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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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1981 - 19825
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Subject: Dairy Chemistry × End date: 1982 × Start date: 1980 × Type: Thesis ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    EFFECT OF SODIUM AND POTASSIUM METABISULPHITES ON SHELF-LIFE OF KHOA
    (AAU, Anand, 1982) Patel, Keshavlal Hemrajdas; Sharma, R. S.
    An experiment was planned to assess the effect of addition of sodium and potassium metabisulphites on the shelf-life of khoa. Khoa was prepared from buffalo milk in a steam jacketed stainless steel kettle. The treatments imposed were control (no additive), addition of sodium metabisulphite (T1) and potassium metabisulphite (T2) each separately at the rate of 1000 ppm on the basis of milk used for preparation of khoa in a particular batch. The added sodium and potassium metabisulphites supplied respectively 673.9 and 576.3 ppm of sulphur dioxide. The samples of khoa were stored in plastic boxes of 21.5 cm x 11.5 cm x 11.5 cm size at room temperature (31°C). Khoa was filled in boxes upto three-fourth of their capacity and the lids were put on only when the samples attained normal temperature.
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATION
    (AAU, Anand, 1982) PATEL, GIRISHBHAI DAHYABHAI; Singh, Sukhminder
    The present study was undertaken to develop two types of powders from mixtures of lactose hydrolysed milk, skim milk and soyabeans by the indigenous method of open pan heat desiccation and to study the physicochemical properties of these powders. The soya-lactose hydrolysed milk (soya-LHM) powder and soya-lactose hydrolysed skim milk (soya-LHS) powder were made from lactose hydrolysed milk and lactose hydrolysed skim milk, respectively, after adjusting their ratios to 1:2 (total solids basis) with soya pests. The chemical composition of milk, skim milk and soyapests was determined before these basis materials were admired.
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE FROM MIXTURES OF LACTOSE HYDROLYZED WHEY AND SOYABEANS BY HEAT DESICCATION
    (AAU, Anand, 1982) SKHEMLON, DONKUPAR; Singh, Sukhminder
    Soya-lactose hydrolyzed citric acid whey powder (S-LH-CAWP) and soya-lactose hydrolyzed rennet whey powder (S-LH-RWP) were prepared from mixtures of whey (citric acid whey or rennet whey) and soyabeans in the ratio 1:2 (solids basis) by the indigenous open pan heat desiccation process. Prior to mixing with soya paste, lactose in citric acid whey and rennet whey was hydrolyzed and then used in the manufacture of S-LH-CAWP and S-LH-RWP, respectively.
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    ThesisItemOpen Access
    EFFECT OF CASEIN LACTOSE AND CASEIN-LACTOSE MIXTURE ON OXIDATIVE STABILITY OF GHEE
    (AAU, Anand, 1981) MEGHA, ASHOKKUMAR VINUBHAI; SHARMA, R. S.
    The present study was carried out to elucidate the effect of casein, lactose and casein-lactose mixture (1:1) on the oxidative stebility of ghee. Ghee was prepared from butter obtained from fresh raw buffalo milk. The butter was clarified into ghee at 120°C without any holding time. Each additive namely, casein, lactose and casein-lactose misture was added to butter during its clarification into ghee at the levels of 2.5 and 5.0 per cent on the basis of fat content of butter. To compare the antioxidant properties of the above additives with synthetic antioxidant, butylated hydroxy anisole (BHA) was added at 0.01 and 0.02 per cent directly into ghee.
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL CHANGES IN THE MAJOR MILK CONSTITUENTS DURING MANUFACTURE OF KHOA FROM LACTOSE HYDROLYSED BUFFALO MILK
    (AAU, Anand, 1981) SAI, PRAKASH BHASKARBHAI; SHARMA, R. S.
    This study was undertaken to cases the applicability of β-D-galactosidase in buffalo milk for hydrolysis of lactose and to assess the feasibility of lactose hydrolysed milk for the manufacture of khoa. The suitability of lactose hydrolised milk for khoa making was assessed by analysing the product for different physico-chemical changes during manufacture and storage of the same. Buffalo milk was treated with lactozyme (Novo industries, Den mark) to obtain lactose hydrolysed milk and khoa was prepared in the laboratory by the indigenous method of open pan desiccation. The khoa prepared from lactose hydrolysed milk was compared with the control khoa prepared from buffalo milk but without hydrolysis of lactose. The milk and khoa samples prepared from lactose unhydrolysed and lactose hydrolysed milk were analysed for composition, chemical characteristics, change in the composition of casein, electrophoretic resolution of casein, 1-fluoro-2,4-dinitrobenzene (FDNB) reactive and 2,4,6-trinitrobenzenesulphonic acid (TNES) reactive lysine content in casein and trichloroacetic acid precipitable proteins. The khoa was also assessed for its storage qualities.