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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
    EVALUATION OF SELECTED TREATMENTS FOR ACCELEARTING RIPENING OF BUFFALO MILK CHEDDAR CHEESE
    (AAU, Anand, 1985) THAKAR, PRAMODRAY NAGARDAS; Vyas, S. H.
    A study was carried out to determine the effects of (I) lactose-hydrolysed milk, (ii) homogenization of milk, (iii) slurry addition to cheese curd and (iv) use of elevated ripening temperature in the manufacture and ripening of buffalo milk Cheddar cheese. In the first phase of the investigation, pasteurized buffalo milk was treated separately with two preparations of beta-D-galectosidaes enzyme, viz., Maxilest and Lastozym, to hydrolyze 60 to 70 per cent lactose in the milk before starter addition. Cheddar cheese prepared from the hydrolyzed milk were compared with that of unhydrolyzed milk cheese.