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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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19881
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Subject: Dairy Chemistry × Author: MISTRY, CHHOTALAL D. × End date: 1988 × Start date: 1988 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF PANEER PREPARED FROM COW MILK BY ALTERING SALT BALANCE OF MILK
    (AAU, Anand, 1988) MISTRY, CHHOTALAL D.; Singh, Sukhminder
    Calcium sulphate and disodium hydrogen phosphate were added to milk with the ohjective of altering its salt balance and to study their influence on paneer making. Five replications of each set of treatments were done using cow milk for paneer making. Paneer was prepared from standardized raw cow milk (3.50 per cent fat) to which either calcium sulphate or disodiun hydrogen phosphate had been added before heating at 0.02 and 0.05 per cent (w/v) concentrations, Ccoiparative assessment of test samples of paneer and control sample of paneer (prepared without added salt) was done to evaluate, if any, advantage in terms of yield and quality of paneer were served by adding small amounts of salts to milk. The raw standardized milk used for paneer making had on an average 13.43, 3.30, 3.20, 4.49, 0.69 and 0.178 per cent of total solids, fat, protein, lactose, ash and acidity (as lactic acid) respectively. The average pH of milk was 6.61. Average values of calcium, magnesium, phosphorus and citric acid in standardized eow mlXk were 139.81, 18.62, 80.83 and 289.46 mg per 100 ml, respectively.