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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
    EVALUATING THE EFFECT OF PARTIAL HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESE
    (AAU, Anand, 2013) Akshay Mahagaonkar; Dr. Atanu H. Jana
    Homogenization of cheese milk though offers several advantages in Mozzarella cheese, it has few adverse effects too. ‘Partial homogenization’ (i.e. homogenizing only the cream portion to obtain standardized cheese milk) has been reported to confer superior baking characteristics to Mozzarella cheese compared to ‘complete homogenization’ (subjecting entire quantity of standardized cheese milk to homogenization). The effect of varying fat content of cream (20.0, 25.0 and 30.0 per cent milk fat), two homogenization pressures (i.e. 25.0+10.0 P1, 50.0+10.0 kg/cm2 P2) and two homogenization temperatures (60° T1, 70°C T2) on the vat performance, composition of Mozzarella cheese, yield of cheese, recovery of milk constituents in cheese, rheological characteristics of cheese, baking characteristics, sensory quality of cheese and the suitability of cheese as a topping on pizza pie were studied