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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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19891
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Subject: Dairy Technology × Author: DHOLU, KHIMJI × End date: 1989 × Start date: 1983 ×
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    ThesisItemOpen Access
    STUDY ON INFLUENCE OF INCORPORATION OF CHAKKA AND SELECTED EMULSIFYING SALTS ON QUALITY OF PROCESSED CHEESE SPREAD
    (AAU, Anand, 1989) DHOLU, KHIMJI; UPADHYAY, K. G.
    The effect of various levels of chakka incorporation (viz. L1 (20 per cent), L2 (30 per cent) and L3 (40 per cent) of Cheddar cheese) and types of emulsifiers trisodium citrate (E1), trisodium citrate plus trisodium phosphate (2:1; E2), trisodium citrate plus disodium phosphate (2:1; E3) and trisodiiam citrate plus trisodium phosphate plus disodium phosphate (5:2:2; E4) were studied with respect to quality of processed cheese spreads and storage stability at two temperatures (i.e. 7 + 1°C and 30 + 1°C) at 10 days interval upto 40 days (i.e. 0, 10, 20, 30 and 40 days) of storage. The results were compared with control spread prepared using Cheddar cheese blend only and 2.25 per cent trisodium citrate as emulsifier. The parameters studied included chemical composition, pH, acidity, consistency, meltability, fat leakage, sensory evaluation and microbiological quality for fresh spreads. The storage stability of spreads was ascertained by monitoring changes In the parameters such as pHf moisture, soluble nitrogen, TVFA, sensory characteristics and microbiological quality at two temperatures Viz. 7 + 1°C and 50 + 1°C for a total storage period of 40 days. The chemical composition, the physical attributes such as consistency, meltability and fat leakage, sensory characteristics such as colour and appearance and flavour and microbiological quality of fresh experimental spreads were similar to control cheese spread. The stored experimental samples were identical to control samples with respect to moisture, pH, soluble nitrogen and TVFA content after 40 days of storage at two temperatures of study. However the experimental samples differed significantly from the control in respect of sensory attributes, except colour and appearance. The sample of E1L1 was found to be the best and superior to control in its sensory characteristics through out the storage, the reverse was true for sample E4L3 The level of chakka addition had no marked effect on the various parameters studied, except on protein content and consistency (measured at 7 + 1°C) of fresh spreads. Both these attributes showed significant increase with increase in the rate of chakka addition. IHie level of chakka added had significantly decreasing effect on the pH, TVFA and sensory characteristics (barring colour and appearance) during storage after 40 days. The types of emulsifiers used had no marked effect on the composition of cheese spreads, whereas they had significant effect on pH, consistency, meltability,fat leakage and sensory characteristics of fresh cheese spreads. The storage stability of various spreads was also significantly influenced by the type of emulsifier used. Of the 4 emulsifiers studied (i,e, E:1, E2,E3 and E4),emulsifiers E1 and E3 performed better whereas emulsifiers E2 and E4 were rated inferior both in case of fresh and stored products, E4 emulsifier was found to be least acceptable. The higher temperature of storage and advancing age of cheese spread had significantly deleteMous effect on the quality of cheese spreads. The cheese spread E1L1 prepared using 20 per cent chakka (i.e. L1 level) and 2.25 per cent trisodium citrate ( i.e. E1 ) as emulsifier was found to be the best, both from quality and stability point of view and hence this combination of chakka addition and emulsifier is recommended for manufacture of processed cheese spread.