TSPSC Assistant Dairy Syllabus 2021 PDF – Download TSDDCF Manager Grade II Exam Pattern Here!!!!

TSPSC Assistant Dairy Syllabus 2021 PDF – Download TSDDCF Manager Grade II Exam Pattern Here!!!!The Telangana State Public Service Commission Assistant Dairy Manager & Quality Control Officer Syllabus is provided here. Review the topics to get a sense of the challenging subjects. Candidates can then create a study programme based on the syllabus. The TSPSC Assistant Dairy Manager & Quality Control Officer Syllabus is available here.

TSPSC Syllabus 2021:

Name of the Board	Telangana State Public Service Commission
Name of the Post	Assistant Dairy Manager Grade – II
Vacancy	Various
Exam Date	Announce Soon
Status	Syllabus Available

TSPSC Assistant Dairy Exam Pattern 2021:

Written Examination (Objective Type)	No. of Questions	Duration (Minutes)	Maximum Marks
Paper-I: General Studies and General Abilities	150	150	150
Paper-II: Dairying (Degree Level) : Common for all	150	150	150
Total			300

Latest Government Job Notification 2021

Name of the Papers	Language of Examination
Paper-I: General Studies and          General Abilities	Bilingual i.e., English and Telugu
Paper-II: Dairying (Degree Level) : Common for all	English

TSPSC Assistant Dairy Syllabus 2021:

Paper-I: General Studies and General Abilities:

1. Current Affairs – Regional, National and International
2. International Relations and
3. General Science; India’s achievements in Science and Technology
4. Environmental issues and Disaster Management
5. Economy of India and Telangana
6. Geography of India with a focus on Telangana
7. Indian Constitution and Polity with a focus on local self Government
8. Society, Culture, Heritage, Arts and Literature of Telangana
9. Policies of Telangana State
10. History of Modern India with a focus on Indian National Movement
11. History of Telangana with special emphasis on Movement for Telangana Statehood
12. Logical Reasoning, Analytical Ability and Data Interpretation
13. Basic English

10th Pass Jobs Fresher’s 2021

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
• 14. Cleaning and sanitation of milk processing equipment and milk plant. Disposal and treatment of solid          and liquid waste of dairy plants.

Download TSPSC Assistant Dairy Syllabus 2021 PDF 

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