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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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19791
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Subject: Dairy Technology × End date: 1979 × Start date: 1979 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    KEEPING QUALITY OF BUTTER AND GHEE IN RELATION TO THEIR COPPER CONTENT
    (AAU, Anand, 1979) Chaudhari, Shantanu M.; Vyas, S. H.
    The present experiment was carried out to see the effect of copper content on keeping quality of butter and ghee. The cream having 42 % fat was pasteurized at 85°C for 20 sec. in which copper was added as copper sulphate solution at the rate of zero, 100, 200 and 500 µg/kg. Salted butter (2%) was prepared from he cream having added copper and stored at -10°C and 6°C. Simultaneously ghee was prepared from the respective batch of butter and stored at 6°C and at room Temperature (RT). The keeping quality of butter and ghee was studied for 20 weeks of storage period. The samples of butter and ghee were tested after interval of each five weeks for their quality parameters like Peroxide Value (PeV), Thiobarbituric Acid (TBA) Value, Free Fatty Acids (FFA) content and Flavour score. The copper content of butter and ghee were also analysed colorimetrically and Atomic Absorption Spectrophotometrically (AAS).