Advt Backlog

8/17/2019 Advt Backlog

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>kj[k.M ljdkj

>kj[k.M deZpkjh p;u vk;k sx]

e-mail- [email protected]

foKkiu la[;k&02@2015

xO; rduhdh inkf/kdkjh i zfr;ksfxrk ijh{kk& 2015s

cSdykWx fjfä

1- dkfeZd] iz'kklfud lq/kkj rFkk jktHkk"kk foHkkx ds i=kad&11@d0p0vk0&02&11@2014dk0 1838 vuq0 fnukad&25-02-2015] ds }kjk vxzlkfjr funs’kd xO; ds i= la[;k&xO; ¼LFkk0&2½93@13&126 fnukad&02-02-2015] }kjk la lw fpr fjfDr;ks a ds fo:) fu;qfDr ds fy, lq;ksX;

mEehnokjka s ds p;u gs rq Hkkjr ds ukxfjdks a ls fofgr izi= es a xO; rduhdh inkf/kdkjh izfr;ksfxrk ijh{kk& 2015 ds fy;s vk Wu&ykbZu ¼Online½ vkosnu i= vkaef=r fd;s tkrs gSaA mEehnokj vgZrk

vuqlkj fuEukafdr 'kS{kf.kd ;ksX;rk rFkk fu/kkZfjr vk;q lhek ds vUrxZ r vkosnu ns ldrs gSAvkWu&ykbZu ¼ Online½ vkosnu vk;ksx ds osclkbZV& www.jssc.in ij ykWxbZu (log in) djds

lefiZ r fd;k tk ldrk gSA

2-

fjfDr;k s dk fooj.k %&

Øe la0

ls ok dk uke inukevkj{k.k oxZ

dqy fjfä¼{kSfrt vkj{k.k½

efgyk

1 2 3 4 5

xO; rduhdh inkf/kdkjh

¼i'kqikyu ls ok½


vuqlw fpr tutkfr 15 01vuqlw fpr tkfr 06

&

vR;Ur fi0 oxZ vuq&1 02 &ldy ;k sx 23 01

3- ijh{kk ds fy, vkosnu nsus ds iw oZ vH;FkhZ ;g lqfuf'pr gks ys a fd os foKkfir in dh ik=rk ds fo"k; ij izdkf'kr lHkh 'kÙkk s Za dks iw jk djrs gS aA ijh{kk es a cSBus dh vuqefr iw .kZr%vkSicfU/kd gksxhA ijh{kk ds fy, izos'k i= fuxZ r gksuk izekf.kr ugh djrk gS fd vH;FkhZ foKkfir inks a ij fu;qfDr ds fy, p;u gs rq fu/kkZfjr ik=rk iw jh djrs gSa D;ka sfd vk;ksx ijh{kk ds ckn

viuh lqfo/kk ds vuqlkj fdlh Hkh le; vH;fFkZ;ks a dh ik=rk ls lEcfU/kr izek.k i=ks a dh tk¡pdjsxkA Áek.k i= tk¡p ds i'pkr vH;FkhZ dh ik=rk ds fcUnq ij vafre fu.kZ; gks ldsxkA

4-

blh in ds fy, foKkiu la[;k& 01@2015 fu;fer fjfä;ks a ds fy, Ádkf’kr fd;k x;k gSA foKkiu la[;k& 01@2015 ,oa 02@2015 nksuks foKkiuks a ds fy, vgZÙkk ÁkIr vH;FkhZ ,d lkFk ,d gh vkosnu dj lds axs vkSj bl vk'k; dk fodYi vkWu ykbZu vkosnu Hkjus es a miyC/k jgsxkAnksuks foKkiuks a ds fy, ,d lkFk vkosnu djus dh fLFkfr es a ,d gh ijh{kk 'kqYd ns; gksxkA ;fn dksbZ vH;FkhZ flQZ ,d foKkiu ds fo:) vkosnu ns rs gS oSlh fLFkfr es a Hkh mUgs a ,d ijh{kk 'kqYd nsuk gksxkA


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2

bu nksuks foKkiuks a ds fy, ,d gh ijh{kk ** xO; rduhdh inkf/kdkjh Áfr;k sfxrk ijh{kk&2015 ** vk;ksftr dh tk;sxhA

5- dafMdk& 2 es a of.kZr inks a dk osrueku ,oa U;w ure rduhdh ;ksX;rk fuEuor~ gS%&

Øe la0 inuke o srueku U; wure 'kS{ kf.kd ;ksX;rk

1 2 3 4

1


os ru cS aM ih0ch0II& :09300&34800 xz sM os ru& :04200

vkosnu tek djus dh vafre frfFk rd fdlekU;rk ÁkIr fo’ofo|ky; ls pkj o"kks Za dh Ms;VsDuksykWth@Ms;jh foKku@Ms;jh foKku ,VsDuksykWth@Ms;jh glcSUMªh ¼ Dairy Husbandry½ Lukrd fMxzhA

'kS{kf.kd ;ksX;rk ds fu/kk Zj.k ds fy, online vkosnu n su s dh v a fre frfFk dks vk/kkj frfFk

¼Reference Date½ ekuk tk;sxkA ;fn dksb Z vH;FkhZ bl frfFk rd fu/k kZfjr 'kS{ kf.kd ;k sX;rk

ugh a /kkfjr djrs gS rks o s vk;k s X; le>s tk;s x sA

6- vk;q lhek%& mez dh x.kuk fnuk ad& 01 -08-2015 d s vk/kkj ij dh tk;s xhA

1- U;w ure mez & 22 o"kZ A2- vf/kdre mez %&

¼d ½ vR;Ur fiNM+ k oxZ& ¼vuq lw ph& 1½ 37 o"kZA¼[k½ vuqlw fpr tutkfr@vuq lw fpr tkfr 40 o"kZA

7- foKkfir inks es a fu%’kä tuks a ds fy, dksbZ vkjf{kr in ugha gS ysfdu n`f"V fu%’kä]ew d&cf/kj ,oa pyu&ls jsczy ikylh fu%’kärk Js.kh ds fu%’kä tu vkosnu ns ldrs gSaA fu%’kätuks a ds fy, mez lhek es a dksbZ NqV ns; ugha gksxhA ek= n`f"V fu%’kä ,oa pyu&ls jsczy ikylh fu%’kärk Js.kh ds mEehnokjks a dks muds vuq jks/k ij LØkbZc dh lqfo/kk nh tk;sxhA fu%’kä Js.kh ds

mEehnokjks a dks ijh{kk es a mÙkj nsus ds fy, 20 feuV izfr ?kaVk dh nj ls vfrfjä le; fn;k tk;sxkA fu%’kätuks a dks nh tkus okyh lqfo/kk lacaf/kr foLr`r lw puk foojf.kdk ij ns[kh tk ldrh gSA

8- ijh{kk dk Lo:i

1 - ijh{kk dk Lo:i ,oa ikB~;Øe %& ijh{kk ,d pj.k es a] pkj ikfy;ks a es a yh tk;sxhAÁFke i=& fgUnh ,oa vaxzsth Hkk"kk& nksuks a Hkk"kkvks a ds 50&50 Á’u iw Ns tk;s axs ,oa ijh{kk vof/k 2 ?kaVs dh gksxhAf}rh; i=& lkekU; Kku ,oa lkekU; foKku& nksuks a fo"k;ks a ds 50&50 Á’u iw Ns tk;s axs,oa ijh{kk vof/k 2 ?kaVs dh gksxhAr`rh; i=& Ms;jh foKku fo"k; ls 200 Á’u iw Ns tk,axsA ijh{kk vof/k 3 ?kaVs dh gksxhAprqFk Z i=& Ms;jh foKku fo"k; ls 200 Á’u iw Ns tk,axsA ijh{kk vof/k 3 ?kaVs dh gksxhA


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Á’u i= &2 d h Hkk kk fgUnh ,oa v a x zsth e s gks xhA Á’u i= &3 ,oa 4 dh Hkk kk flQ Z

v ax zt h e s gks x hA Á ’u i=&1 e s fgUnh fo k; l s l a c af/kr Á’u fgUnh es ,o a v a x zt h fo k; l s l a c af/kr

Á’u vax zsth e s gks x sA

Á’u i=&1 ,oa 2 ijh{kk ,d gh frfFk dks n ks ikfy;k s e s vk;k s ftr dh tk;sxh

vk Sj Á’u i=&3 ,oa 4 dh ijh{kk nw ljh vU; frfFk dks n ks ikfy;k s e s vk;k s ftr dh

tk;sx hA ÁR; sd Á’u ds fy, 3 v a d fn;s tk; s x s ,o a ÁR; s d xyr mÙkj d s fy, 1 v ad dh dVk Srh

dh tk;sxhA

¼2.½ ijh{kk dk ikB ~;Øe %& foojf.kdk d s ifjf’k V ij miyC/k g S A fooj f. kd k d ks

vk;k sx d s o s olkb ZV& www.jssc.in ij n s[kk tk ldr k gSA

9- ijh{kk 'kqYd %&

ijh{kk 'kqYd :0 500 ¼ik ¡p lkS :i;s½ gSAi jh{kk 'kqYd es N w V%&

>kj[k.M jkT; ds vuqlw fpr tutkfr@vuqlw fpr tkfr ds vH;fFkZ;ks ads fy;s ijh{kk 'kqYd :0 125 ¼,d lkS iPphl :i;s½ gSA ijh{kk 'kqYd dk Hkqxrku cS ad

}kjk fuxZr cS ad Mªk¶V] tks Jharkhand staff selection commission payable at

Ranchi ds i{k es a fuxZr gks] ds }kjk fd;k tk ldrk gSA fcuk ijh{kk 'kqYd Hkqxrku fd;svkosnu i= Lohdkj ugha gks axs vkS j os jÌ fd;s tk ldsxs aA ijh{kk 'kqYd vÁfrns; ¼ NonRefundable½ gksxkA

10 - vkWuykbZu vkosnu i= lefiZ r djus dh vof/k& vkosnu fnukad&10-07-2015 le; 11-00cts iw okZg~u ls fnukad& 09-08-2015 ds 05-00 cts la/;k rdA vkWu&ykbZu vkosnu dks

Hkjus ds fy, fn, x;s fn'kk funs'k dk v{kj'k% ikyu djs aA vkosnu i= es a nh xbZ lw pukvks a ls iw .kZ la rq"V gksus ds i'pkr gh vkosnu i= dks tek ¼ Submit½ djs aA vkosnu i= Hkjus dsfy, vk;ksx ds os olkbZV www.jssc.in ij tk,¡ ,oa Online Application for DTOCE-2015 ij Click djs a rFkk vkosnu i= Hkjs aA vkjf{kr oxZ ds vH;fFkZ;ks a ds fy, ;g lqfo/kk gksxh fd foKkiu la[;k&1@2015 ds lkFk foKkiu la[;k&2@2015 dh ijh{kk es a lfEefyr gksus ds fy, viuk fodYi ,d gh vkosnu es a ns ldrs gS aA

vkonsdks d ks l w fpr fd;k tkrk gS fd vkosnu Submit dju s d s i w o Z Hkjs x; s vko s nu dk

Preview Bhd ls n s [k ysA ;fn Preview es dks bZ =qfV gS rks ml s lq/kkj dj gh vkos nu

