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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 Microbiology × Author: BEHARE, PRADIP V. ×
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    ThesisItemOpen Access
    STUDIES ON ENHANCING THE SHELFLIFE OF FERMENTED MILKS
    (AAU, Anand, 2004) BEHARE, PRADIP V.; Prajapati, J. B.
    Poor shelf-life of fermented milk hamper their commercial exploitation. Many ways are available to improve shelf-life of fermented milks, but they require compromise with either product quality or starter bacteria. The present investigation was planned to standardize the process for buttermilk manufacture and subsequently, enhance its shelf life by heat treatment, with possibility of maintaining live beneficial bacteria in the product. Initially, incorporation of three different levels of mozzarella cheese whey at 10, 20 and 30 % were tried. Addition of whey at 20 % level in to milk did not affect flavour, body and texture of the curd. A combination of Str. thermophilus MD2, Str. thermophilus Di6 and Lactobacillus acidophilus V3 was used to ferment milk. To select the heat treatments, survivability of the cultures (MD2, Di6 and V3) against different heat treatments were tried. The treatment 55°C for 5 min and 60°C for 5 min left sizable viable population, while 70°C for 5 min was drastic for the cultures. The shelf-life of control (Ti) and treated [55°C for 5 min (T2), 60°C for 5 min (T3) and 65°C for 5 min (T4)] buttermilk was studied at room (37±2°C) and refrigeration temperature (7±2°C) on the basis of sensory, chemical and microbial changes. In sensory changes, flavour was the deciding factor for shelf-life and decreased during the storage gradually at 7±2°C and rapidly at 37±2°C. Body, texture, colour and appearance scores were not affected during storage. Based on sensory attributes, Ti and T2 remained acceptable for 1 day while T3 and T4 were acceptable for 2 days at room temperature. In case of refrigerated storage, Ti and T2 remained acceptable for 21 and 28 days, respectively whereas T3 and T4 remained acceptable even on 35th day. Titratable acidity increased gradually during storage at 7±2°C and sharply at 37±2°C. The similar but opposite trend was seen in pH. FFA and soluble nitrogen increased at faster rate at 37±2°C and steadily at 7±2°C. However, they did not correlate with other changes. Total lactic count of fresh buttermilk was 65.17 x 107 cfu/ml, which reduced to 33.3 X lO7 cfu/ml by T3 and significantly reduced to 27.4 x 107 cfu/ml by T4. At room temperature storage lactic count significantly increased, while at 7±2°C it remained almost stable. The lactobacilli count during the storage at 37±2°C increased sharply, whereas, it remained unchanged at 7±2°C. The survival rate in T3 was 35 % whereas 99.7 % destruction was given by T4. Yeast and mold significantly reduced by T3 and T4. However, T2 was not sufficient to kill yeast and mold. This group was the main culprit in spoiling the product. Results of pilot scale study in a commercial dairy plant gave a shelf life of 15 days for control and 25 days to buttermilk heat treated at 60°C for 5 min.
  • Thumbnail Image
    ThesisItemOpen Access
    STUDIES ON ENHANCING THE SHELFLIFE OF FERMENTED MILKS
    (AAU, Anand, 2004) BEHARE, PRADIP V.; Prajapati, J. B.
    Poor shelf-life of fermented milk hamper their commercial exploitation. Many ways are available to improve shelf-life of fermented milks, but they require compromise with either product quality or starter bacteria. The present investigation was planned to standardize the process for buttermilk manufacture and subsequently, enhance its shelflife by heat treatment, with possibility of maintaining live beneficial bacteria in the product. Initially, incorporation of three different levels of mozzarella cheese whey at 10, 20 and 30 % were tried. Addition of whey at 20 % level in to milk did not affect flavour, body and texture of the curd. A combination of Sir. thermophilus MD2, Str. thermophilus Die and Lactobacillus acidophilus V3 was used to ferment milk. To select the heat treatments, survivability of the cultures (MD2, Die and V3) against different heat treatments were tried. The treatment 55°C for 5 min and 60°C for 5 min left sizable viable population, while 70°C for 5 min was drastic for the cultures. The shelf-life of control (T1) and treated [55°C for 5 min (T2), 60°C for 5 min (T3) and 65°C for 5 min (T4)] buttermilk was studied at room (37±2°C) and refrigeration temperature (7±2°C) on the basis of sensory, chemical and microbial changes. In sensory changes, flavour was the deciding factor for shelf-life and decreased during the storage gradually at 7±2°C and rapidly at 37±2°C. Body, texture, colour and appearance scores were not affected during storage. Based on sensory attributes, T1 and T2 remained acceptable for 1 day while T3 and T4 were acceptable for 2 days at room temperature. In case of refrigerated storage, T1 and T2 remained acceptable for 21 and 28 days, respectively whereas T3 and T4 remained acceptable even on 35th day. Titratable acidity increased gradually during storage at 7±2°C and sharply at 37±2°C. The similar but opposite trend was seen in pH. FFA and soluble nitrogen increased at faster rate at 37+2°C and steadily at 7±2°C. However, they did not correlate with other changes. Total lactic count of fresh buttermilk was 65.17 x 10 to power 7 cfu/ml, which reduced to 33.3 X 107 cfu/ml by T3 and significantly reduced to 27.4 x 10 to power 7 cfu/ml by T4. At room temperature storage lactic count significantly increased, while at 7±2°C it remained almost stable. The lactobacilli count during the storage at 37±2°C increased sharply, whereas, it remained unchanged at 7±2°C. The survival rate in T3 was 35 % whereas 99.7 % destruction was given by T4. Yeast and mold significantly reduced by T3 and T4. However, T2 was not sufficient to kill yeast and mold. This group was the main culprit in spoiling the product. Results of pilot scale study in a commercial dairy plant gave a shelf life of 15 days for control and 25 days to buttermilk heat treated at 60°C for 5 min.