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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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1980 - 19825
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Subject: Dairy Technology × End date: 1982 × Start date: 1980 × Type: Thesis ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    ROLE OF PHOSPHOLIPIDS ON KEEPING QUALITY OF BUFFALO GHEE
    (AAU, Anand, 1980) AHMED, A. R.; Vyas, S. H.
    The present experiment was undertaken to study the role of phospholipids on keeping quality of buffalo ghee. Eight samples of buffalo ghee were prepared by creamery butter and direct cream method with clarification temperatures 105°C and 120°C for 5 and 10 minutes respectively for both the temperatures, resulting into different levels of phospholipid content in the ghee samples. All the eight samples of ghee were prepared and stored at room temperature (27.0°C to 34.7°C). The keeping quality of ghee was studied for 12 weeks of storage period. The samples were tested initially and then during the storage period for two chemical tests (i) Peroxide Value (PV) and (ii) Free Fatty Acid (FFA) content at an interval of 4 weeks upto 8 weeks storage period and then at an interval of 2 weeks for the remaining 4 weeks period.
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    ThesisItemOpen Access
    EVALUATION OF SELECTED FUNGAL MILK COAGULANTS FOR MANUFACTURE OF BUFFALO MILK CHEDDAR CHEESE
    (AAU, Anand, 1981) Upadhyay, Kunjbihari Gaurishanker; Vyas, S. H.
    The present study was planned and conducted to evaluate the fungal milk coagulants, namely, Rennilaso (R )and Molto (M) for manufacture of buffalo milk Cheddar cheese using calf rennet ( C) as control. They were used alone or in 50:50 combinations (i.e. CM, CR and MR). Cheddar cheese was made from pasteurized-standardized buffalo milk, using slightly higher amount of starter (1.5%), cooking at lower temperature (36°C) and following early and high piling during cheddaring. The cheese were ripened at 5-6°C and 12-13°C for a period of 180 days.
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    ThesisItemOpen Access
    STUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO MILK
    (AAU, Anand, 1982) CHRISTIE, IGNAS S.; Shah, U. S.
    In the present work, the process of churning buffalo milk by agitation was studied, fat percentage of buffalo milk was varied from a level of 5 per eent standardised milk to that of cream of about 40 percent. Agitation was produced by handshaking the milk in tins and by stirring it with a small variable speed stirrer. Dimensional analyais was employed to get a better understanding of the churning process and thereby to develop a relationship among the parameters involved in the process. The results of various experimental sets were plotted using the relationship obtained from dimensional analysis, The graph obtained revealed a straight line relationship on log-log scale, further, experiments were carried out to find optimum operating conditions for the process of churning, The parameters studied were : fat recovery, treatment time, temperature during treatment, operating turbulence level and energy consumption.
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT LEVELS OF MOISTURE, SUGAR AND FAT ON CONSISTENCY AND ACCEPTABILITY OF SHRIKHAND
    (AAU, Anand, 1982) Miyani, Raghavbhai Vallabhbhai; Vyas, S. H.
    The present study was carried out to assess the effect of various levels of moisture, sugar and fat on consistency and acceptability of Shrikhand. Skim milk dahi/curd was prepared using LF-40 strater and chakka was obtained from this curd employing vaccum whey separator. Twenty seven shrikhand samples (which replicated four times) were prepared with different levels of moisture (30-35, 35-40 and 40-45%), sugar (70%, 80% and 90% added on the basis of weight of chakka) and fat (4.0%, 6.0% and 8.0%), with uniform mixing treatment while blending the ingredients. The consistency was measured at 30°c for freshly prepared samples and at 10°C for refrigerated samples, using a cone penetrometer and the values were reported in mm. Refrigerated samples were subjected to sensory evaluation by a panel of selected judges and by consumers selected at random.
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    ThesisItemOpen Access
    STUDY OF DRY MILK AGGLOMERATION ON DISC AGGLOMERATOR
    (AAU, Anand, 1981) PANCHAL, HASMUKHBHAI S.; SHAH, U. S.
    Spray drying of milk has been an important segment of the present dairy industry. Major use of dry milk has been after its reconstitution in water. The problem in reconstitution of spray dried powder is that of formation of lumps on the surface of water. This particular behaviour of spary dried powders comes in the way if reconstitution and processing of the same hereafter. Agglomeration of dry power has been widely accepted as an appropriate solution of the problem not only by dairy industry but also by food and pharmaceutical as well as chemical industries. The uniting of particles for agglomeration may be achieved either by rewetting dry particles with mist of water or any other additives or stem in case of rewet process or during drying of the particles in the dryer as employed in straight through process of instantization. Agglomeration improves not only reconstitution properties but also provides excellent control over dusting, sticking, sedimentation and resultant losses. It provides ease in handling for transportation, weighing, mixing etc., with reduction in energy input and good control over bulk density.