Submit djsA ,d ckj vko snu Submit dju s d s i’p kr ~ o S lh dk sb Z Hkh Áfof V;k¡] tks

ijh{kkQy dk s ÁHkkfor djrh gS ] e s dks b Z cnyko@lq/kkj dk nkok ekU; ugh a fd;k tk;s xkA

11 - ON LINE vkosnu i= dks Hkstuk %&

Hkjs gq, vkosnu i= dks vkWu&ykbZu Submit djus ds i'pkr vkonsu i= dk fÁaV vkmV ys ys a ,oa bl fÁaV vkmV dh Nk;kÁfr] cSad Mªk¶V ¼ew y :Ik es a½ ,oa vkosnu i= es a of.kZr

lHkh Áek.k i=ks a dh Lo vfHkÁekf.kr Nk;kÁfr layXu djs a rFkk ;Fkk LFkku vkosnu es a fn,x, jaxhu QksVks dh ,d Áfr ;Fkk fu/kkZfjr LFkku ij lkV dj ,oa lkVs x, QksVksxzkQ ij

viuk gLrk{kj bl rjg djs a fd vk/kk gLrk{kj QksVks ij ,oa vk/kk vkosnu i= ij gksA iw .kZ


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vkosnu LihM iks LV }kjk fuEu irs ij Hkstsa rkfd vk;ksx ds dk;kZy; es a fnukad&21-08-2015 dks vijkg~u rd fuf’pr :i ls ÁkIr gks tk;A fnukad& 21-08-2015 fu/kkZfjr

le; ds ckn ÁkIr vkosnu i= Lohdkj ugha fd;k tk,xkA vU; lk/ku ls Hksts x;s vkosnu i= Lohdkj ugha fd;s tk;s axsA LihM iks LV }kjk Hksts tkus okys fyQkQs ij Applicationfor Dairy Technical Officer vafdr dj ns aA

irk& lsok es]

ijh{kk fu;a=d]


,Q&49@50] l sDVj& III] /kqokZ] jk ¡ph&834004-

vH;fFkZ;ks a ls vuqjks/k gS fd vkosnu Hkjus ds iw oZ foKkiu ls lacaf/kr foojf.kdk tks vk;ksx ds os olkbZV & www.jssc.in ij gS] vo’; ns[k ys aA

bl l wpuk dk s vk;k s x d s o s olkb ZV& www.jssc.in ij Hkh ns[kk tk ldrk gSA

g0@&ijh{kk fu;a =d


5/36

5

>kj[k.M ljdkj


,Q0&49@50] l sDVj&III /k qokZ] jk¡ph&834004-

n wjHkk k la0&0651&2440226] 2440234] 2440235 QSDl&0651&2440226

e-mail- [email protected]

foojf.kdk

foKkiu la[;k&02@2015

cSdykWx fjfä

¿xO; fodkl funs’kky;] >kj[k.M ljdkj ds v/khu xO; rduhdh inkf/kdkjh ds in ij

fu;qfä d s fy, p;u g s rq Áfr;ksfxrk ijh{kk&2015À

xO; rduhdh inkf/kdkjh Áfr;k sfxrk ijh{kk& 2015

¿

DTOCE-2015À


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1- dkfeZd] iz'kklfud lq/kkj rFkk jktHkk"kk foHkkx ds i=kad&11@d0p0vk0&02&11@2014dk0 1838 vuq0 fnukad&25-02-2015] ds }kjk vxzlkfjr funs’kd xO; ds i= la[;k&xO; ¼LFkk0&2½93@13&126 fnukad&02-02-2015] }kjk la lw fpr fjfDr;ks a ds fo:) fu;qfDr ds fy, lq;ksX;

mEehnokjka s ds p;u gs rq Hkkjr ds ukxfjdks a ls fofgr izi= es a xO; rduhdh inkf/kdkjh izfr;ksfxrk

ijh{kk& 2015 ds fy;s vk Wu&ykbZu ¼Online½ vkosnu i= vkaef=r fd;s tkrs gSaA mEehnokj vgZrk vuqlkj fuEukafdr 'kS{kf.kd ;ksX;rk rFkk fu/kkZfjr vk;q lhek ds vUrxZ r vkosnu ns ldrs gSA

vkWu&ykbZu ¼ Online½ vkosnu vk;ksx ds osclkbZV& www.jssc.in ij ykWxbZu (log in) djds lefiZ r fd;k tk ldrk gSA

2- fjfDr;k s dk fooj.k %&

Øe la0

ls ok dk uke inukevkj{k.k oxZ

dqy fjfä¼{kSfrt vkj{k.k½

efgyk

1 2 3 4 5


¼i'kqikyu ls ok½


vuqlw fpr tutkfr 15 01vuqlw fpr tkfr 06 &vR;Ur fi0 oxZ vuq&1 02 &

ldy ;k sx 23 01

3- ijh{kk ds fy, vkosnu nsus ds iw oZ vH;FkhZ ;g lqfuf'pr gks ys a fd os foKkfir in dh ik=rk ds fo"k; ij izdkf'kr lHkh 'kÙkks Z a dks iw jk djrs gSaA ijh{kk es a cSBus dh vuqefr iw .kZr%vkSicfU/kd gksxhA ijh{kk ds fy, izos'k i= fuxZr gksuk izekf.kr ugh djrk gS fd vH;FkhZ foKkfir inks a ij fu;qfDr ds fy, p;u gs rq fu/kkZfjr ik=rk iw jh djrs gSa D;ka sfd vk;ksx ijh{kk ds ckn viuh lqfo/kk ds vuqlkj fdlh Hkh le; vH;fFkZ;ks a dh ik=rk ls lEcfU/kr izek.k i=ks a dh tk¡pdjsxkA Áek.k i= tk¡p ds i'pkr vH;FkhZ dh ik=rk ds fcUnq ij vafre fu.kZ; gks ldsxkA

4- blh in ds fy, foKkiu la[;k& 01@2015 fu;fer fjfä;ks a ds fy, Ádkf’kr fd;k x;k gSA foKkiu la[;k& 01@2015 ,oa 02@2015 nksuks foKkiuks a ds fy, vgZÙkk ÁkIr vH;FkhZ ,d lkFk ,d gh vkosnu dj lds axs vkSj bl vk'k; dk fodYi vkWu ykbZu vkosnu Hkjus es a miyC/k jgsxkAnksuks foKkiuks a ds fy, ,d lkFk vkosnu djus dh fLFkfr es a ,d gh ijh{kk 'kqYd ns; gksxkA ;fn dksbZ vH;FkhZ flQZ ,d foKkiu ds fo:) vkosnu ns rs gS oSlh fLFkfr es a Hkh mUgs a ,d ijh{kk 'kqYd

nsuk gksxkAbu nksuks foKkiuks a ds fy, ,d gh ijh{kk ** xO; rduhdh inkf/kdkjh Áfr;k sfxrk ijh{kk&

2015 ** vk;ksftr dh tk;sxhA

5- dafMdk& 2 es a of.kZr inks a dk osrueku ,oa U;wure rduhdh ;ksX;rk fuEuor~ gS%&


7/36

7

Øe la0 inuke o srueku U; wure 'kS{ kf.kd ;ksX;rk

1 2 3 4

1


os ru cS aM ih0ch0II& :09300&34800 xz sM os ru& :04200

vkosnu tek djus dh vafre frfFk rd fdlekU;rk ÁkIr fo’ofo|ky; ls pkj o"kks Za dh Ms;VsDuksykWth@Ms;jh foKku@Ms;jh foKku ,VsDuksykWth@Ms;jh glcSUMªh ¼ Dairy Husbandry½

Lukrd fMxzhA

'kS{kf.kd ;ksX;rk ds fu/kk Zj.k ds fy, online vkosnu n su s dh v a fre frfFk dks vk/kkj frfFk

¼Reference Date½ ekuk tk;sxkA ;fn dksbZ vH;Fkh Z bl frfFk rd fu/kk Zfjr 'kS{kf.kd ;ksX;rk

ugh a /kkfjr djrs g S r ks o s vk;k s X; le>s tk;s x sA

6- vk;q lhek%& me z dh x.kuk fnukad& 01 -08-2015 d s vk/kkj ij dh tk;s xhA

3- U;w ure mez & 22 o"kZ A4- vf/kdre mez %&

¼d ½ vR;Ur fiNM+ k oxZ& ¼vuq lw ph& 1½ 37 o"kZA¼[k½

vuqlw fpr tutkfr@vuq lw fpr tkfr 40 o"kZA

7- vkj{k.k%&

¼I½ vkosnu es a fu;r izfof"V ds v/khu bafxr vkj{k.k dk nkok ugha djus ij vkj{k.k dk ykHk ugha feysxkA

¼II½ vkj{k.k dk ykHk ,oa mez lhek es a Nw V ds oy >kj[k.M jkT; ds LFkkuh; fuoklh dks

gh ns; gksxkA >kj[k.M jkT; ds ckgj ds lHkh mEehnokj vukjf{kr@lkekU; oxZ ds ekustk;s axsA

¼III½ >kj[k.M ljdkj }kjk ykxw vkj{k.k lEcU/kh lHkh fu;e iz zHkkoh gks axsAvkj{k.k dk nkok djus okys >kj[k.M ds LFkkuh; fuoklh mEehnokj dks fuEu

izek.k&i= vk;ksx }kjk izek.k&i=ks a dh tk¡p ds volj ij lefiZ r djuk vfuok;Z gksxk%&

(i) LFkkuh; fuoklh izek.k i= ¼fu;k stu d s fy,½ & ftyk@vuqeaMy ds mik;[email protected] inkf/kdkjh ls fofgr&izi= es a v|ru fuxZ r LFkkuh;

fuoklh izek.k i=A ¼ifjf'k V&I ij vafdr Ái=½

(ii) tkfr izek.k i=& ftyk@vuqeaMy ds mik;[email protected] inkf/kdkjh lsfofgr&izi= ¿vuqlw fpr tkfr@vuq lw fpr tutkfr ds fy, ifjf'k V&II ij

v afdr Ái= rFkk vR;a r fiNM+ k oxZ ¼vuqlw ph&1½ ds fy, ifjf'k V&III ijv afdr Ái=À es a v|ru fuxZr tkfr izek.k&i=A

(iii) vR;a r fiNM+ k oxZ ¼vuq lw ph&1½ ds fy, fnukad& 31-03-2015 ds i'pkr~

fofgr&izi= ¼ifjf'k V&III ij v afdr Ái=½ es a fuxZr tkfr izek.k i= ekU; gksxkALFkkuh; fuoklh izek.k i= , ao t kfr izek.k i= dk izi= ifjf'k V d s :i e s

foojf.kdk es l a yXu gSA


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8- foKkfir inks es a fu%’kä tuks a ds fy, dksbZ vkjf{kr in ugha gS ysfdu nf̀"V fu%’kä]ew d&cf/kj ,oa pyu&ls jsczy ikylh fu%’kärk Js.kh ds fu%’kä tu vkosnu ns ldrs gS aA fu%’kätuks a ds fy, mez lhek es a dksbZ NqV ns; ugha gksxhA ek= n`f"V fu%’kä ,oa pyu&ls jsczy ikylh fu%’kärk Js.kh ds mEehnokjks a dks muds vuq jks/k ij LØkbZc dh lqfo/kk nh tk;sxhA fu%’kä Js.kh ds

mEehnokjks a dks ijh{kk es a mÙkj nsus ds fy, 20 feuV izfr ?kaVk dh nj ls vfrfjä le; fn;k

tk;sxkAfu%'kDä vH;fFk Z;k s ds fy, lqfo/kk

va/k@us =ghu@de n`f"V] nksuks a gkFk ,oa ck¡g es a pyu fu%'kärk rFkk ls jsczy ikylh ls xzflr vH;fFkZ;ks a] ftldh fu%'kärk izfr'kr 40% vFkok blls vf/kd gks ,oa i½ Jqrys[kd@LØkbc dh lqfo/kk bl dksfV ds vH;FkhZ }kjk dsUnzk/kh{kd dks ijh{kk ds ,d fnu iw oZfn;s x;s vkosnu ij gh fn;k tk;sxkA tks vH;FkhZ ;g lqfo/kk izkIr djus ds fy;s vkosnu ughansxs a mUgsa ;g lqfo/kk ns; ugha gksxhA ijh{kk ds fnu dks Jqrys[kd@LØkbc gs rq vkosnu i= Lohdkj ugha fd;s tk;s axsA

