Loading...
Thumbnail Image

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.

Browse

Search Results

Now showing 1 - 9 of 36
  • 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.
  • ThesisItemOpen Access
    THE EFFECT OF UREA AND AMMONIUM BICARBONATE ON MILK YIELD AND NITROGEN DISTRIBUTION IN MILK OF KANKREJ COWS
    (AAU, Anand, 1972) Purohit, Prabhu Dutta; Shukla, P. C.
    Abstract not Available
  • ThesisItemOpen Access
    STANDARDIZING CONDITIONS FOR PILOT SCALE PRODUCTION AND STORAGE OF BUFFALO SKIM MILK DAHI USING STREPTOCOCCUS THERMOPHILUS: SOME CHEMICAL ASPECTS
    (AAU, Anand, 1990) Thakuria, Hemanta; Patel, S. M.
    This investigation was planned and carried out to elucidate the effects of level of total solids of buffalo skim milk and inoculation with three specific strains of Streptococcus thermophilus on some of the quality attributes of dahi. The total solid content of buffalo skim milk was adjusted to 10.0 (T1), 12.5 (T2) and 15.0 (T3) per cent using condensed buffalo skim milk and inoculated with D3(C1), MD2 (C2) and MD8 (C3) strains of Streptococcus thermophilus. Incubation was done at 40 ± 1°C till the desired acidity of 0.75 (% lactic acid) was obtained. Samples were then stored at 5 t o 7°C for about 12 h after which the samples were considered to be at 0 h of storage (fresh product). To study the physico-chemical and organoleptic changes taking place and also to study the shelf - life of the dahi under room temperature, the samples were stored at 37 ± 1°C and analysed at the interval of Oh, 12h, 24h and 48h. Similarly for study under refrigerated condition samples were stored at 5 t o 7°C and analysed at the interval of Od, 6d, 12d and 18d of storage.
  • 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.
  • 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.
  • ThesisItemOpen Access
    PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE BLENDS OF CASEIN-WHEY PROTEIN COPRECIPITATES AND PARTIALLY DEOILED GROUNDNUT MEAL
    (AAU, Anand, 1986) PATEL, SOMABHAI MAGANLAL; SHARMA, R. S.
    This study was planned to develop a simplified process for preparation of partially deoiled groundnut meal (PDGM) with minimum possible mitty/bitter flavour inherent to groundnut and to make use of such meal in formulation of biscuits with blends of casein-whey protein coprecipitates (CWC) with a view to enhance protein-calorie value with out extraneous incorporation of hydregenated fat. This study also aimed to evaluate the impact of the above blends on the compositional, physico-chemical, organoleptic and storage characteristics of such biscuits and to suggest a simple process line for the manufacture of acceptable type of protein-calorie enriched biscuits with reasonable shelf-life.
  • ThesisItemOpen Access
    STUDIES ON YIELD AND COMPOSITION OF MILK FROM DIFFERENT QUARTERS OF KANKREJ COWS.
    (AAU, Anand, 1959) Patel, Rambhai D.; Patel, B. M.
    Abstract not Available
  • ThesisItemOpen Access
    STUDIES ON THE COLOSTRAL MILK OF KANKREJ COWS
    (AAU, Anand, 1956) PATEL, P. S.; Patel, B. M.
    Abstract not Available
  • ThesisItemOpen Access
    STUDIES ON NITROGEN DISTRIBUTION IN THE MILK OF KANKREJ COWS
    (AAU, Anand, 1957) SHUKLA, P. C.; PATEL, B. M.
    Abstract not Available