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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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Subject: Dairy Chemistry × Start date: 2016 × Thesis Type: M.Sc ×
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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.