ICAR AIEEA-PG: Dairy Science (group 16) and Dairy Technology (group 17) · 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 AIEEA-PG — Dairy Science (group 16) and Dairy Technology (group 17)
Dairy plant hygiene and sanitation, microbiology of equipment and personnel, CIP of dairy equipment, materials and sanitary features. Expect direct MCQs on detergents, sanitisers, CIP sequence and verification.
How our questions for ICAR AIEEA-PG spread across the units of Cleaning-in-Place, Sanitation & Hygienic Design. Difficulty: 18 easy, 5 medium, 0 hard.
| Sanitisers: heat, chlorine, iodophors, quaternary ammonium, peracetic acid | 5 | |
| Detergents: alkalis, acids, sequestrants and surfactants | 3 | |
| Fouling and soil types in dairy plants | 3 | |
| Verification: ATP, swabs and visual inspection | 2 | |
| CIP systems: single-use, re-use and multi-tank | 2 | |
| Hygienic design principles and 3-A and EHEDG guidance | 2 | |
| Pest control and personal hygiene | 2 | |
| Mechanism of soil removal: time, temperature, chemistry, mechanical action | 1 | |
| CIP circuit design and flow velocity | 1 | |
| Cleaning of membranes, evaporators and dryers | 1 | |
| Biofilm control | 1 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
A 10 mL sample of CIP caustic needs 3.75 mL of 1 N HCl to neutralise it. What is its NaOH concentration (40 mg NaOH per meq)?
A. 1.5% (w/v)
3.75 meq × 40 mg = 150 mg in 10 mL = 1.5 g/100 mL. 0.375% ignores the 40 mg factor; 3.75% reads mL as %; 0.15% slips a decimal.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
A sanitiser reduces a surface count from 10⁶ to 10¹ cfu. How many log reductions is that?
B. 5
6 − 1 = 5 log units. 6 is the starting log; 1 is the final; 10 confuses the base.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Type A fouling, typical of pasteuriser heating sections, is mainly:
C. Protein
Type A deposits (about 75–110 °C) are soft, voluminous and protein-rich.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Why does calcium phosphate deposit on hot surfaces?
A. Its solubility falls as temperature rises
Inverse solubility causes precipitation on the hottest surfaces.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Milkstone on farm equipment forms when:
B. Acid cleaning is neglected
Calcium phosphate, protein and fat build up without periodic acid washes.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Sinner's circle describes cleaning as a balance of:
D. Time, temperature, chemistry and mechanical action
Reducing one factor needs more of another.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Which sanitiser leaves a residual film and is weak against Gram-negative bacteria and spores?
D. Quaternary ammonium compounds
QACs are mainly used on environmental surfaces.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Hot-water sanitising of closed equipment commonly uses water at about:
A. 85–90 °C
The coldest point of the circuit must reach the set temperature for the set time.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Why are spray dryers often dry-cleaned between runs?
A. Wet powder deposits breed microbes
Wet cleaning is done at intervals and followed by thorough drying.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
A hygienic surface finish for product contact is commonly:
D. Ra ≤ 0.8 µm
Smoothness limits soil and bacterial attachment.
Further reading: Tamime (ed.), Cleaning-in-Place: Dairy, Food and Beverage Operations
Ten here, 23 in the app. The Laisha app has every practice question we have written to ICAR AIEEA-PG 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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