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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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ThesisItem Open 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.ThesisItem Open Access USE OF SELECTED LACTIC STARTER STRAINS FOR PREPARATION OF MISTI DAHI FROM COW AND BUFFALO MILK(AAU, Anand, 1988) Sarkar, Shyama Prasad; Dave, J. M.The study was planned and conducted to select suitable strains of lactic acid bacteria from market samples of misti dahi for preparation of the product from cow and buffalo milk and to decide the optimum level of total solids for the product and to test the performance of the selected cultures and enhance the shelf-life of the product for increasing its commercial from Dr. Cox, U.K. and the other LF40, a Christian Hansen’s mixed strain culture were included in the trials. Thermization treatment of the finished product was planned to evaluate its effect on the shelf-life of the product and the effect of such treatment on the viable lactic count and on the beta-galactosidase activity.ThesisItem Open 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.ThesisItem Open Access OBSERVATIONS ON COMPOSITIONAL, NUTRITIONAL, IMPLANTATIONAL AND STORAGE ASPECTS OF SPRAY DRIED ACIDOPHILUS-MALT PREPARATION(AAU, Anand, 1984) SHAH, RAVIKUMAR KANAIYALAL; Dave, J. M.The present study was planned to formulate a spray dried acidophilus-malt preparation in which about 62.3 per cent of milk solids were substituted with wheat solids in the final composition and it contained 10 million live lactobacillus cells per gram. The basic slurry was prepared by blending acidphilus milk and wheat malt in 1:1 proportion and allowed to ferment for three hours. After neutralization it was supplemented with sugar, cocoa and salt at the rate of 7, 3 and 0.1 per cent (w/w) respectively. This was homogenized at 50-70 kg/cm2 and spray-dried at 145-155 C air inlet and 75-80 C outlet temperatures.ThesisItem Open Access OBSERVATIONS ON COMPOSITIONAL, NUTRITIONAL, IMPLANTATIONAL AND SURVIVAL ASPECTS OF LACTOBACILLUS ACIDOPHILUS LB1H3 SPRAY DRIED IN BLENDED CARRIER MEDIA(AAU, Anand, 1984) Prajapati, Jashbhai Bhikhabhai; Dave, J. M.The study was framed and conducted to spray dry a selected strain of Lectobacillus acidophilus in a low cost edible carrier cum protective medium, prepared by supplementing acidophilus fermented milk with banana, tomato juice and sugar, with expected enhancement in survival of these bacteria during drying and subsequent ambient storage. Such a product was also supposed to offer nutritional and dietetic advancements to the consumers. A human strain of L. acidophilus LB1 possessing resistance to phenol, bile salts and low pH was selected for the study and was adapted to heat shocks at 80°C for no holding.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open Access IMPEDANCE MEASUREMENT AS A KEEPING QUALITY TEST FOR PASTEURIZED BUFFALO WHOLE MILK AND ITS RELATIONSHIP WITH SELECTED MICROBIOLOGICAL AND BIOCHEMICAL QUALITY TESTS(AAU, Anand, 1985) Patel, Mukund N.; Sannabhadti, S. S.The study was planned to assess the suitability of impedance measurement as keeping quality test for pasteurised buffalo milk stored at 37 ± 0.5°, 15 ± 2° and 7° to 9°C. Ten milk samples collected from two commerical dairies were subjected to measurement of impedance, methylene blue reduction test and estimation of titratable acidity, standard plate count, acid procedures count and Enterobacteriaceae count and Clot-on-boiling (COB) test at regular time intervals till samples showed “COB test positive”.ThesisItem Open Access ASSESSING THE FEASIBILITY OF MANUFACTURE OF CONCENTRATED DAHI USING SELECTED STARTER CULTURES OF Streptococcus thermophilus AND Lactococcus lactis(AAU, Anand, 1997) PEERZADA, MEHRAJ-U-DIN; Sannabhadti, S. S.This study was planned and conducted to assess the feasibility of promising strains oi Streptococcus thermophihts, namely D-3 (C1) and MD-8 (C2) and Lactococcus lactis subsp. lactis strain C-10 (C3) in the manufacture of concentrated dahi from standardized milk adjusted to three different levels of total solids. For studying different attributes, concentrated cfahi was manufactured on pilot scale from standardized milk adjusted to 20.00(T1), 24.00(T2) and 28(T3) per cent total solids by fortification with skim milk powder. After standardization of these three lots of milk, they were heat treated to 90°C for 10 minutes and then cooled to room temperature. Starter culture was added as inoculum in each lot at the rate of 10 per cent based on preliminary studies. The inoculated milk of each lot was filled in polystyrene cups(100 ml capacity) having aluminium foil lids and then incubated at a temperature of 40±2°C in case of S/replococciis ihennophilus strains and 30+1 °C in case of Lactococcus lactis subsp. lactis strain. For assessing, chemical and microbiological changes during incubation, a set of cups from each lot of milk was drawn at 0, 4 and 8 hours interval. When the product attained an acidity of about 0.75-0.80 per cent lactic acid, a set of cups was transferred to the refrigerator and kept overnight. Next day product was subjected to the sensory evaluation by a panel of judges. Another set of cups was transferred to low temperature incubator maintained at a temperature of 10°C and the product was stored for 7 days at this temperature to know the acceptability of the product. T2 (24.00 per cent TS) level of total solids gave significant results than other level of total solids with respect to change in titratable acidity, extent of the lactose degradation, change in lactic count and utilization of soluble nitrogen during incubation with all the three strains. Among the cultures used, culture C1 showed higher acid production throughout the incubation period than C2 and C3, Dahi with desired level of titratable acidity was produced with C1 and C2 cultures within 4.0 hours of incubation. While it needed 8 hours with C3 culture. After storage of the product for 7 days at 10°C, C3, showed significant results with respect to change in titratable acidity, shift in pH, extent of lactose degradation, change in free fatty acids, changes in the soluble nitrogen and changes in lactic count indicating continued activity of culture even during refrigerated storage. Concentrated dahi was found veiy much acceptable even after 7 days of storage at al! levels of total solids with cultures C1 and C2. However, C3 produced bitterness in the product after 7 days of storage in T3 level of total solids and the product was unacceptable. Coliform count was found within prescribed BIS. limits of max. 10/g at the end of storage period. Same was also true with that of yeast and mold count which was within prescribed limit of max.100/g From the observations on uniform rate of acid production, lactose utilization and stability to higher concentration of total solids, it is possible to recommend all the three strains for the manufacture of concentrated dahi using standardized milk between 20 and 28 per cent total solids (TMS), Among the three strains, although all of them were capable of producing acceptable product within 6 hours of incubation, D-3 and MD-8 strains of Streptococcus thermophilus were found superior to C-10 strain of Lactococciis laciis as they could set the product within 4 hours and had better acceptability score even after 7 days storage at 10°C.