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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 RE-ENGINEERING FOR THE IN-CONTAINER MANUFACTURE OF KHEER
    (DEPARTMENT OF DAIRY ENGINEERING S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Patel Ruchiben S.; Dr. J. B. Upadhyay
    Kheer, a cereal- based dairy delicacy, is popular throughout India. However, its limited keeping quality even under refrigeration has not allowed it to come out of the confines of the domestic kitchen. In past, several attempts have been made to extend the shelf life of kheer by, subjecting the product to sterilization in a retort but these have been of no avail. While the problems associated with thermal treatment of kheer were envisaged in the present study, to be overcome by employing a autoclave system in order to obtain a ready-to-eat kheer.