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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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  • ThesisItemOpen Access
    IN-VITRO EVALUATION OF PROBIOTICS ON ORAL HEALTH
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Shilpa Sasikumar Nair; Dr. J. B. Prajapati
    Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. In the last few decades, there is an increased demand worldwide for the products containing probiotic. Recently, the potential application of probiotics to maintain oral health and treat oral diseases has gained attention of several researchers. Although only few clinical studies have been conducted, the results to date suggests that the probiotics and its products can not only be used to prevent and treat oral infections but also to maintain the overall oral health. Considering this fact, the present study was planned to evaluate five potential probiotic strains for oral health by in-vitro tests and by developing model dental cream.
  • 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.
  • ThesisItemOpen 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.
  • 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.
  • ThesisItemOpen 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.
  • ThesisItemOpen 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.
  • 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.
  • 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.
  • ThesisItemOpen Access
    STUDIES ON SOME OF THE FACTORS AFFECTING SIZE OF FAT GLOBULES IN MILK OF KANKREJ COWS
    (AAU, Anand, 1965) Patel, I. D.; Patel, T. D.
    Abstract not Available