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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 - 2019232020 - 202113
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Subject: Dairy Chemistry × Start date: 2011 × Type: Thesis × Thesis Type: M.Tech. ×
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Now showing 1 - 9 of 36
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    ThesisItemOpen Access
    EFFECT OF SELECTED SPICES ON CHEMICAL CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF KHOA
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Vivek Parvatbhai; Dr. Amit Kumar Jain
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    ThesisItemOpen Access
    DEVELOPMENT OF STRIP BASED TEST FOR DETECTION OF UREA ADULTERATION IN MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Mr. Savaliya Ravikumar Rasiklal; Dr. A. I. Shaikh
    Milk adulteration is a serious problem faced by consumers, sellers and the dairy industry. In rural areas, availability of sophisticated instrument for detecting milk adulteration is difficult. Wet chemistry based qualitative tests are most commonly used to detect milk adulteration. These type of tests requires many chemicals, laboratory setup and technically skilled manpower. The dry chemistry based platforms like strip are good alternative to wet chemistry based methods. Mostly strip based test work on colorimetric chemical reactions. The strip based test possesses numerous advantages like better reliability, elimination of sample preparation, no chemicals requirements, portability, minimal health and environmental risk, etc.
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    ThesisItemOpen Access
    EVALUATION OF EFFECT OF SELECTED SPICES ON PROTEOLYTIC ACTIVITY AND SHELF LIFE OF CREAM CHEESE
    (DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Rakendhu Saji; Dr. Smitha Balakrishnan
    Cheese is a product obtained by coagulation of milk from certain mammals using rennet or similar enzymes in the presence of the lactic acid produced by added or adventitious microorganism, from which part of the moisture has been removed by cutting, warming, and/or pressing, which has been shaped in mould and then by holding for some time at suitable temperature and humidity. Cream cheese can be classified as single Cream cheese and double Cream cheese depending upon the fat content. Due to its high moisture content which results in the proliferation of some spoilage microorganisms, the shelf life of Cream cheese is less, up to 10 days.
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    ThesisItemOpen Access
    EVALUATING THE EFFECT OF CARDAMOM ON MAILLARD REACTION IN BASUNDI
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Ms. Jambutkar Pruthvi Rajesh; Dr. B. M. Mehta
    Basundi is a heat-desiccated thickened milk dessert. Maillard browning occur in Basundi during processing and storage. Some of the compounds generated from Maillard browning are toxic in nature. Many attempts have been made to find inhibitors of Maillard browning in foods and in vivo. No attempts have been reported so far to exploit potential of cardamom to control Maillard browning in Basundi. The present study was carried out in two phases namely (i) optimization for rate of addition of cardamom to control Maillard browning during storage at 7±2°C and (ii) selected levels of cardamom evaluated for chemical, physico-chemical and sensory characteristics of Basundi. The cardamom was added in two different stages i.e. (i) initially (i.e., tempered at 40°C) in milk (T1) and (ii) concentrated stage (i.e., when two times concentration of milk achieved) of milk (T2) during Basundi preparation. The sample without addition of cardamom was treated as control (T0).
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    ThesisItemOpen Access
    EVALUATION OF QUALITY CHARACTERISTICS OF BREAD INCORPORATED WITH WHEY AND MORINGA OLEIFERA POD POWDER
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Nakum Jashpal Raysinhbhai; Dr. S. C. Parmar
    This study was carried out to incorporate beneficial constituents of Cheddar whey and Moringa pod powder into a product like bread having routine consumption. Cheddar cheese whey was analysed for physico-chemical characteristics. The Moringa pod powder was analysed for gross composition and radical scavenging activity. Cheddar cheese whey and Moringa pod powder were incorporated in the preparation of bread. Changes in chemical characteristics of bread prepared using Cheddar cheese whey and moringa pod powder were assessed.
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    ThesisItemOpen Access
    EVALUATION OF ARGENTOMETRIC TITRATION METHODS FOR DETERMINATION OF CHLORIDE IN MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Dodiya Vishal Dipubhai; Dr. Amit Kumar Jain
    Chloride content of milk provide information about the abnormality of milk. Higher chloride content is related to diseased udder. The determination of chloride content in milk may also be used for checking adulteration of milk. A number of methods for determination chloride content in milk has been reported. Some of these methods involve the use of sophisticated instruments and require highly skilled manpower for operation and are relatively costly in comparison to argentometric titration methods. Argentometric titration methods for the quantitative estimation of chloride in milk include Mohr’s method and Volhard method. Very few studies for the comparison of argentometric titration methods for determination of chloride in milk are reported in literature. Further, effect of added neutralizers on determination of chloride content in milk by these methods has not been reported so far. Therefore, the study was conducted to evaluate Mohr’s method and Volhard method for the determination of chloride content in milk.
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    ThesisItemOpen Access
    EVALUATION OF QUALITY CHARACTERISTICS OF CAKE INCORPORATED WITH WHEY AND MORINGA OLEIFERA POD POWDER
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Dahima Bharatkumar Nareshkumar; Dr. SC Parmar
    This study was carried out to harness beneficial constituents of Cheddar cheese whey and Moringa pod powder into a product like cake having wide popularity and consumption. Cheddar cheese whey was analysed for physico-chemical characteristics. The moringa pod powder was analysed for gross composition and radical scavenging activity. Cheddar cheese whey and Moringa pod powder were incorporated in the preparation of cake. Changes in chemical characteristics of cake prepared using Cheddar cheese whey and moringa pod powder were assessed.
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    ThesisItemOpen Access
    EVALUATION OF SELECTED SPICES FOR EXTENDING SHELF LIFE OF COTTAGE CHEESE
    (DEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Bhut Maheshkumar Gordhanbhai; Dr. Smitha Balakrishnan
    Cheese is a product obtained by coagulation of milk from certain mammals using rennet or similar enzymes in the presence of the lactic acid produced by added or adventitious microorganism, from which part of the moisture has been removed by cutting, warming, and/or pressing, which has been shaped in mould and then by holding for some time at suitable temperature and humidity.
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    ThesisItemOpen Access
    STUDY ON ACTIVITY OF SELECTED INDIGENOUS ENZYMES IN SURTI BUFFALO MILK
    (DAIRY CHEMISTRY DEPARTMENT SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) Hirapara Anjnaben Ashokbhai; Dr. Amit Kumar Jain
    The information on the activity of indigenous enzymes in milk of various species and breeds of indigenous animals are lacking. Not much information is available on the activity of enzymes in buffalo milk and particularly that of indigenous breeds of buffalo milk. Moreover, there are no reported values on these aspects for Surti buffalo milk. Therefore, the study was conducted to determine proximate chemical composition and activity of selected indigenous enzymes of Surti buffalo milk. Pooled buffalo milk samples were collected from Reproductive Biology Research Unit, Anand Agricultural University, Anand (Gujarat) during August 2019 and March 2020. The fat, protein, lactose, ash and total solids content of Surti buffalo milk ranged from 5.97 to 9.77 per cent (mean value 7.38 per cent), 3.46 to 4.93 per cent (mean value 3.87 per cent), 4.54 to 5.98 per cent (mean value 5.04 per cent), 0.664 to 0.864 per cent (mean value 0.753 per cent) and 15.32 to 20.67 per cent (mean value 17.02 per cent) respectively.