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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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2004 - 20096
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Subject: Dairy Microbiology × End date: 2009 × Start date: 2004 × Type: Thesis ×
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Now showing 1 - 6 of 6
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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.
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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 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.
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    ThesisItemOpen Access
    EFFECTS OF MEDICINAL HERBS ON LACTIC ACID BACTERIA AND THEIR USE IN PREPARATION OF PROBIOTIC LASSI
    (Anand Agricultural University, Anand, 2008) JAFARALI K. MOMIN; Dr. J.B. Prajapati
    Fermented milk products are well known since ancient time and are consumed all over world. The consumption of the fermented milk has sharply increased after the discovery of their probiotic effect. The medicinal plants are also very well known for maintaining and curing the diseases since time immemorial. The ayurvedic literature is full of the application of medicinal plants in well-being of the society. Hence, an herbal probiotic lassi containing medicinal herbs is of key importance in the field of functional and nutraceutical foods. Our present study was planned to assess the potential herbs with lactic acid bacteria in fermented milk and to develop herbal probiotic lassi with additional advantages of the medicinal herbs with combination in probiotic lactic acid bacteria
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    ThesisItemOpen Access
    Adhesion Characteristics of Probiotic Lactobacilli in Gastrointestinal Tract
    (Anand Agricultural University, 2008) Vishwanath Kodaikkal; Dr. J. B. Prajapati
    Ability of the microbe to attach to the intestinal enterocytes enhances its therapeutic utility. This may lead to competitive displacement of intestinal pathogens, and engagement of cell membrane receptors which activate signalling events that lead to cytokine synthesis, including interferons, and cell resistance to viral attack. Probiotic organisms also alter the composition of the flora by production of lactic acid, bacteriocins and antimicrobial peptides, which are active against pathogens.
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    ThesisItemOpen Access
    DEVELOPMENT OF ARTIFICIALLY CARBONATED FERMENTED MILK
    (Anand Agricultural University, Anand, 2009) Nihir P. Shah; Dr. J.B. Prajapati
    Carbonated fermented milk occupies a prime position in present era since they have been nutritionally proven and time tested for safety and acceptability. Soft drinks have a huge market all over the world. However, as people are becoming more conscious about health & nutrition, and the society has been aware of the hazardous effects of soft drinks, a special niche for self carbonated nutritious fermented milk based drink is emerging. Typical carbonated milks are Kefir and Koumiss, which are known since ages in the regions between Eastern Europe & Mongolia for their sensory characteristics including sparkling taste and alcoholic flavor. They have health potential due to live microflora, certain peptides, soluble and insoluble polysaccharides. However, control of carbonation and yeast fermentation are major problem in such products. Hence, an artificially carbonated fermented milk without alcohol in the product shall be more appreciated
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    ThesisItemOpen Access
    DEVELOPMENT OF A SYNBIOTIC WHEY DRINK
    (Anand Agricultural University, Anand, 2009) T. VENKATA MADHAVI; DR. RAJIV K. SHAH
    The present investigation was carried out for formulation of functional probiotic/Synbiotic whey drink with orange juice and also to study their microbiological, physico-chemical and sensory profiles. Whey based functional foods were in two different forms; A [whey + sugar @ 10 % (w/v) + orange juice@ 10 % (v/v)], B [A + inulin@ 3 % (w/v)], and inoculated with probiotic culture Lb. rhamnosus @ 2.0% v/v. The two blends (A and B) developed were subjected to microbiological, physico-chemical and sensory analyses initially for the fresh (0 day) and up to 28 days of stipulated refrigerated storage at an interval of 7 days at 4 ± 1oC.