9- ON LINE vkosnu i= dks Hkjuk ,o a ¼Submit½ djuk %& vkWu&ykbZu

vkosnu dks Hkjus ds fy, fn, x;s fn'kk funs'k dk v{kj'k% ikyu djs aA vkosnu i= es a nh xbZ lw pukvks a ls iw .kZ la rq"V gksus ds i'pkr gh vkosnu i= dks tek ¼ Submit½ djs aA vkosnu i= Hkjus ds fy, vk;ksx ds os olkbZV www.jssc.in ij tk,¡ ,oa Online Application for

DTOCE-2015 ij Click djs a rFkk vkosnu i= Hkjs aA vkosnu i= Hkjus ds Øe esa vkjf{kr


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oxZ ds cSdykWx fjfä;ks a ds fy, foKkiu la[;k&2@2015 izdkf'kr dh x;h gSA vkjf{kr oxZ ds vH;fFkZ;ks a ds fy, ;g lqfo/kk gksxh fd foKkiu la[;k&1@2015 ds lkFk foKkiu la[;k&2@2015 dh ijh{kk es a lfEefyr gksus ds fy, viuk fodYi ,d gh vkosnu es a ns ldrs gSaA

vkonsdks d ks l w fpr fd;k tkrk gS fd vkosnu Submit dju s d s i w o Z Hkjs x; s

vko snu dk

PreviewBhd ls n s [k ysA ;fn

Previewes d ks bZ =qfV gS rks ml s lq/kkj dj gh

vko snu Submit djsA ,d ckj vko snu Submit dju s d s i’pkr~ oS lh dk sbZ Hkh Áfof V;k¡]

t ks ijh{kkQy dk s ÁHkkfor djrh gS] es d ks b Z cnyko@lq/kkj dk nkok ekU; ugh a fd;k

tk;sxkA

10- ijh{kk dk Lo:i

2 - ijh{kk dk Lo:i ,oa ikB~;Øe %& ijh{kk ,d pj.k es a] pkj ikfy;ks a es a fuEuor% yh tk;sxh &ÁFke i=& fgUnh ,oa vaxzsth Hkk"kk& bl i= esa 50 Á’u fgUnh Hkk"kk ls ,oa 50 Á’u vaxzsth Hkk"kk] dqy 100 Á’u iw Ns tk,axs ,oa ÁR;sd Á’u dk eku 3 vadks dk gksxkA iz’u

i=ks a dk Lrj eSVªhd ¼10th½ dk gksxkA bl Ádkj ÁFke i= dk iw .kkZ ad 300 gksxkA ijh{kk es a lHkh iz'u oLrqfu"B ,oa cgqfodYih; mÙkj vk/kkfjr gks axsA ÁR;sd lgh mÙkj ds fy,3 ¼rhu½ vad fn, tk;s axs rFkk izR;sd xyr mÙkj ds fy, 1 ¼,d½ vad dh dVkSrh dh tk;sxhA ijh{kk vof/k 2 ?kaVs dh gksxhA

f}rh; i=& lkekU; Kku ,oa lkekU; foKku& bl i= es a 50 Á’u lkekU; Kku ls ,oa

50 Á’u lkekU; foKku] dqy 100 Á’u iw Ns tk,axs ,oa ÁR;sd Á’u dk eku 3 vadks dk gksxkA iz’u i= Lukrd Lrjh; gksxkA bl Ádkj ÁFke i= dk iw .kkZad 300 gksxkA ijh{kk es a lHkh iz'u oLrqfu"B ,oa cgqfodYih; mÙkj vk/kkfjr gks axsA ÁR;sd lgh mÙkj ds fy,3 ¼rhu½ vad fn, tk;s axs rFkk izR;sd xyr mÙkj ds fy, 1 ¼,d½ vad dh dVkSrh dh tk;sxhA ijh{kk vof/k 2 ?kaVs dh gksxhAr`rh; i=& Ms;jh foKku fo"k; ls 200 Á’u iw Ns tk,axsA bl i= dk iw .kkZad 600 vad gksxkA ijh{kk es a lHkh iz'u oLrqfu"B ,oa cgqfodYih; mÙkj vk/kkfjr gks axsA ÁR;sd lgh

mÙkj ds fy, 3 ¼rhu½ vad fn, tk;s axs rFkk izR;sd xyr mÙkj ds fy, 1 ¼,d½ vad

dh dVkS rh dh tk;sxhA ijh{kk vof/k 3 ?kaVs dh gksxhAprqFk Z i=&

Ms;jh foKku fo"k; ls 200 Á’u iw Ns tk,axsA bl i= dk iw .kkZad 600 vad gksxkA ijh{kk es a lHkh iz'u oLrqfu"B ,oa cgqfodYih; mÙkj vk/kkfjr gks axsA ÁR;sd lgh

mÙkj ds fy, 3 ¼rhu½ vad fn, tk;s axs rFkk izR;sd xyr mÙkj ds fy, 1 ¼,d½ vad dh dVkS rh dh tk;sxhA ijh{kk vof/k 3 ?kaVs dh gksxhA

Á’u i= &2 d h Hkk kk fgUnh ,oa v a x zsth e s gks xhA Á’u i= &3 ,oa 4 dh Hkk kk flQ Z

v ax zt h e s gks x hA Á ’u i=&1 e s fgUnh fo k; l s l a c af/kr Á’u fgUnh es ,o a v a xzth fo k; ls l a c af/kr

Á’u vax zsth e s gks x sA


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10

Á’u i=&1 ,oa 2 ijh{kk ,d gh frfFk dks nks ikfy;k s e s vk;k s ftr dh tk;sxh vkSj

Á’u i=&3 ,oa 4 d h ijh{kk nwljh vU; frfFk dks nks ikfy;k s e s vk;k s ftr dh tk;sxhA

¼2.½ ijh{kk dk ikB ~;Øe %& ifjf’ k V ds :i e s l a yXu g SA

10 -

es/kk lwph%&

¼

i½ vk;ksx }kjk vk;ksftr ijh{kk ds fo"k;ks a d s izkIrkad ds ;ksx ds vk/kkj ij lkekU;es/kk&lw ph (Common merit list) rS;kj dh tk;sxh vkSj dksfVokj fjDr inks a dh la[;k ds

vuqlkj vH;fFkZ;ks a dk p;u fd;k tk;sxkA es/kk lw ph rS;kj djus es a Á’u i=&1 es a ÁkIr vadks dks 'kkfey ugha fd;k tk,sxk ysfdu tks vH;FkhZ Á’u i=&1 dh ijh{kk es a Hkkx ughays rs gSa muds 'ks"k Á’u i=ks a dh mÙkj iqfLrdk tk¡ph ugha tk;sxh vkSj es/kk lw ph es a mudk uke 'kkfey ugha fd;k tk;sxkA

(ii) es/kk&lw ph es a ,d ls vf/kd mEehnokjks a ds izkIrkad leku (Equal marks) jgus ij es/kk dk fu/kkZ j.k mEehnokjks a dh tUe frfFk ds vk/kkj ij fd;k tk;sxk rFkk vH;FkhZ]ftudh mez T;knk gksxh] mUgs vis{kkÑr mij LFkku feysxkA ;fn ,d ls vf/kd mEehnokjks a

ds izkIrkad vkS j tUe frfFk leku ik;h tkrh gS] rks ,s lh fLFkfr es a muds uke ds vaxs zth oÙkZuh (Spelling) ds o.kZØe ds vuqlkj es/kk dk fu/kkZj.k fd;k tk;sxk vkSj blds fu/kkZj.k ds fy;s vkosnu es a vafdr vaxzsth esa fy[ks x;s uke dks vk/kkj ekuk tk;sxkA

(iii) es/kk ds vk/kkj ij vukjf{kr in ds fy;s rS;kj es/kk lw ph es a vkjf{kr oxZ ds vH;FkhZds vkus dh fLFkfr es a mDr vH;FkhZ dh x.kuk vukjf{kr oxZ ds vuqekU; inks a ds fo:) dh tk;sxh vkS j muds uke ds lkeus mudk vkj{k.k oxZ Hkh ogh gksxkA bl lEcU/k es a jkT;

ljdkj ls izkIr v|ru funs Z'kks a dk ikyu fd;k tk;sxkA

(iv) ijh{kk ds vk/kkj ij lkekU; es/kk&lw ph rS;kj dh tk;sxh vkSj rnqijkUr fjfDr;ks a ds

vuqlkj vkj{k.kokj lw ph xfBr gksxhA ijh{kk es a fuEu U;w ure vgZrkad ls de vad ikus okys vH;fFkZ;ks a dks es/kk&lw ph es a 'kkfey ugha fd;k tk;sxk%&

(I) vuqlwfpr tutkfr@vuql wfpr tkfr & 32 ¼cÙkhl ½ i zfr'kr

(II) vR;Ur fiNM+k oxZ ¼vuqlwph&1½ & 34 ¼pkSrhl½ izfr'kr

(v) ijh{kk ds vk/kkj ij es/kk&lw ph izk:i xfBr djus ds i'pkr~ ;Fkk le; viuh lqfo/kk ds vuqlkj vk;ksx ds }kjk dkfeZd] iz'kklfud lq/kkj rFkk jktHkk"kk foHkkx ds lg;ksx ls izek.k i=ks a dh tkap djk;h tk;sxhA

izek.k i=ks a dh tkap ds Øe es a ;fn fdlh dksfV ds mEehnokj ds nkoks a dk lR;kiu

ugha gks ikrk gS vkS j mudh mEehnokjh jí gks tkrh gS] rks , s lh fLFkfr es lEcfU/kr dks fV e sfjDr ink s dh miyC/krk ds vkyk s d e s e s /kk lwph ls Øe d s vu q lkj mEehnokjk s d ks

i zek.k&i=ks d s tk ¡p ds fy, vke a f=r fd;k tk;sxkA

vH;fFkZ;ks a dh tkudkjh ds fy, ijh{kk ds ifj.kke Ádkf'kr gksus ds ckn vH;fFkZ;ks a

dk vad vk;ksx ds os olkbZV ij upload gksxkA Áek.k i=k s dh tk ¡p ds volj ijvH;fFk Z;k s d ks ijh{kk es ÁkIr va dks dh t kudkjh ugh a nh tk;s xhA


11/36

11

11 - ijh{kk 'kqYd %&

ijh{kk 'kqYd :0 500 ¼ik ¡p lkS :i;s½ gSAi jh{kk 'kqYd es N w V%& >kj[k.M jkT; ds vuqlw fpr tutkfr@vuqlw fpr tkfr ds vH;fFkZ;ks ads fy;s ijh{kk 'kqYd :0 125 ¼,d lkS iPphl :i;s½ gSA ijh{kk 'kqYd dk Hkqxrku cS ad

