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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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  • ThesisItemOpen Access
    PROCESS STANDARDIZATION FOR UTILIZATION OF PANEER WHEY IN JELLY LIKE CONFECTION
    (Anand Agricultural University, Anand, 2016) RAJAKHUSAIN ABBASBHAI MANASIYA; Dr. Smitha Balakrishnan
    Whey is the largest and highly nutritious by-product obtained during manufacturing of cheese, chhanna and paneer. It contains valuable milk solids predominantly lactose, nutritively superior whey proteins and minerals. It causes serious disposal problems owing to its high BOD and COD values. Product diversification is quite feasible using whey in formulated foods. The present investigation aimed at process standardization for utilization of paneer whey in jelly like confection