ICAR AICE-JRF/SRF (PhD): Dairy Chemistry, Dairy Microbiology, Dairy Technology, Dairy Engineering · India · NTA for ICAR
Original practice questions written to the published syllabus · not past papersHow dairy plants are cleaned and sanitised: fouling chemistry, detergents, sanitisers, CIP design and verification, and hygienic equipment design.
In the exams: ICAR AICE subject 37 Unit 3 and subject 35a Unit 3; ICAR AIEEA-PG group 16 (dairy plant hygiene and sanitation); GATE XL-U Section 3 (CIP)
ICAR AICE-JRF/SRF (PhD) — Dairy Technology (37)
Unit 3: current trends in cleaning and sanitisation of dairy equipment, automation, ultrasonic techniques, biofilms, bio-detergents, innovations in sanitisers, mechanism of fouling and soil removal, assessing cleaning and sanitisation effectiveness, water conservation. Expect mechanism questions (type A and B fouling, Sinner's circle, biofilm resistance) and comparisons of sanitisers.
How our questions for ICAR AICE-JRF/SRF spread across the units of Cleaning-in-Place, Sanitation & Hygienic Design. Difficulty: 6 easy, 42 medium, 19 hard.
| CIP circuit design and flow velocity | 10 | |
| Detergents: alkalis, acids, sequestrants and surfactants | 8 | |
| Sanitisers: heat, chlorine, iodophors, quaternary ammonium, peracetic acid | 8 | |
| CIP systems: single-use, re-use and multi-tank | 7 | |
| Fouling and soil types in dairy plants | 6 | |
| Mechanism of soil removal: time, temperature, chemistry, mechanical action | 6 | |
| Hygienic design principles and 3-A and EHEDG guidance | 6 | |
| Biofilm control | 6 | |
| Cleaning of membranes, evaporators and dryers | 5 | |
| Verification: ATP, swabs and visual inspection | 5 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
A CIP pump delivers 20 m³/h through a 50.8 mm internal diameter line. What is the flow velocity, and does it meet a 1.5 m/s target?
D. 2.74 m/s, which meets it
v = (20 ÷ 3,600) ÷ (π × 0.0508² ÷ 4) = 2.74 m/s, above 1.5 m/s. The others forget the ÷4 in the area, the hour conversion, or halve the result.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
How much 1.75% available-iodine iodophor concentrate is needed for 500 L of sanitiser at 25 mg/L?
C. 714 g
Iodine = 500 × 25 mg = 12.5 g; concentrate = 12.5 ÷ 0.0175 = 714 g. 12.5 g is the iodine itself; the others multiply by the strength or forget mg-to-g conversion.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Why is the pre-rinse done with cool or warm, not hot, water?
C. Hot water bakes protein soil onto surfaces
Heat can denature and fix protein residues.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Sequestrants such as EDTA or gluconate are added to detergents to:
D. Prevent hardness scale
They bind hardness ions.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
For heavily mineral-rich (type B) deposits, a better sequence may be:
A. Acid first, then alkali, then acid
Removing the mineral layer exposes protein to alkali.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Why is evaporator run length limited even when heat transfer is still acceptable?
D. Thermophiles build up
Spore counts in powder are a key specification.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
In infant formula powder plants, dry areas are monitored especially for:
C. Salmonella and Cronobacter
These pathogens survive in dry environments.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Membrane cleaning is verified mainly by:
D. Clean water flux recovery
Flux recovery shows whether fouling was removed.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
A limitation of ATP tests is that they:
B. Do not identify specific micro-organisms
Swabs and cultures identify organisms.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
EHEDG certifies equipment based on:
A. Cleanability testing
Equipment is tested for in-place cleanability.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Ten here, 67 in the app. The Laisha app has every practice question we have written to ICAR AICE-JRF/SRF in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
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