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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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20214
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Subject: Dairy Engineering × End date: 2021 × Start date: 2021 ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    DEVELOPMENT OF MECHANIZED PROCESS FOR MANUFACTURE OF MATHURA PEDA
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Rishabh Sharma; Dr. Jaydipsinh B. Raol
    India had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving uniform quality for the manufacture of these products on large scale, mechanization in production, standardization of recipe and processing conditions are inevitable.
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    ThesisItemOpen Access
    PROCESS MECHANIZATION FOR PRODUCTION OF EXTENDED SHELF LIFE KHOA
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Ashishkumar Dhansukhbhai; Dr. Sunil Patel
    India has emerged as the world’s largest producer and consumer of the milk and milk based products. Khoa based products have been traditionally produced in Indian sub-continent since ancient times. The Traditional Indian Dairy Product (TIDP), khoa, is mostly used as a base for a variety of Indian sweets like peda, burfi, kalakand, gulabjamuns, etc. Though khoa is gaining significant importance nowadays, one major drawback is its’ limited shelf-life.
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT FOR EXTENDED SHELF-LIFE PANEER
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Beladiya Dhruvkumar Bharatbhai; Dr. I. A. Chauhan
    India had emerged as the world’s largest producer of milk with half of its production being used for the manufacture of different traditional milk products. For achieving better quality and long shelf-life for the manufacture of these products on large scale, mechanization in production, standardization of recipe and processing conditions are inevitable.
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    ThesisItemOpen Access
    DEVELOPMENT AND PERFORMANCE EVALUATION OF MILKING VESSELS WITH COOLING SYSTEM
    (DEPARTMENT OF DAIRY ENGINEERING SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Patel Hirenkumar Ghanashyambhai; Dr. Sunil M. Patel
    India is the world leader in the milk production. Milk quality depends primarily on microbial load. Fresh raw milk temperature on milking will be around 37 °C. The milk at this temperature is ideal food for microbial growth which affects its quality and shelf life. Thus, immediate cooling of milk is crucial to control the microbial growth. Milk cooling is practiced through various system which are not feasible to cool small quantity of milk. Major milk production is from millions of small farmers. In this context, the development of suitable and feasible cooling vessel for milk cooling at production is considered. Milk cooling vessel was made from SS 304 series and performance evaluation was carried out using antifreeze solutions. To carry out performance evaluation, 15, 20 and 25 per cent calcium chloride solution; 20 and 25 per cent propylene glycol solution was selected. Optimization of antifreeze solution was based on the rate of cooling.