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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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19883
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Subject: Dairy Technology × End date: 1988 × Start date: 1988 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    SUBSTITUTION OF YOUNG CHEDDAR CHEESE BY MOZZARELLA CHEESE IN THE MANUFACTURE OF PROCESSED CHEESE
    (AAU, Anand, 1988) RAY, ALOK RANJAN; THAKAR, P. N.
    Experimental processed cheeses were prepared in which young Cheddar cheese component of the blend was replaced by Mozzarella cheese. The influence of such replacement on the quality of resultant product was studied. The control processed cheese was prepared by heating at 85°C for 5 min a mixture of 75 per cent young (3 to 3.5 months age) and 25 per cent old (5 to 6 months age) Cheddar cheese added with 1.5 per cent trisodium citrate as an emulsifier and adjusted to 46.0 ± 1.0 per cent moisture and 2.0 per cent salt in the final product.
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    ThesisItemOpen Access
    A STUDY ON MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK HEATED AT VARIOUS TIME TEMPERATURE COMBINATIONS
    (AAU, Anand, 1988) SHARMA, SURENDER KUMAR; THAKAR, P. N.
    The effects of various heat treatments viz., 63°C with holding time of 5, 15 and 30 min. And for 16 sec at 62, 72 and 80°C given to standardized buffalo milk (Casein fat ratio of 0.7 ± 0.02) on the quality of Mozzarella cheese were studied. The parameters of study included were : the manufacturing schedule, composition, yield, baking characteristics like meltability and fat leakage, objective assessment of rheological parameters (hardness, cohesiveness, springiness, gumminess and chewiness), organoleptic quality of resultant cheeses and their suitability as a topping on pizza pie, microbiological status (standard plate count (SPC), coliform and Staphylococcus aureus) in fresh cheeses and changes in acidity, Ph, soluble nitrogen, SPC, coliform and Staphylococcus aureus in cheeses stored at 8 ± 1°C for 10 and 20 days.
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    ThesisItemOpen Access
    EVALUATION OF THE EFFECTS OF HOMOGENIZATION ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILK
    (AAU, Anand, 1988) JANA, ATANU H.; UPADHYAY, K. G.
    The influence of milk homogenization at two pressures (viz. 25 and 50 kg/cM2) and three temperatures (viz, 40°/ 50°and 60°C) was studied in the manufacture of Mozzarella cheese from buffalo milk. The effects of homogenization, homogenization pressure and temperature and their combination on the vat performance, homogenization efficiency, composition,yield, recovery of milk constituents in cheese and their losses in whey and moulding uater, baking characteristics like meltability and fat leakage, objective assessment of rheological parameters (i,e, hardness, cohesiveness, springiness, gumminess and chewiness), organoleptic quality of resultant chesses and their suitability as a topping on pizza pie were studied. Mozzarella cheesemaking from homogenized milk required alterations such as addition of 0.01 percent (w/w) calcium chloride to the milk before renneting ; higher cooking temperature; higher whey acidities at draining which . in turn resulted in slightly longer manufacturing time;lower temperature of moulding water and its contact time with the cheese curd in order to get a product comparable to that of control, Homogenization of milk resulted in cheeses having increased percent yield and higher acidity; moisture and MFFS; fat and FDR; and soluble nitrogen content when compared with that of control. On the other hand, it led to lowering of the cheese pH; reduction in the protein, ash, calcium and phosphorous content; reduced losses of fat, protein and TS in whey and reduced losses of fat and protein in moulding water; lowering in meltability and fat leakage and lowering of Theological characteristics such as hardness,cohesiveness, springiness, gumminess and chewiness. Amongst homogenized milk cheeses, the one made employing higher homogenization pressure (i,e, 50 kg/cm2 ) showed increased homogenization I efficiency and higher acidity; percent yield; moisture and MFFS, fat and FDM, soluble nitrogen, salt and SM contents; fat recovery in cheese and cohesiveness, whereas it resulted in decreased protein, ash, calcium and phosphorous contents; lower pH as well as lower protein and total solids recovery in cheeses; decreased meltability and fat leakage and reduction in rheological parameters such as hardness and springiness than its counterpart made from milk homogenized at 25 kg/cm2 pressure, Similarly, with increase in the temperatures of homogenization (i.e. 40°, 50° and 60°C) there uas a progressive increase in the percent yield, pH and cohesiveness of resultant cheeses, whereas it led to progressive decrease in acidity, ash, calcium and soluble nitrogen content; losses or fat, protein and TS in whey and of fat and protein in moulding water; meltability and fat leakage characteristics. However, some of the rheological parameters such as hardness, springiness, gumminess and chewiness showed increasing trend upto 50°C, beyond which it tended to decline. The combined influence of homogenization pressure and temperature had significant effect on pH, fat content and fat recovery of the homogenized milk cheeses. The maximum fat content, fat recovery in cheese and minimum pH of cheese was observed when milk was homogenized employing 50 kg/cm2 pressure at 50°, 60° and 40°C temperatures respectively,' Mozzarella cheese with better flavour and appearance and having satisfactory attributes as a topping on pizza pie can be made by homogenizing the milk employing pressures of 25 or 50 kg/cm2 and temperatures of 50° or 60°C, This pre-treatment subjected to the cheesemilk helped in reducing the excessive fat leakage as observed with control cheese during baking trials. However, the stringing proper- ties of homogenized milk cheeses was impaired to some extent. Buffalo milk homogenized at 25 or SO kg/cm2 pressure and 50° or 60°C temperature can be used for the manufacture of satisfactory quality Mozzarella cheese using modified method, with significant improvement in the yield (i.e. 8,95 to 17,00 percent over unhomogenized control)