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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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1981 - 19825
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Subject: Dairy Microbiology × End date: 1982 × Start date: 1980 × Type: Thesis ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    SURVIVAL RATES OF STRAINS OF LACTOBACILLUS ACIDOPHILUS IN WHEAT, GRAB AND MUNG FLOURS AND THEIR EFFECTS ON IMPLANTATION CHARACTERISTICS OF THE ISOLATES
    (AAU, Anand, 1982) PATEL, D. R.; Dave, J. M.
    The present study was framed and conducted to determine the survival rates of Lactobacillus acidophilus isolates in wheat, gram and mung flours and their effects on implantation characteristics of the isolates. The strains of L. acidophilus LB, LB1 and LB2 were isolated from the feces of bottle-fed infants and were identified by physiological and bio-chemical tests. One strain of L. acidophilus KMS-301 was procured from N.D.R.I., Karnal, and one each strain of Escherichia coli and lactose fermenting yeast was obtained from the Department of Dairy Microbiology, Dairy Science College, Anand.
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    ThesisItemOpen Access
    ROLE OF XANTHINE OXIDASE ACTIVITY IN MODIFIED METHYLENE BLUE REDUCTION TEST AS A KEEPING QUALITY TEST FOR PASTEURIZED MILK
    (AAU, Anand, 1982) PATEL, ASHOK M.; Dave, J. M.
    An experiment was framed to assess the role of xanthine oxidase activity in modified methylene blue reduction (MMBR) test as a keeping quality test for pasteurized milk, held at different temperatures and the results were compared with the results of clot-on-boiling (COB) test, conventional methylene blue reduction (MBR) test and total viable, enterococci, acid procedures and spore counts.
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    ThesisItemOpen Access
    EFFECT OF SELECTED HEAT TREATMENTS AND ADDED AMINO ACIDS ON GERMINATION RESPONSE OF BACTERIAL SPORES IN BUFFALO MILK
    (AAU, Anand, 1982) PATEL, DILIPKUMAR C.; Dave, J. M.
    An experiment was framed to assess the effect of different heat shocks and added amino acids individually as well as in combination with and without incubation for 1 hr at 37°C on spore germination in milk. Ten raw buffalo milk samples collected from Student’s Training Dairy (STD), Gujarat Agricultural University, Anand were analysed for spore count. Ten Amul pasteurized milk samples collected from distribution cans were also analysed for spore count. The results were expressed as spore counts per ml of milk. The average value of mesophillic and thermophilic spore count of raw buffalo milk samples were 172 and 27 per ml respectively. In the same way, the average values mesophilic and thermophilic spore count of Amul pasteurised milk were 298 and 47 per ml respectively.
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    ThesisItemOpen Access
    ASSESSING THE SUITABILITY OF DIFFERENT MICROBIOLOGICAL AND CHEMICAL TESTS AS KEEPING QUALITY TESTS FOR SHRIKHAND
    (AAU, Anand, 1981) UPADHYAY, SUNIL M.; Dave, J. M.
    The present study was carried out to assess some chemical and microbiological tests and their suitability as keeping tests for Shrikhand. Laboratory made plain Shrikhand samples were stored at 7 ± 2°C and -7 ± 2°C for a period of 50 days. The samples were drawn at an interval of 10 days to analyse for changes in titratable acidity and pH; proteolytic changes by formol titration, Shilovich titration, tyrosine value, optical density test and ninhydr in test; lipotytic changes by measuring reducing sugars and non-reducing sugar content and microbiological changes were measured by total colony, psychrotrophic, acid procedures, lactobacilli, proteolytic, lipolytic, coliforms and yeast and mold counts and also organoleptic scores.
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    ThesisItemOpen Access
    COMPARISON OF MODIFIED METHYLENE BLUE TEST WITH OTHER MICROBIOLOGICAL TESTS FOR EVALUATION OF KEEPING QUALITY OF RAW AND PASTEURIZED MILK
    (AAU, Anand, 1981) SHAH, BIPIN D.; DAVE, J. M.
    An experiment was framed to asses conventional and modified methylene blue reduction tests as keeping quality tests for raw and pasteurized milks held at different temperatures and the results were compared with the results of oxidation - reduction (O-R) potential, clot-on-boiling (COB) test, acidity values and the total viable, coliform from a commercial dairy plant aseptically. The raw milk samples were incubated at room temperature (24-29°C) and at 7 + 2°C and the pasteurized milk samples were incubated at 15 + 2°C and at 7 + 2°C and were analysed at regular intervals till they showed COB test positive.