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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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2011 - 201711
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Subject: Dairy Chemistry × End date: 2020 × Start date: 2010 × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 11
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    ThesisItemOpen Access
    DEVELOPMENT OF NITROGEN DISTRIBUTION BASED APPROACH TO DETECT ADULTERATION OF MILK WITH NON-PROTEIN NITROGENOUS COMPOUNDS
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) SHAIKH AHESANVARISH ISMAILBHAI; Dr. K. D. Aparnathi
    Milk is a wholesome food for people of all age groups ranging from infants to old. However, image of milk as food is tarnished due to menace of adulteration. In past few decades adulteration of natural milk with a chemically formulated milky fluid (synthetic milk) has been as a matter of serious concern due to its potential harmful effects on human health. This fluid expertly prepared so as to imitate as natural milk prepared from refined oil, detergent, carbohydrates, non-protein nitrogenous compounds, salts and soda by dissolving/dispersing calculated amount of different ingredients of the formulation using water as a medium. Hence it easily passes the routine tests (fat and lactometer reading) carried out at the collection centres.
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    ThesisItemOpen Access
    CHARACTERIZATION OF KHOA PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SUITABILITY FOR PREPARATION OF SELECTED SWEETS
    (Anand Agricultural University, Anand, 2013) CHAUDHARY MILANKUMAR JASHUBHAI; Dr. K D Aparnathi
    Khoa, a heat desiccated milk product, is used as base material for manufacture of many popular sweets. Camel milk is known for its nutritional and medicinal properties. However, information on composition and characteristics of khoa prepared from camel milk and its suitability in preparation of sweets is not available in the literature. Therefore, need was felt to undertake systematic study for generating data on such information pertaining to khoa prepared from camel milk. In present study work was carried out to prepare khoa from camel milk; to characterize it for gross composition, chemical characteristics, rheological properties and sensory attributes and to evaluate suitability of the khoa for preparation of burfi and gulabjamun. For the purpose of comparison khoa was also prepared from cow as well as buffalo milk. Average TS, fat, SNF, protein, lactose, ash and chloride content of camel milk was
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    ThesisItemOpen Access
    CHARACTERIZATION OF GHEE PREPARED FROM CAMEL MILK AND EVALUATION OF ITS SHELF LIFE DURING STORAGE
    (AAU, Anand, 2013) PARMAR, NIRAVKUMAR BHARATSINH; Dr. K. D. Aparnathi
    Ghee constitutes an important part of Indian life; however, information on its physical properties, chemical characteristics, sensory quality and shelf life of ghee prepared from camel milk is not reported. Therefore, present study was planned to generate the information on such aspects of ghee prepared from camel milk. Simultaneously samples of ghee were also prepared from cow milk as well as from buffalo milk for comparison. Samples of ghee were prepared by direct creamery method in which cream was heated to 115°C with no hold. The amount of ghee obtained from each batch was measured and samples of ghee obtained were analyzed for selected physico-chemical constants and sensory quality. The samples of ghee were also subjected to shelf life study. Total five replications were conducted. The average yield of ghee obtained from camel, cow and buffalo milk was 3.52, 3.82 and 5.49 per cent respectively.
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    ThesisItemOpen Access
    Evaluation of Surti goat milk for physico-chemical characteristics, processing related properties and activity of selected enzymes
    (AAU, Anand, 2014) Prajapati, DARSHNA BHAGWANDAS; Dr. K D Aparnathi
    The Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India are interested to develop new standards of milk for which standard database on milk and milk products is required. The data on physicochemical characteristics, processing related properties and activity of selected enzymes related information of milk of various species and breeds of indigenous animals are lacking. Moreover, there are no reported values on these aspects of goat milk in Anand/Gujarat. Therefore, the study was conducted on goat milk to collected from Reproductive Biology Research Unit, A.A.U., Anand.