}kjk fuxZr cS ad Mªk¶V] tks Jharkhand staff selection commission payable at

Ranchi ds i{k es a fuxZr gks] ds }kjk fd;k tk ldrk gSA fcuk ijh{kk 'kqYd Hkqxrku fd;svkosnu i= Lohdkj ugha gks axs vkS j os jÌ fd;s tk ldsxs aA ijh{kk 'kqYd vÁfrns; ¼ NonRefundable½ gksxkA

12 - vkWu&ykbZu ¼Online½ vko snu dk s Hkjus d s fy, fn'kk funs 'k

¼I½ vH;FkhZ viuh ijh{kk 'kqYd ls lacaf/kr cS ad Mªk¶V dafMdk 11 es a fn, x, funs’k dsvkyksd es a cuk ysxs aA

¼

II½ vkosnd vius uke dh oÙkZuh ¼ spelling½ ogh fy[ks axs tks e SfVªd@10oha ds

lfVZfQdsV@vad i= es a vafdr gSA lfVZfQdsV@vad i= es a vafdr uke vkSj vkosnu i= es a

Hkjs x;s uke dh oÙkZuh ¼ spelling½ es a va rj ugha gksuk pkfg;sA vkosnu es a uke ls lacaf/kr lw puk es a uke ds vkxs Jh@feLVj@Jheku~ vkfn 'kCnks a dk O;ogkj ugha fd;k tk;A

¼III½ vkosnd ds eSfVªd lfVZfQdsV@vad i= es a tks mudh tUe frfFk vafdr ;Fkk& frfFk]eghuk vkSj o"kZ gS] ogh vkosnu i= ds ;Fkk fu/kkZfjr LFkku ij fy[ks axsA

¼IV½ vkosnu i= es a QksVks fpidkus gs rq NksM+ h x;h [kkyh txg es a vafdr funsZ'kks a dk v{kj'k% ikyu djs aA mEehnokj ds QksVks] gky ds] gksus pkfg;sA QksVks ls vH;FkhZ dk psgjk

iw .kZ :is.k ,oa Li"V :i ls n`f"Vxkspj gksuk pkfg,A /kw i p'ek@Vksih ds lkFk [khaps x;sQksVksxzkQ dk O;ogkj u djs aA

vkosnu i= es a lHkh vko’;d lw puk,¡ Hkjk tkuk vfuok;Z gS vU;Fkk vkosnu Online

Submit ugha gks ik;sxkA + +

¼V½ + +vkWu&ykbZu vkosnu Hkjus ds fy, www.jssc.in ij tk,¡ ,oa Online

Application for DTOCE-2015 dks click djs a rFkk vkosnu i= Hkjs aA vkosnu i= Hkju s

d s fy, Online link fnuk ad 10-07-2015 dks 11-00 cts i w ok Zg~u ls miyC/k gk s xk vk Sj

vko snu i= Hkju s dh vfUre frfFk fnuk a d 09-08-2015] la/;k 5-00 cts rd gSA bl fr fFk

,oa vof/k ds ckn vkWu&ykbZu vkos nu dk fyad c an dj fn;k tk; sxkAHkjs gq, vkosnu i= dks vkWu&ykbZu Submit djus ds i'pkr vkonsu i= dk fÁaV vkmV ys ys a ,oa bl fÁaV vkmV dh Nk;kÁfr] cSad Mªk¶V ¼ew y :Ik es a½ ,oa vkosnu i= es a

of.kZr lHkh Áek.k i=ks a dh Lo vfHkÁekf.kr Nk;kÁfr layXu djs a rFkk ;Fkk LFkku vkosnu es afn, x, jaxhu QksVks dh ,d Áfr ;Fkk fu/kkZfjr LFkku ij lkV dj ,oa lkVs x, QksVksxzkQ ij viuk gLrk{kj bl rjg djs a dh vk/kk gLrk{kj QksVks ij ,oa vk/kk vkosnu i= ij gksAiw .kZ vkosnu LihM iks LV }kjk fuEu irs ij Hksts a rkfd vk;ksx ds dk;kZy; es a fnukad 21-08-2015 dks vijkg~u rd fuf’pr :i ls ÁkIr gks tk;A fnukad 21-08-2015 fu/kkZfjr

le; ds ckn ÁkIr vkosnu i= Lohdkj ugha fd;k tk,xkA vU; lk/ku ls Hksts x;s vkosnu

i= Lohdkj ugha fd;s tk;s axsA ftu mEehnokjks a ds vkosnu vk;ksx dk;kZy; es a fnukad&


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12

21-08-2015 rd ÁkIr ugha gks rs gSa] mUgs ijh{kk es a cSBus dh vuqefr ugha nh tk;sxhA LihM iks LV }kjk Hksts tkus okys fyQkQs ij Application for Dairy Technical Officer vafdr dj ns aA

irk& lsok es]

ijh{kk fu;a=d]


,Q&49@50] l sDVj&

III] /kqokZ] jk ¡ph&834004-

13- fu; qfDr%&

(i) ijh{kk es a lQyrk ls ok es a xO; rduhdh inkf/kdkjh ds inks a ij fu;qfDr ds fy;sdksbZ vf/kdkj iznÙk ugha djsxk] tc rd >kj[k.M ljdkj dk] ,s lh tkap ds i'pkr~ ] tksvko';d le>h tk;] lek/kku ugha gks tkrk gS fd vH;FkhZ yksd ls ok es a fu;qfDr ds fy;svius pfj= vkS j iw oZ o`Ùk ds lEcU/k es a lHkh izdkj ls mi;qDr gSA

(ii) ls ok es a fu;qfDr ds fy, dksbZ O;fä&¼d½ tks fdlh ifr ;k iRuh ds :i es a jg jgs O;fä ls fookg fd;k gks vFkok djus

dk vuqca/k fd;k gks vFkok ¼[k½ dksbZ O;fä tks fl) nks"k vFkok ekufld volkn xzflr vFkok fnokfy;k gks

bl ls ok es a fu;qfä dk ik= ugha gksxkA¼x½ dksbZ O;fä] ftldk pfj= ljdkjh ls ok vkpkj fu;ekoyh ds vuq:i u gks]

ik=rk ds fy, l{ke ugha gksxkA ls ok es a fu;qfä ds le; fn, x, c;ku@dkxtkr@vkosnu es a ik;h

xbZ fdlh Ádkj dh fHkUurk@ xM+cM+ h ik, tkus ij ls ok fujLr ¼aab initiovoid½ dj nh tk;sxhA

(iii) ls ok es a fu;qfDr;k¡ le;≤ ij dkfeZd] iz'kklfud lq/kkj rFkk jktHkk"kk foHkkx]>kj[k.M ljdkj }kjk vuqlw fpr tkfr] vuqlw fpr tutkfr] vR;Ur fiNM+ k oxZ¼vuqlw ph&1½] ds fy;s ls ok es a fo'ks"k izfrfuf/kRo ds lEcU/k es a vkns'kks a ds v/;/khu gksxhA

14- vU;kU;

1- vk;ksx }kjk ijh{kkvks a ds lapkyu ds volj ij >kj[k.M ijh{kk lapkyu vf/kfu;e] 2001ds izko/kku izHkkoh gksxkA

3- vkosnu es a vafdr lw pukvks a ,oa izfof'k"B;ks a dh iw .kZ ftEes okjh vkosnd dh gksxh rFkk fdlh Hkh izdkj dh xyr tkudkjh ds fy, vkosnd Lo;a mRrjnk;h gks axsA3- vk;ksx }kjk vk;ksftr ijh{kk ds fo"k; ij vH;FkhZ@muds ekrk&firk@vfHkHkkod }kjk%&

¼i½ vkosnu izi= es a xyr lw puk nsus@xyr izek.k i= lefiZ r djus@tkylkth]

¼ii½ ijh{kk ds nkSjku voS/k rjhdk viukus@udy djus@QthZ vH;FkhZ dks viuh txg ij ijh{kk es a cSBkus@dnkpkj djus es a fyIr ik;s tkus]

¼iii½ izek.k i=ks a dh izkjfEHkd tk¡p ds volj ij vk;ksftr dkmUlsfyax ¼ counselling½ds nkSjku QthZ izek.k&i=ks a@QthZ igpku ds vk/kkj ij fu;qfDr gs rq p;u lw ph es a

LFkku ik tkus dh fLFkfr es a os fuEu n.M ds Hkkxh gks axs %&


13/36

13

¼d ½ vH;FkhZ dh mEehnokjh lekIr dj nh tk;sxhA¼[k½ vH;FkhZ dks vk;ksx }kjk vk;ksftr ijh{kk es a Hkkx ysus ds fy;s vxys

2 o"kks Za ds fy;s oafpr dj fn;k tk;sxkA¼x ½ vijkf/kd ?kVuk dh fLFkfr es a vH;FkhZ@muds ekrk&firk@vfHkHkkod

;FkkfLFkfr tks Hkh mÙkjnk;h gks] ds fo:) fof/k ds vuq:i dkjZokbZ

dh tk;sxhA4- vk;ksx }kjk vk;ksftr ijh{kkvks a es a vH;fFkZ;ks a dh vkosnu i=@mEehnokjh fuEu

voLFkkvks a es a jÌ fd;k tk ldsxk %&

¼i½ vH;FkhZ dh mez ijh{kk es a Hkkx ysus ds fy;s fu/kkZfjr mez lhek es a ugha gksukA

¼ii½ 'kS{kf.kd ;ksX;rk lfgr fu/kkZfjr vgZ rkvks a dks iw jk ugha djukA

(iii) fu/kkZfjr ijh{kk 'kqYd tek ugha djukA

¼iv½ izek.k i=ks a dh tk¡p ds volj ij mEehnokjh ds leFkZu es a vko';d vgZrkvks a ls lEcfU/kr ;Fkk fu/kkZfjr izek.k i=ks a dh ewy izfr fu/kkZfjr le; lhek ds

vUnj izLrqr ugha djukA¼v½ vk;ksx dh ijh{kk es a udy djukA

¼vi½ vk;ksx dh ijh{kk es a vius cnys fdlh vU; O;fDr dks QthZ


14/36

14

¼xiv½ vH;fFkZ;ks a dks lykg nh tkrh gS fd Online Hkjk gqvk vkosnu i= Submitdjus ds iw oZ mls ,d ckj Hkyh Hka kfr tk¡p ys rkfd dksbZ =qfV u jg tk;sA

¼xv½ oSls vH;FkhZ izkjafHkd izfr;ksfxrk ijh{kk es a lfEefyr gksus ds gdnkj ugha gks axsftUgs la?k yksd ls ok vk;ksx@>kj[k.M yksd ls ok vk;ksx@>kj[k.M deZpkjh p;u vk;ksx@vU; p;u vk;ksx }kjk fufnZ"V vof/k rd dnkpkj ds ekeyks a es a

ijh{kk ls oafpr dj fn;s tkus dk vkns'k ikfjr fd;k x;k gksA mEehnokjks a dsijh{kk es a cSBus dh ik=rk ;k vik=rk ds fcUnq ij vk;ksx dk fu.kZ; vafre gksxkA

