organisms.
 Bacteriological aspects of milk processing - Thermization, pasteurization, boiling, sterilization,
UHT, bactofugation, and membrane filtration. Defects in market milk.

Dairy Engineering
 Sanitization: Materials and sanitary features of the dairy equipment; can washers, bottle
washers; CIP cleaning and designing of system.; Mechanical Separation: Fundamentals
involved in separation; Sedimentation; Principles involved in filtration, Principles of
centrifugal separation, different types of centrifuges; clarifiers, processors, cream
separator, self-desludging centrifuge, Bactofuge;
 Homogenization: Classification, single stage and two stagehomogenizer pumps;
Pasteurization: Batch, flash and continuous (HTST) pasteurizers, Flow diversion valve;
 Different type of sterilizers: in bottle sterilizers, autoclaves, continuous sterilization plant,
UHT sterilization;
 Filling Operation: Principles and working of different types of bottle filters and capping
machine, pouch filling machine (Pre-pack and aseptic filling bulk handling system, Mixingand
agitation:
 Theory and purpose of mixing; Materials and sanitary features of the dairy equipment; Aseptic
packaging and equipment; Computerization and Automatic Process Controls in Milk
Processing.

Fat Rich Milk Products
• Composition and processing of cream, butter, ghee, butter oil, low fat spreads; spoilage ofghee
and use of antioxidants, test for the quality of butter, ghee, adulterants, neutralizers and preservatives,
their detection, heat stability of milk; Microbiological quality of cream and butter.

Condensed and Dried milk
 Definition, legal standards and manufacturing: Condensed milk, sweetened condensed milk,
evaporated milk, dried milk like skim milk powder (SMP), whole milk powders; Heat stability of
milk and condensed milk; Dried Milks: Manufacture of and heat classified powders, Physio-
chemical changes taking place during manufacture of dried milks, Physical properties of dried milks,
milk during manufacture and storage, their causes and prevention, PFA, BIS and International
Standards for dried milk Principles of evaporation, drying. Atmosphere concentration, Vacuum
Pan, Fluidization. Care of Vacuum Pan, Atmospheric Drum Dryer. Spray Dryer principles of
dairy plant layout and design, Functional Design, space requirement of Milk Plant; Processing of
infant food; Microbiological quality of concentrated dairy products, dried milks, infants milk
foods; physio-chemical changes in the manufacture and storage of milk powder, lactose,
crystallization and its significance. Defectsin condensed and dried milk.

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Fermented milk products
 Microbiology of dairy starters; Classification, Metabolism of Lactic Acid Bacteria and
diacetyl production, production of antibacterial substances by lactic starter
cultures;
 Preservation, propagation and quality control of dairy starters and their inhibition by antibiotic
residues, detergents, sanitizers, bacteriophages etc.; chemistry and microbiology of milk
fermentations, chemistry of rennin coagulation of milk and changes occurring during ripening of
cheese, cheeses and application of probiotic concept in dahi, yoghurt, Kefir, Kumiss, Bulgarian
milk, cultured buttermilk, leben, Yakult, cheddar and processed cheese; Role of starter culture in
relation to cheese quality; rennet substitutes. Manufacture of different varieties of cheese:
Cheddar, Gouda, Swiss, Mozzarella, Cottage; Accelerated ripening of cheese. Microbiological
defects in cheese.

Traditional Dairy products
 Indigenous dairy products: Khoa and its related products like Burfi, peda, Milk cake, Kalakhand,
Gulabjaman, Rabri and Basundhi; Channa and its based sweets like Rasogolla, Sandesh, Ras-
malai; Paneer; Srikhand; Misti dahi; Kheer and Payasam; Factors affecting the microbiological
quality of these products during production, processing, handling, storage and distribution;
physicochemical changes during the manufacture of indigenous milk products, and its chemical and
microbial standards (legal specifications)

Ice-cream and Frozen milk products
• Definition, classification and composition of ice cream and other frozen desserts; Stabilizersand
emulsifiers-their classification, properties and role in quality of ice-cream; Technological aspects of
ice cream manufacture; Effect of process treatments on the physio-chemical properties of ice-
cream mixes and ice cream, Processing and freezing of ice-cream mix andcontrol of over run,
Packaging, hardening, storage and shipping of ice-cream, Defects in ice cream; food safety & legal
standards

Dairy By-products
 Dairy by-products in India and Abroad; Whey and its related Product like fermented whey
beverages, Deproteinized and demineralized whey; butter milk and ghee residue, By- products
from skim milk like casein, casein hydrolysates, etc.; Lactose; Nutritional characteristics of
byproducts.

Packaging and sensory of milk and milk products
 Sensory evaluation and judging of milk and milk products, types of packaging materials andtheir
properties, Packaging of milk and dairy products; packing forms and operations, problems in food
packaging, recent advances in packaging dairy and food products. Modern PackagingTechniques:
Vacuum Packaging, Modified atmosphere packaging (MAP), Eco-friendly packaging, Aseptic
Packaging (AP), Intelligent Food Packaging. Nutritional labelling of food products

Quality assurance of dairy products
• Dairy plant hygiene and sanitation - Microbiology of air, water, equipments, packaging
materials, personnel, disposal of dairy waste; quality (ISO 9001:2000) and food safety
(HACCP) system and their application during milk production and processing;
Microbiological standards for milk and milk products - PFA, BIS, Codex/ ISO standards (ISO
22000:2005).

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