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    ThesisItemOpen Access
    EVALUATION OF MILK FROM SURTI GOAT FOR GROSS COMPOSITION, NITROGEN DISTRIBUTION AND SELECTED MINERALS CONTENT
    (AAU, Anand, 2014) KAPADIYA, DHARTIBEN BIPINBHAI; Dr. K D Aparnathi
    The Food Safety and Standards Authority of India (FSSAI), Ministry of health and family welfare, Government of India are interested to develop new standards of milk and require to generate standard database on milk and milk products. The data on gross composition, nitrogen distribution, mineral content and related information of milk of various species and breed of animals are lacking. Moreover, there are no reported values on these aspects of goat milk in Anand/Gujarat. Therefore, the study was conducted to collect goat milk from Reproductive Biology Research Unit, A.A.U., Anand and analyze for gross composition, nitrogen distribution, selected mineral content.
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    ThesisItemOpen Access
    EVALUATION OF MILK FROM KANKREJ COW AND SURTI BUFFALO FOR COMPOSITION, PHYSICO-CHEMICAL PROPERTIES AND NITROGEN DISTRIBUTION
    (AAU, Anand, 2014) GAJJAR, SUNIL ISHVARBHAI; Dr. K. D. Aparnathi
    The Food Safety and Standards Authority of India (FSSAI), Ministry of Health and Family Welfare, Government of India are in the process of revising standards of milk and for that they require to generate standard database on milk and milk products. The data on chemical composition, physico-chemical properties and related information of milk of various species and breed of animals are lacking. Therefore, there is a need to undertake systematic study to generate detailed data on compositional aspects of milk from various breeds of cow and buffalo. This work will provide basic database for compositional aspects, physico-chemical properties and nitrogen distribution pattern in milk of Kankrej cow and Surti buffalo. In view of the above resume, the study was conducted on Kankrej and Surti buffalo milk for analysis gross chemical composition, selected physico-chemical properties and nitrogen distribution.
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    ThesisItemOpen Access
    Evaluation of qualitative tests used for detection of adulterants in milk
    (AAU, Anand, 2015) Chaudhari, PRIYANKABEN RAMESHBHAI; Dr. K. D. Aparnathi
    In the present study different qualitative tests used for detection of adulterants in milk were evaluated for (1) sensitivity (LoD), (2) variations in use of chemicals, amount of reagent(s) and/or amount of milk sample, (3) effect of temperature on performance, (4) interference of one adulterant on detection of another adulterant and (5) interference of common preservatives in detection of adulterants in milk.
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    ThesisItemOpen Access
    EVALUATION OF QUALITATIVE TESTS USED FOR DETECTION OF PRESERVATIVES IN MILK
    (AAU, Anand, 2015) KAKADE, POOJA VILASRAO; Dr. K. D. Aparnathi
    Milk is highly perishable product since it provides an ideal growth medium for the microorganisms. Therefore, there is a tendency to use chemical preservatives to prevent microbial proliferation and spoilage of milk.The use of hydrogen peroxide, formaldehyde, neutralizers, boric acid, benzoic acid and salicylic acid is most commonly reported. Numbers of qualitative tests are reported, buttheir comparative appraisal is not available. Similarly, for particular qualitative test several variations are observed.Information on possible interference of common adulterants in detection of preservatives in milk is scanty.Therefore, need was felt to make study for comparative appraisal of different qualitative tests used for detection of preservative in milk. To evaluate the effect of different variables of the procedure on performance of the test and to check the interference of commonly used adulterants on performance of qualitative test used for detection of preservatives in milk.
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    ThesisItemOpen Access
    EVALUATION OF SORBIC ACID AND ITS SALTS AS A PRESERVATIVE FOR PANEER
    (AAU, Anand, 2014) PATEL, RAJKUMAR BABUBHAI; Dr. K. D. Aparnathi
    The present investigation was divided into four phases. The first phase helps to evaluate the most efficient salt of sorbic acid as preservative for paneer. In the second phase suitable stage for the addition of sorbate during manufacture of paneer was selected. In the third phase the concentration of sorbate was optimized to have maximum shelf life of paneer. The final phase of the study consisted of evaluation for effectiveness of sorbate in preservation of paneer.