¼xvi½ ijh{kk dsUnz ds vUnj eksckby Qksu] istj vFkok bl izdkj dk dksbZ Hkh bysDVªksfud midj.k ys tkuk oftZr gksxkA vH;fFkZ;ks a dks lykg nh tkrh gS fd ijh{kk dsUnz ds vUnj fdlh izdkj dk eqY;oku vFkok dherh oLrq ugha ystk¡;A vH;fFkZ;ks a dks ;g Hkh lykg nh tkrh gS fd ijh{kk es a mi;ksx gksus okys

oLrqvka s dks gh ys tk¡;A ijh{kk dsUnz ifjlj es a 'kkafr ,oa vuq'kklu cuk;s j[kuk ijh{kkfFkZ;ks a dk nkf;Ro gksxkA

¼xvii½ Áos'k i= ¼Admit Card½ vk;ksx ds website ij upload gksxk ftls vH;FkhZ

Download dj ijh{kk es a 'kkfey gksaxsA Áos'k i= ¼Admit Card½ Mkd ls

vyx ls ugha Hkstk tk;sxkA fcuk Áos'k i= ¼

Admit Card½ ds ijh{kk es a cSBusdh vuqefr ugh nh tk;sxhA

Áos'k i= ¼Admit Card½ e s fdl h Áfof V v Fkok Qks Vks e s = qfV gks r ks

vH;Fkh Z lac af/kr ijh{kk dsUnz ij ijh{kk v/kh{kd dks vko s nu n sdj ijh{kk es

'kkfey gk s ld s x s rFkk vkos nu d s lkFk Lo%Áekf.kr Áos 'k i= ¼Admit Card½

,o a Qks Vks; qä igpku i= dh Áfr nsuk vfuok;Z gk sxkA lkFk gh QksVks igpku

i= e wy e s vH;Fkh Z dks ijh{kk vof/k es viu s lkFk j[kuk gk s xkA

¼xviii½ ijh{kk flQZ jk¡ph es a vofLFkr ijh{kk dsUnzks a ij vk;ksftr dh tk;sxhA ija rqvko';drk gksus ij vU; 'kgjks a esa Hkh ijh{kk vk;ksftr fd;k tk ldsxkA

¼xx½ ijh{kk es a OMR ANSWER SHEET dk mi;ksx gksxk rFkk ijh{kk ds ckn Computer ds ek/;e ls ew Y;kadu dk;Z lEikfnr gks rk gSA lHkh vH;FkhZ dksfgnk;r dh tkrh gS fd OMR ANSWER SHEET ij vko';d Áfo"Vh ¼ Entry½ ds vykos ml ij fdlh Ádkj dk vU; fpUg ugha cukos vU;Fkk ew Y;kadu es a =qfV ds fy, os Lo;a mÙkjnk;h gksxs aA OMR ANSWER SHEET

ij mÙkj ds fy, lacaf/kr xksyk dks bl Ádkj Black Ball Point Pen ls iw jk dkyk ¼ Darken½ djs a ftlls fd fdlh vU; xksyk ij dksbZ fu'kku@fpUg ughacuus ik;s vU;Fkk ew Y;kadu ÁHkkfor gksus ij vH;FkhZ Lo;a mÙkjnk;h gksxs aA

¼xxi½ ijh{kk ls lacaf/kr lHkh lw puk,¡ vk;ksx ds os olkbZV ij fn;k tk;sxkA

¼xxii½ vk;ksx dks vifjgk;Z dkj.kks ls ijh{kk ds dk;ZØe es a ifjoÙkZu dk vf/kdkj lqjf{kr jgsxkA

g0@&ijh{kk fu;a =d


15/36

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+Ikfjf'k V ¼I½dkfe Zd] i z'kklfud lq/kkj rFkk jktHkk k k foHkkx] > kj[k.M ljdkj ds i=k ad&

7@fc0fc0vk0&019&03@2002&4156 fnukad& 17 tqykb Z] 2002 }kjk fu/k kZfjr i zi=

Ái=

dk;kZy; dk uke %&

LFkkuh; fuoklh izek.k i= ¼fu;k stu d s fy,½

la[;k %&---------------------------------------- frfFk%-------------------------------------

izekf.kr fd;k tkrk gS fd Jh@Jherh@lqJh --------------------------------------------------------------------------------------

firk@ ifr Jh ------------------------------------------------------------------- irk&xz ke@okMZ@'kgj---------------------------------------

iks0 ----------------------------------] Fkkuk -----------------------------------] ftyk ----------------------------------------- ds LFkkuh; fuoklh

gSa vkSj ;g izek.k&i= dkfeZd] iz'kklfud lq/kkj rFkk jktHkk"kk foHkkx] >kj[k.M ljdkj dh

vf/klw puk la[;k& 3389] fnukad& 22 fnlEcj] 2001 ds lkFk layXu fcgkj ljdkj ds Je ,oa

fu;kstu foHkkx ds i= la[;k& 3@LFkk0fu0 5014@81&806] fnukad& 03 ekpZ] 1982 es a mYysf[kr

iz ko/kkuks a ds vkyksd es a fuxZr fd;k x;k gSA ;g izek.k i= ek= fu;kstu ds lanHkZ es a ekU; gksxkA

LFkku %&fnukad %&

dk;kZy; dk eqgj izek.k i= fuxZ r djus okysinkf/kdkjh dk gLrk{kj

uke ---------------------------------inuke ----------------------------

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Syllabus for Dairy Technical Officer.

Paper 1 - Hindi & English- Comprehension , grammar, correct usage, idioms and phrases. 10th.

Level questions will be set.

Paper 2- General Knowledge & Science- General science, computer, current affairs, culture and

sports, Indian constitution, Indian History, Geography, Economic analysis, Public Administration,

co-operative movement . Graduate level questions will be set.

PAPER-3

1. Dairy Engineering

Sanitization: Materials and sanitary features of the dairy equipments. Sanitary pipes and

fittings, standard glass piping, plastic tubing, fitting and gaskets, installation, care and

maintenance of pipes and fittings. Description, working and maintenance of can washers,

bottle washers. Factors affecting washing operations, power requirements of can and bottle

washers, CIP cleaning and designing of system. Mechanical separation: Fundamental

involved in separation. Sedimentation, principle involved in filtration, Types, rates of filtration, pressure drop calculations. Gravity setting, principles of centrifugal separation,

different types of centrifuges. Application in Dairy Industry, clarifiers, tri processors,

cream separator, self dislodging centrifuge, Bacto- fuge, care and maintenance of

separators and clarifiers. Homogenization: Classification, single stage and two stage

homogenizer pumps, power requirement, care and maintenance of homogenizers, aseptic

homogenizers. Pasteurization: Batch, flash and continuous (HTST) pasteurizers, Flow

diversion valve, Pasteurizer control, care and maintenance of pasteurizers. Different types

of sterilizers, in bottle sterilizers, autoclaves, continuous sterilization plant, UHT

sterilization, Aseptic packaging and equipment. Care and maintenance of sterilizers. Filling

operation: Principle and working of different types of bottle filters and capping machine,pouch filling machine (Pre pack and aseptic filling), bulk handling system, care and

maintenance. Mixing and agitation: Theory and purpose of mixing. Equipment used for

mixing solids, liquids and gases. Different types of stirrers, paddles and agitators. Power

consumption of mixer- impeller, selection of mixing equipments in Dairy Industry, mixing

pumps.

2. Dairy Process Engineering:

Evaporation: Basic principles of evaporators, construction and operation, Different types of

evaporators used in dairy industry, Calculation of heat transfer area and water requirement of condensers, Basic concept of multiple effect evaporators, Operation and various feeding systems,

Economy of operation, Thermo processor and MVR system, care and maintenance of evaporators. Drying: Introduction to principle of drying, Equilibrium moisture constant, bound

and unbound moisture, Rate of drying- constant and falling rate, Effect of shrinkage,Classification of dryers spray and drum dryers, spray drying etc. air heating systems, Atomization

and feeding systems. Factors affecting the bulk density of powder, spray dryer control, Theory of

solid gas separation, cyclone separator, Bag filters, care and maintenance of drum and spraydryer. Fluidization: Mechanism of fluidization, characteristics of gas- fluidization systems,

Minimum porosity, Bed weight, Pressure drop in fluidized bed, Application of fluidization in

drying, Batch fluidization, Fluidized bed dryers. Mechanization and equipments used inindigenous dairy products, Butter, and Ghee making machines, Ice cream and cheese making

equipments. Packaging machines for milk and milk product. Membrane Processing: Ultra


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filtration, Reverse osmosis and electro dialysis, Materials for membrane construction, Ultrafiltration of milk, Effect of milk constituents on operation, membranes for electro – dialysis.

3. Dairy plant design and layout:

Introduction of Dairy Plant Design and layout. Types of dairies, perishable nature of milk,reception flexibility. Classification of dairy plant, Location of plant, location problem, selection

of site. Dairy building planning, Process schedule, basis of dairy layout, importance of planning,

principle of dairy layout. Space requirement for dairy plants, estimation of service requirement

including peak load consideration. General points of consideration for designing dairy plant, floorplant types of layouts, service accommodation, single or multilevel design. Arrangement of

different section in dairy, sitting the process sections, utility/ service sections, office and

workshop. Arrangement of equipment, milk piping, material handling in dairies, commonproblems, office layout- flexibility. Development and presentation of layout, model planning, use

of planning table in developing plot plant and detailed layout. Choice of building construction

materials, floors, general requirement of dairy floor finishes, floor for different sections of dairy.Foundations, wall doors and windows, Drains and drain layout for small and large dairies.

Ventilation, fly control, mold prevention, illumination in dairy plants.

4. Instrumentation and process control:

Absolute and secondary instruments, Types of secondary instruments, Essentials of indicating

instruments, Constructional details of indicating instruments. principles of induction typeinstruments- shaded pole method and two pole methods, compensation for frequency andtemperature errors. Induction type voltmeter, Ammeter, advantages and disadvantages, induction

type single phase watt hour meter, their error and remedies, Numerical, wattmeter, power

fractometer, etc. Characteristics of Instruments and Measuring systems: Elements of generalized

measuring system, static calibration, accuracy, sensitivity, reproducibility, static error, dead zone,drift in measuring instruments, Analog and digital representation of signals, Factors affecting the

choice of transducers. Mechanical input transducers: Level, Pressure, Flow, Velocity and

Humidity- Resistive, Capacitive, and Inductive, Dielectric system for humidity measurements.Temperature Transducers: Resistive, inductive, capacitive and thermo electric Transducer.

Magnetic Transducers: System based on induction and magnetic effects on moving charges,

Transducers based on permeability variation.5. Engineering Drawing:

Drawing of lines, lettering and dimensioning types of lines, types, types of lettering, types of

dimensioning. Drawing of scales. Plain scale, comparative scale and vernier scale,. Drawing of

projections, Orthographic projections, methods of projections. Drawing of screw threads, types of threads and terminologies used in it. Screw fastening: Types of nuts, types of bolts, stud, locking

arrangements for nuts and Foundation bolt. Drawing of rivets and riveted joints forms of rivet

heads, types of riveted joints, failure of riveted joints, failure of riveted joints. Drawing of welded joints: Forms of weld, location and dimensions of welds. Drawing of keys, cotter joint, pin joints

types of keys, types of cotter joints, pin joints. Drawing of shaft couplings: Rigid couplings, loose

couplings, flexible couplings, universal coupling. Drawing of shaft bearings. Journal bearings,

pivot bearings, collar bearings.6. Principles of Dairy Machine Design:

Basic concepts in Statics and Dynamics. Force Systems. Equilibrium condition, friction, Law of

friction, Second moments of inertia, parallel axis theorem. Dynamics: Equation of motion,Translation and rotation of rigid body, works and mechanics of materials: Stress axial load

classification. Strain- Hooke’s law, stress- strain diagram, Poisson’s ratio: shearing stresses.

