TSPSC Assistant Dairy Manager Gr II Syllabus 2018 | 48596


Telangana State PSC Assistant Dairy Manager Gr II Syllabus

Telangana State Public Service Commission is the youngest Public Service Commission in the country constituted vide GO Ms No.43, GA(Ser.A) Department, dt. 8.8.2014. Hyderabad State was one of the prominent princely State in India and inherits over 400 years of rich tradition and culture with unparalleled grace and historical significance.

Under the A.P. re-organisation Act 2014, the Telangana State came into existence with effect from the appointed day i.e., 02.06.2014. Section 83(2) of the Andhra Pradesh Re-Organisation Act, 2014 (Central Act.6/2014) provides for constitution of a Public Service Commission in the Successor State of Telangana.

Telangana Public Service Commission going to conduct the written examination for the posts of Assistant Dairy Manager Gr II posts. Here we provide the Syllabus for TSPSC Assistant Dairy Manager Gr II. Candidates can check the below details before appearing the test.

Syllabus for TSPSC Assistant Dairy Manager Gr II:

Paper-I: General Studies and General Abilities

• Current Affairs – Regional, National and International

• International Relations and

• General Science; India’s achievements in Science and Technology

• Environmental issues and Disaster Management

• Economy of India and Telangana

• Geography of India with a focus on Telangana

• Indian Constitution and Polity with a focus on local self Government

• Society, Culture, Heritage, Arts and Literature of Telangana

• Policies of Telangana State

• History of Modern India with a focus on Indian National Movement

• History of Telangana with special emphasis on Movement for Telangana Statehood

• Logical Reasoning, Analytical Ability and Data Interpretation

• Basic English

Paper. II. Dairying (Degree Level): Common for all

• Status of dairy processing industry in

• Design and layout of different milk processing plants (Chilling, liquid milk and milk products) and their

• Composition and nutritive value of various milks and variations in composition of milk. Sampling of milk and milk products for chemical and microbial analysis.

• Detection of adulterants in milk. Physico – chemical properties of

• Microbes of dairy importance and microbiological fermentations of milk and milk

• Pricing systems of milk and milk

• Chilling, standardization, pasteurization sterilizations (incl.UHT) homogenization and

• Manufacture of dried milk, condensed milk and infant

• Preparation of butter, paneer/channa, Ghee, khoa, lassi. Dahi, ice – cream, cheddar cheese and other dairy by

• Good manufacturing

• Implementation of HACCP. Quality evaluation of milk and milk

• Toxic/pesticides residues in milk and  milk Packaging, transportation, storage and distribution of milk and milk products.

• Organic milk food products. Legal (FSSAI) and BIS/Agmark standards of milk and milk

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