Torsion, Torsion formula, Angle to twist of circular members. Power transmission shear force andbending moments, Shear in Beams, Bending Moments in Beam. Pure bending of beams, Flexural

stress, shearing stress in beams, relation between center, Torsional and flexural loads. Machine

Design: Procedures, Specification, strength, design factor, factors of safety , selection of factor of safety. Material and properties. Static strength, ductility, hardness, fatigue, designing for fatigue

conditions. Theories of failure, Stress in elementary machine parts, design of drive system.


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Design of length and thickness of belt. Bearing: Journal and Anti- friction bearings. Selection of ball, tapered roller and thrust bearing , springs, helical and leaf springs. Energy stored in springs.

Design and selection of springs.

7. Workshop Practice:

Introduction to workshop practice, safety, care and precaution in workshop. Wood working tools

and their uses, Carpentry and pattern making. Mould material and their applications. Heat

treatment processes: hardening, tampering, annealing, normalizing etc. Metal cutting. Soldering

and Brazing, Electric arc welding, Gas welding, Smithy and forging operation, tools andequipment. The bench: Flat surface filing, Chipping, Scrapping Marking out, Drilling and

screwing. Use of Jigs and fixtures in production. Introduction to following machine tools: (a)

Lathe (b) Milling machine (c) Sharper and planer (d) Drilling and boring machines (e) Grinder (f)CNC machines.

8. Fluid Mechanics:

Units and dimensions, Properties of fluid. Static pressure of liquids: Hydraulic pressure, absoluteand gauge pressure, pressure head of a liquid. Pressure on vertical rectangular surfaces.

Compressible and non compressible fluids. Surface tension, capillarity. Pressure measuring

devices, simple, differential, micro, inclined manometer, mechanical gauges, Piezometer. Floatingbodies: Archimedes principle, stability of floating bodies. Metacentric height. Fluid flow:

Classification, steady uniform and non uniform flow, Laminar and turbulent, continuity equation,Bernolli’s theorem and it’s application. Flow through pipes: Loss of head, Determination of pipediameter, Determination of discharge, friction factor, critical velocity. Flow through orifices,

mouthpieces, notches and weirs, Vena contracta, hydraulic coefficients, discharge losses, Time

for emptying a tank. Loss of head due to contraction, enlargement of entrance and exit of pipe.

External and internal mouthpieces, types of notches, rectangular and triangular notches,rectangular weirs. Venturimeters, pilot tube, Rota meter. Water level point gauge, hook gauge.

Dimensional analysis: Buckingham’s theorem application to fluid flow phenomena, Froude

number, Reynold’s number, Weber number and hydraulic similitude. Pumps: Classification,reciprocating, centrifugal pump. Pressure variation, work efficiency. Types of chamber, selection

and sizing.

9. Heat and Mass Transfer:Basic heat transfer process, thermal conductivity, convective film co efficient, Stefan Boltzman’sconstant and equivalent radiation co- efficient. Over all heat transfer co-efficient, physical

properties related to heat transfer. Working principles and application of various instruments for

measuring temperature. One- dimensional steady state conduction: Theory of heat conduction,Fourier law, derivation of Fourier equation in Cartesian co-ordinates, Linear heat flow through

slab, cylinder and sphere. Heat flow through slab, cylinder and sphere with non- uniform thermal

conductivity. Concept of electric analogy and it’s application for thermal circuit. Heat transferthrough composite wall and insulated pipelines. One dimensional steady state heat conduction

with heat generation: Heat flow through slab, hollow sphere and cylinder with uniform heat

generation. Development of equations of temperature distribution with different boundary

conditions. Steady – state heat conduction with heat dissipation to environment: Introduction toextended surfaces (FINS) of uniform area of cross section. Equation of temperature distribution

with different boundary conditions. Effectiveness and efficiency of the FINS. Introduction to

unsteady state heat conduction. Convection: Forced and free convection, use of dimensionalanalysis, for correlating variables affecting convection heat transfer. Concept of Nusselt number.

Prandtl number, Reyonlds number, Garshoff number, some important empirical relations used for

determination of heat transfer co-efficient. Heat exchangers: General discussion, fouling factors, jacketed kettles, LMTD, parallel and contour flow heat exchangers, Shell and tube and plate heat

exchanger. Heat exchanger design. Application of different types of heat exchangers in dairy and

food industry. Fick’s law of diffusion, steady state diffusion of gases and liquids through solids.Equimolal diffusion. Mass transfer co-efficient and problems on mass transfer.


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10. Thermodynamics:

Basic concepts: system, processes, cycle energy, The Zeroth law of Thermodynamics. Ideal gases:

Equation of state, Compression and expansion of gases. First law of Thermodynamics: internal

energy, enthalpy. The second law of Thermodynamics. Thermodynamic temperature scale, Carnotcycle, entropy, reversibility, availability. Air cycles: Otto, Diesel, dual efficiencies, Plotting the

cycles on various Thermodynamic planes viz. p-v, T-S, p-h diagrams etc. IC Engines: Two stroke

and four stroke cycles, construction, injection and ignition of fuel, Performance of IC engines.

Fuels: Chemical properties, air for combustion, Calorific value and it’s determination, Burners,firing of fuels. Renewable energy sources. Properties of steam: Wet, dry, saturated, superheated

steam, use of steam table and Molier charts. Steam generators: Fire tube boilers, Water tube

boilers. Boiler mountings and Boiler accessories. Draught: Natural, forced, fan, jet, Measurementof Height of Chimney. Condensers. Lay out of pipe-line and expansion joints. Boiler trial: Codes,

Indian Boiler Regulation Acts. Air Compressors: Reciprocating, Single and two stage air

compressors.

11. Refrigeration and Air Conditioning:

Basic refrigeration cycles and concepts: Standard rating refrigerating machines, Elementary vapor

compression refrigeration cycle with reciprocating, rotator and centrifugal compressors.Theoretical vapor compression cycle, Departure from theoretical compression cycle,

representation on T- and p-h diagrams, Mathematical analysis of vapor compression refrigerationsystem. Refrigerants: primary and secondary refrigerants, common refrigerants (Ammonia andFreon), Brine, their properties and comparison. Multiple evaporator and compressor systems:

Applications, One compressor systems: dual compression. Comparison of system, Control of

multiple evaporator system, Working and mathematical analysis of above systems. Refrigeration

equipments: Compressor, Condenser, evaporator, Cooling tower, spray pond, Basic elements of design, Construction, operation and maintenance, balancing of different components of system.

Refrigeration control: Low side and high side float valves, capillary tube, thermostatic expansion

valve, solenoid valve, High pressure and low pressure cutouts, thermostat, overload protector,common defects and remedies. Refrigeration piping: Purpose, material, joint and fittings, water

and brine pipe selection. Absorption Refrigeration systems: simple vapor absorption refrigeration

systems, Practical absorption system , Refrigerant absorbent combinations. Absorption cycleanalysis. Psychrometry : definition, properties of air- vapor mixtures, Psychrometric charts,

Processes involving air- vapor mixtures, Dehumidification, humidifiers, humidity measurements,

humidity control. Wet bulb, dry bulb temperature dew point temperature. Cooling load

calculations: Types of loads, design condition for air cooling, air conditioning loads. Coldstorage: Types of cold storage, Types of loads in Cold storage, Construction of cold storage.

Insulating materials and vapor barriers.

12. Electrical Engineering:

Alternating current fundamentals: Electromagnetic induction, magnitude of induced E.M.F.

Alternating current, R.M.S. value and average value of an alternating current. Phase relation and

vector representation. A.C. series and parallel circuits, Concept of resonance, poly phase

alternating current circuits, three phase concept, Star and delta connections, star deltatransformation, Energy measurement. Transformers: Fundamentals of Transformer, Theory,

vector diagram without load and with load, Losses, voltage regulation and efficiency of

transformers, auto transformer, auto transformer. Alternators: Elementary principles,Construction and different types of alternators, E.M.F. in alternators, circuit breakers. Induction

motors: Fundamental principles, production of rotating fields, construction, Rotor winding –

squirrel cage and phase wound rotors, Analysis of current and torque, starting of induction

motors, Motor housing, selection of motors and it’s controls. D.C. Machines: Construction andoperation of D.C. generator, Types of generators, various characteristics of generator, D.C.

motors, torque – speed characteristics of D.C. motors, Starting and speed control of D.C. motors.Electric Power Economics: Maximum demand charge, Load factor and power factor correction.


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Measuring Instruments: Classification of instruments, Elements of a generalized measurementsystem, static and dynamic characteristics.

13. Food Engineering:

Rheology of processed food, properties of liquid foods, Rheological method, Measurement of rheological parameters, properties of granular food and powders, Properties of solid foods,

Visco-clastic models. Measurement of food texture. Food freezing: Thermal properties of frozen

foods. Prediction of freezing rates. Plank’s equation. Neumanna problem and Tao solution.

Design of food freezing equipment, Air blast freezers, Plate freezers and immersion freezers,storage of frozen foods. Food dehydration: Estimation of drying time for food products, constant

rate period and falling rate period dehydration. Diffusion controlled falling rate period. Use of

heat and mass balanced in analysis of continuous dryers, fixed tray dehydration, cabinet drying,tunnel drying. Freeze dehydration: Heat and mass transfer, Calculation of drying times, Industrial

freeze drying. Equipments for pulping, Fruit juice extraction, Blanching, Dehulling, Size

reduction and distillation.

DAIRY MICROBIOLOGY

1. Fundamentals of Microbiology:

Microbiology: history and scope, contribution of Leeuwehock, Pasteur and Koch. Principles of

Microbiology: Light Microscopy (Bright field, dark field, phase contrast, fluorescence),preparation and staining of specimens, electron microscopy. Microbial Taxonomy: principles,numerical taxonomy, measure characteristics used in taxonomy; classification according to

Bergey’s manual of systematic bacteriology. Structure and functions of prokaryotic cells,difference between prokaryotic and eukaryotes. Microbial growth and nutrition: the growth

curve; factors affecting the growth of microorganism, estimation of bacterial growth,bacteriostatic and bactericidal agents; common nutrient requirement and nutritional types of

microorganism. Bacterial genetics; DNA as genetic material, structure of DNA; bacterial

mutations (spontaneous and induced); genetic recombination- ( transformation, transduction,conjugation), Micro flora of air, soil and water; methods for controlling microorganism in air;

water as a carrier of pathoges.

2. Introductory Dairy Microbiology:

Hygienic milk production system ; microbial quality of milk produced under organized v/s

unorganized milk sector in India and comparison with developed countries; microbial and non

microbial contaminants, their sources and entry points in milk during milk production operations.Microorganisms associated with raw milk ; morphological and biochemical characteristics of

important groups and their classification; Good hygiene practices (GHP) during milk production

operations, Microorganism associated with raw milk, morphological and biochemicalcharacteristics of important groups and their classification, significance of different group of

bacteria i.e. psychrotrophs, mesophiles, thermodurics and thermophiles in milk. Microbiological

changes in bulk refrigerated raw milk, impact of various stages like milking, chilling, storage and

transportation on microbial quality of milk with special reference to psychrotrophic organisms,direct and indirect rapid technique for assessment of microbial quality of milk, role of

microorganisms in spoilage of milk, souring, curdling, bitty cream, proteolysis , lipolysis,

abnormal flavor and discoloration. Mastitis milk: Processing and public health significance,organisms causing mastitis, somatic cells secreted in milk, detection of somatic cell count (SCC)

and organisms causing mastitis in MILK. Milk as a vehicle of pathogens; Food infection,

intoxication and toxic infection caused by milk borne pathogens like E. coli, salmonella typhi,

Staph aureus, Bacillus cereus etc. Anti microbial substance in milk; immunoglobulin, lactoferin,

lysogymes, LP systems etc.

3. Food and Industrial Microbiology:

Food microbiology: Basic aspects and scope of food microbiology. Intrinsic and extrinsic factors

that affect microbial growth in foods. Microbial spoilage of fruits, fruit juices, vegetables, cereals,


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meat, poultry, sea food, carbonated soft drinks, canned foods, control of spoilage. Foodpreservation: physical methods, chemical preservatives and natural anti microbial compounds,

biology based preservation system. Industrial microbiology: Fermentation processes: the range,

components and types( submerged, surface and solid state fermentation): criteria for selection of industrially important microorganism, media for industrial and inoculums development, down

strea processing of fermented products. Fermenters: types, functions, design and control;

chemostat and turbidostat. Microorganism and processes involved in the production of industrial

alcohol, organic acids (citric, lactic), enzymes (protease, lipase and rennet), vitamin (B-12),antibiotic (nisin) and microbiology of effluent treatment in food industry.

4. Starter Clusters and Fermented Milk Products:

Introduction of starter culture & their importance in dairy industry, classification of Lactic AcidBacteria and diacetyl production, production of anti bacterial substances by lactic starter cultures.

Mixed and define strain starter culture; propagation of starter cultures; factors affecting their

propagation; starter concentrates- direct bulk and direct vat starter cultures; starter distillates.Quality and activity of starter cultures; defects in starters and their control, starter failures;

antibiotic residues, sanitizers and bacteriophages. Preservation of starter cultures: freezing and

freeze – drying; factors affecting the survival of cultures during preservation. Role of startercultures in preparation of various fermented milks; classification of fermented milks.

Microbiology of dahi and yoghurt; different types of dahi and yoghurt, preparation; defect andtheir control. Microbiology of milk products; their nutritional and therapeutic significance. Kefirand Kumiss: origin and characteristics: microbiology of Kefir grains. Microbiology of other

fermented milks such as Bugarian milk, cultured buttermilk, Leben and Yakult; their significance.

Concept of probiotic starters and their application in probiotic dairy food.

5. Dairy Biotechnology:

Definition, scope and historical development of biotechnology, achievement and future

application: structure of DNA and RNA; DNA replication, protein synthesis, genetic code,

mutations: Vectors, cloning strategies in bacteria and animals, DNA technology. Protoplast fusionand Tissue culture in dairy cultures. Application of biotechnology in food and dairy industry,

dairy effluents. Genetic manipulation of dairy starters for improved attributes of commercial

value. Dairy enzymes and whole cell immobilization. Ethical issues related to geneticallymodified food.

6. Quality and safety monitoring in dairy industry:

Current awareness on quality and safety of dairy foods, consumer awareness and their demands

for safe foods, role of codex alimentarious commission( CAC) in harmonization of internationalstandards; quality )ISO9001:2000) and food safety (HACCP) system and their application during

milk production and processing. National and international food regulatory standards; BIS. PFA,

ICMSF,IDF etc. , their role in formulation of standard for controlling the quality and safety of dairy foods. Rapid assessment of dairy food for microbial and non- microbial contaminants,

Enumeration principles in detection of predominant spoilage organism and pathogens

likeindicator organism , E. coli, salmonella, shigella, staph aureus, Bacillus cereus and non

microbial contaminants like antibiotic residue, aflatoxin, pesticides other inhibitors etc. fromdairy foods and control their measures. Microbial quality of water and environmental hygiene in

dairy plant, chlorination of dairy water supply, quality of air. Personnel hygiene, treatment and

disposal of water and effluents; setting up of a microbiological/ pathogen lab in a dairy plant and

it’s safety concern.


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Paper-4

DAIRY TECHNOLOGY

1. Market Milk:

Market milk industry in India and abroad: Distinctive features of tropical dairying as compared tothose of the tropical climate of developed countries, Collection and transportation of milk; (a)

Organization of milk collection route, (b) practices for collection of milk, preservation at farm,

refrigeration, natural microbial inhibitors, lactoperoxidase system, (c) Microbial quality of milk produced on farm. Effect of pooling and storing on microbial quality of refrigerated milk. Role of

psychrotrophs, Role of tropical climate on spoilage of milk, (d) Chemical tests for grading the

raw milk, (e) Microbio- logical tests for grading raw milk, Reception and treatment (pre-processing steps) of milk in dairy plant: (a) Reception, chilling, clarification and storage: General

practices. (b) Homogenization: Definition, pretreatments, theories, synchronization of

homogenizer with operation of pasteurizer with operation of pasteurizer(HTST) (C) Effects of homogenization on physical properties of milk, (d) Bactofugation: Theory and microbiology.

Thermal processing of milk: a) Principles of thermal processing: Kinetics opf microbialdestruction, thermal death curve, Arrhenius equation, D value, Z value, F0 value, Q10 value. b)Factors affecting thermal destruction of microorganisms. C) Description and definition of

processes: Pasteurization, thermisation, sterilization, UHT Processing, d) Microbiology of

pasteurized milk, thermdzes, sterilized and UHT milk. e) Product control in market milk plant, h)

Manufacture of sterilized milk, i) Distribution system for market milk. Quality and safety aspectsin dairy food chain, good manufacturing practices (GMP) in dairy processing. UHT processing

of milk: a) Relevance of UHT processing in tropical climate , b) UHT plants: Description, Direct,

Indirect, with upstream and downstream homogenization, third generation UHT plants, c) Asepticpackaging, types and systems of packaging, sterilizing package, filling systems, d) Technical

control in the UHT plant. Training of personnel and hygiene of plant, e) Shelf life of UHT milk

and tests for UHT milk. Nutritive value of milk and effect of heat processing on nutritive value of milk. Efficiency of plant operation: Product accounting, setting of norms for operational and

processing loss for quality, fat and SNF, monitoring efficiency. Maintaining plant hygiene and

HACCP.

2. Traditional Dairy Products:

Status and significance of traditional milk product in India. Khoa: Classification of types,

standard methods of manufacture and storage of khoa. Physico- chemical changes during

manufacture and storage of khoa. Mechanization in manufacture of khoa. Confectionaries madefrom Khoa- Burfi, peda, milk cake, kalakand, Gulabjamun and their compositional profile and

manufacture practices. Rabri and Basundhi: Product identification , process description, factors

affecting yield, physic- chemical changes during manufacture. Channa: Product identification,

standard methods of manufacture, packaging and preservation. Channa based sweets: Rasogolla,Sandesh, Ras malai. Mechanization of manufacturing processes. Paneer : Product description,

standard methods of manufacture, packaging and preservation, physic- chemical changes during

manufacture and storage. Mechanization of paneer manufacturing and packaging process.Srikhand: Chakka- product description, standard methods of manufacture , small scale and

industrial, packaging and preservation aspects. Srikhand- save as chakka. Physico- chemical

changes and quality assurance during manufacture and storage. Sandesh: Product description,method of manufacture and packaging process. Misti Dahi: Product description, method of

manufacture and packaging process. Kheer and Payasam: Product description, method of

manufacture , innovations in in manufacturing and packaging processes. Microbiology of indigenous milk products, predominance of spoilage & pathogenic organism in khoa, channa,


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Paneer. Srikhand their spoilage, control measures and & legal specifications. Bio preservativeprinciples in enhancing the shelf life of indigenous milk product including active packaging.

3. Fat Rich Dairy Products:

Status of fat rich dairy products in India and abroad. Cream: a) Definition and legal standards,Efficiency of cream separation and factors affecting it; control of fat concentration in cream,

b)Planning and operating a cream production unit, neutralization , standardization, pasteurization

and cooling of cream, c) preparation and properties of different types of cream, table cream,

sterilized cream, whipped cream, plastic cream, frozen cream and chip- dips ( cultured cream),UHT processing of cream, d) Bacteriology of cream including defects, factors affecting quality of

cream ; ripening of cream, e) packaging, storage and distribution, defects( non- microbial) in

cream and their prevention.Butter: a0 Introduction to butter making process; theory of churning, legal standards, b)

Technology of butter manufacture, Batch and continuous methods. Over- run in butter, control of

fat losses in butter milk, packaging and storage, transportation, defects in butter, rheology of butter, uses of butter. Microenvironment in cream and butter, importance of critical process

factors in on entry of spoilage and pathogenic organism in cream and butter, their spoilage and

control measures. Legal microbiological specifications of cream & butter. Butter makingequipments: Construction, operation, care and maintenance of cream separators, coolers and

vacreator, factory butter churn and continuous butter making machine. Special butters and relatedproducts: a) Manufacture, packaging , storage and properties of whey butter, flavoured butter,whipped butter, renovated butter/ fractional and poly unsaturated milk fat products, vegetable oil

blended products and low fat spreads. B) Manufacture, packaging, storage and characteristics of

of margarine of different types. Ghee and butter oil: a) Method of Ghee making- batch and

industrial processes, innovations in Ghee production, procedure, packaging and preservation of Ghee; utilization of substandard milk. b) Ghee: Composition and changes during manufacture fat

constants.

4. Cheese Technology:

Origin and history of development of cheese manufacture, status and scope in India and abroad.

Definition, standards and classification of cheese. Milk quality in relation to cheese making.

Treatment of milk: Physical and chemical. Cheese additives and preservatives, role of starterculture in relation to cheese quality. Rennet preparation and properties. Rennet substitutes. Action

of rennet on milk in relation to cheese making. Manufacture of different varieties of cheese:

Cheddar, Gouda, Swiss, Mozzarella, Cottage. Microbiological changes during preparation

ripening of cheese . Role of milk constituents and changes during manufacture and ripening incheese. Packaging , storage and distribution of cheese. Accelerated ripening of cheese.

Microbiological defects in cheese; their causes and prevention. Manufacture of processed cheese,

cheese spreads and processed cheese foods. Mechanization and automation in cheese processing.Microbiological critical control of cheese cold store.

5- Ice-Cream And Frozen Desserts

History, development and status of ice cream industry, history, development and status of ice

cream industry, Definition, classification and composition of ice cream and other frozen desserts,

Stabilizers and emulsifiers-their classification, properties and role in quality of ice-cream,

Technological aspects of ice cream manufacture, Thermodynamics of freezing and calculation of

refrigeration loads, Types of freezers, refrigeration control/ instrumentation, Types of freezers,

refrigeration control/ instrumentation, Hygiene, cleaning and sanitation of ice cream plant, Effect

of process treatments on the physic-chemical properties of ice-cream mixes and ice cream,

Processing and freezing of ice-cream, Defects in ice cream, mix and control of over run,

Packaging, hardening, storage and shipping of ice-cream, Defects in ice cream, their causes and

prevention, Physico-chemical properties of ice-cream and compositional standards.,


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Microenvironment in ice cream, microbiological quality of ingredients, critical process factors &

their impact on entry of pathogen in ice cream, their survival during storage, food poisoning out

breaks, food safety & legal standards, Recent advances in ice-cream industry and plant

management, Technology for preparation of dried ice-cream milk mix and Nutritive value of ice-

cream.

6- Condensed And Dried Milk

History, status and scope in India and abroad, Definition and legal standards: Condensed milk,

sweetened condensed milk and evaporated milk, Manufacturing techniques a) Manufacture of

evaporated milk including pilot sterilization test b) Manufacture of sweetened condensed milk c)

Recombined sweetened condensed milk. Grading and quality of raw milk for condensed and

evaporated milk Physico-chemical changes taking place during manufacture of condensed milk,

Heat stability of milk and condensed milk, Physico- chemical properties of condensed milk and

role of stabilizers in the stability of condensed milk, Chemical defects in condensed milk, their

cause and prevention., Microbiological qualities of condensed milks, preservative used in

evaporated, condensed & died milks, a) Type of microorganisms occurring in condensed milk b)Survival and growth of microorganisms during manufacture and storage. c) Microbiological

standards, d) Type of spoilage and their prevention. Recent advances with reference to freeze

concentration and membrane concentration, Dried Milks: History and status in India and abroad,

Grading and quality of raw milk for dried milks, Manufacture of skim milk powder (AMP), whole

milk powder and heat classified powders, Physico-chemical changes taking place during

manufacture of dried milks, Physical properties of dried milks, Defects in dried milk during

manufacture and storage, their cause and prevention, PFA,BIS and International standards for

dried milk, Manufacture of infant foods, malted milk foods and other formulated dried products,

Microbiological quality of various dried milks including infant foods and Management of

condensed and dried milk industry.

7- By Product Technology

Status, availability and utilization of dairy by-products in India and Abroad. Associated economic

and pollution problems. Physic chemical characteristics of whey, butter milk and ghee residue, by-

products from skim milk: a) Casein: types of commercial casein, their specifications, manufacture

processes with basic principles involved. b) Industrial and food uses of caseins c) Manufacture of

sodium and calcium caseinates their physic-chemical and functional properties and food

applications d) manufacture of casein hydrolysates and its industrial application e)

Cooprecipitates: types, their specifications, manufacturing processes with basic principlesinvolved, functional properties and food applications. Whey processing: a) Fermented products

form whey, b) Beverages from whey c) Deproteinized and dematerialized whey d) Condensed

whey e) Dried whey, types and their specification, manufacturing techniques. F) Utilization of

whey products. Whey protein concentrates: a) Methods of isolation with basic principles involved,

physic-chemical properties of whey proteins concentrates b) Functional properties and food

applications of WPC. Lactose: methods for the industrial production of lactose, refining of lactose,

uses of lactose and hydrolysis of lactose. Butter milk processing: a) Condensed butter milk b)

Dried butter milk c) Utilization of butter milk products Ghee residue. Composition, processing and

utilization. Nutritional characteristics of by products.


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8- Judging of Dairy Products

Introduction, definition and importance of sensory evaluation in relation: to consumer acceptability

and economic aspects; factors affecting food acceptance. Terminology related to sensory

evaluation. Design and requirements of sensory evaluation laboratory. Basic principles: Senses and

sensory perception, Physiology of sensory organs, Classification of tastes and odours, threshold

values factors affecting senses, visual, auditory, tactile and other responses. Fundamental rules for

scoring and grading of milk and milk products. Procedure: Types of tests - difference tests (Paired

comparison, due-trio, triangle) ranking, scoring, Hedonic scale and descriptive tests. Panel

selection, screening and training of judges. Requirements of sensory evaluation, sampling

procedures. Factors influencing sensory measurements. Milk: Classes of raw and processed milks,

defects associated with them; milk score card and its use. Judging and grading of milk, sensory

evaluation of dahi, yoghurt, chakka, srikhand, lassi and other fermented drinks. Cream: Desirable

attributes and defects in cream, score card for cream, Judging and grading of different types of

cream. Butter: Specific requirement of high grade butter, undesirable attributes of butter, butter

score card, sensory evaluation of butter. Ghee: Grades of ghee, special requirements of quality

ghee, defects in ghee, sensory evaluation of ghee. Frozen dairy products: Desirable andundesirable characteristics of frozen dairy products. Sensory evaluation of ice cream, kulfi and

milk sherbets. Cheese: quality attributes of some common cheese varieties and their defects, score

card cheese. Sensory evaluation and grading for cheddar, cottage and other varieties of cheeses.

Dried dairy products: desirable and undesirable characteristic of dried milks. Judging and grading

of dry milk products. Concentrated milks: Desirable attributes and defects. Judging and gradidng

of evaporated and condensed milk. Heat desiccated Indian milk products: Desirable and

undesirable characteristics. Sensory evaluation of khoa and khoa based sweets. Acid coagulated

Indian milk products: desirable arid undesirable characteristics. Sensory evaluation of paneer,

chhana and chhana based sweets. Consumber acceptance studies: Objectives. Methods, types or

questionnaires, development of questionnaires, comparison of laboratory testing and Consumers

studies, limitations. Interrelationship between sensory properties of dairy products and various

instrumental and physic-chemical tests. Preparation of milk and milk products with defects,

techniques for simulation.

9- Food Technology-I

Status of food processing industries in India and abroad, magnitude and inter- dependence of dairy

and food industry, prospects for future growth in India. Harvesting, transportation and storage of fruits and vegetables. Post harvest processing of fruits and vegetables. Peeling. Sizing, blanching,

Canning of fruits and vegetables, Drying and freezing of fruits and vegetables. Juice processing-

General steps in juice processing, role of enzymes in fruit. Juice extraction, equipments and

methods of fruit juice extraction, preservation of fruit juices, fruit juice clarification, concentration

of fruit juices, fruit juice powders. Fruit juice processing; Orange and tangerine, Lemon and lime

juice, Apple juice, Grape juice, Nectars, pulpy juices, tropical blends, Vegetable juices. Jam, Jelly,

Marmalade, Pectin: Chemistry & technology. Fruits and vegetable preservers, Glazed, Crystallized

fruits. Tomato base products: Juice, puree, paste, sauce, ketchup. Pickles: principle of pickling,

technology of pickles. Beverages – Classification, scope, carbonated non-alcoholic beverages and

its manufacture. Fruit beverages and drinks, additives for fruit based beverages. Coffee: production


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practices, structure of coffee/cherry, coffee processing including roasting, grinding, brewing

extraction, dehydration, aromatizxation, instant coffee. Tea-tea leaf processing, green, red, yellow,

instant tea. Technology of confectionery foods- candies, chewing gums and bubble gums, Toffees,

caramels, standards of confectionery products. Chocolate products: Cocoa bean processing,

chocolate liquor, standards of confectionery products. Functional foods: Introduction,

Phytochemicals, milk ingredients as nutraceuticals, fiber-rich food products etc.

10- Packaging of Dairy Products

Introduction, Importance of Packaging, history of package development, packaging materials, s)

Charaterstics of basic packaging materials: Paper (paper board, corrugated paper, fibre board),

Glass, metal, plastics, foils and laminates, retort pouches, package forms, legal requirements of

packaging materials and product information. Packaging of milk and dairy products such as

pasteurized milk, UHT-sterilized milk, aseptic packaging, fat rich products-ghee and butter,

coagulated and desiccated indigenous dairy products and their sweetmeades, concentrated and

dried milks including baby foods. Modern packaging Techniques; Vacuum packaging, modified

atmosphere packaging (MAP), eco-friendly packaging Principles and methods of packagesterilization, Coding and Labeling of food packages, aseptic packaging (AP), scope of AP and pre-

requisite conditions for AP, description of equipments (including aseptic tank) and machines-

Micro-processor controlled systems employed for AP, package conditions and quality assurance

aspects of AP, Microbiological aspects of packaging materials. Disposal of waste package

materials, Packaging Systems.

11- Dairy Plant Management and Pollution Control

Production management. Definition, function and structure of production management, production

planning & control, work study and measurement motion and time study, plant operations.

Efficiency factors losses, financial and Managerial efficiency provision for industrial legislation in

India, Particularly in dairy industry, personal management. Manpower planning, recruitment,

training, transfer, promotions policies, job specifications, Job evaluation, job enhancement, job

enrichment, MBO, working conditions. Safety hazards, hazards prevention security for plant

maintenance. Prevention & Break-down maintenance spare parts inventory, tools & lubricants etc.

food hygine, personnel hygine, plant hygine, water quality etc. cleaning and sanitation- different

type of cleaning and sanitizing agents, effluent treatment: type, degree and treatment of waste.

12- Food Technology- II

Cereal grains, legumes and oilseeds; Structure and composition of cereals, legumes and oilseeds,milling of paddy, quality factors of rice grains processing of rice bran oil, Instant rice, quick

cooking rice, canned rice, milling technology of wheat, criteria of wheat flour quality, improvers

for wheat flour, types of wheat flour, milling technology of maize, wet milling of corn, milling

technology of barley, malting of barley and its utilization in manufacture of value added food

products including malted milk foods, alcoholic beverages, dehulling and processing technology of

important pulses, dehulling and extraction of oil in major oilseed crops like soy bean, mustard,

sunflower, ground nut, vegetable protein concentrates/ isolates, utilization of oil cake in food

formulation. Bakery and snack technology: technology of bread, biscuits, crackers and cakes,

Technology of manufacturing process of Pasta foods- Macaroni, Noodles and spaghetti,


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Technology of breakfast cereals: corn flakes, puffed, extruded snacks, Potato chips. Meat, fish and

egg technology ; Development of meat, poultry, egg and fish industry in India, Pre-slaughter care,

handling and ante-mortem inspection of animal, stunning and slaughtering techniques, postmortem

inspection, rigor mortise and conversion of muscle to meat, processing of meat and meat products;

curing, smoking, deboning and comminuted, slaughterhouse sanitation, meat hygiene and zoonotic

diseases, processing of poultry meat, Egg and egg products – Processing of albumen yolk and

whole egg, drying and freezing of egg, quality assessment of egg, Types handling transportationand marketing of fish, Preservation of fish. Manufacturing process of fish protein concentrate, fish

sausages, dehydrated fish and fish pickles. Cleaning and sanitation, waste management of food

processing plants.

DAIRY CHEMISTRY

1- Physical Chemistry of milk

Constituents and gross composition of milk of different species of different species and breeds of

milch animals, colloidal state : distinction between true and colloidal solution, lyophilize &

lypophobic solution, properties of colloidal system. Properties of colloidal systems, gels-their

formation and properties. Milk as a colloidal system and its stability. Elementary idea about

emulsion. Density: Density and specific gravity, pyknometer method, hydrometer lactometer.

Density and specific gravity of milk, effect of various processing variables on the density and

specific gravity of milk. Liquid state : Surface tension, surface energy interfacial tension. Surface

tension of mixtures. Surface tension of milk and the factors affecting it. Viscosity- Definition of

viscosity, Newtonian and non-Newtonian liquids, stokes law, influence of temperature and

concentration of solute on viscosity. Viscosity of milk, evaporated milk and condensed milk.

Refractive index. Colligative properties of dilute solution : vapour pressure, Raoults Law,

depression of frezzing point, elevation of boiling point. Freezing point and boiling point of milk.Osmosis and osmotic pressure. Inter-relation of colligative properties. Aqueous solution of

Electrolytes

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