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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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1982 - 198918
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Subject: Dairy Technology × End date: 1989 × Start date: 1982 × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 18
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    ThesisItemOpen Access
    MANUFACTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK AND JUDGING ITS SUITABILITY FOR PIZZA AND PROCESSED CHEESE MAKING
    (AAU, Anand, 1984) Patel, Gauravkumar Chandrakant; Vyas, S. H.
    Two methods of manufacturing the Mozzarella cheese were used - starter method and direct acidification method. In either method, cheese were made both from pasteurised and raw buffalo milk standardized to two fat levels of 3 and 6 per cent each. Thus in each replication, eight different batches of Mozzarella cheese were prepared. The effects of each treatment and those of all possible combinations of treatments on the composition and yield of fresh cheese; recovery of milk constituents in cheese and their losses in whey and molding water; baking properities like meltability and fat leakage; rheological parameters like viscosity, elasticity and springiness; organoleptic quality of fresh cheeses; and changes in acidity, pH, acid degree value, tyrosine content and organoleptic quality during refrigerated storage of cheese upto two weeks were studied. The experimental Mozzarella cheese at two levels (25 per cent and 35 per cent) as a par of processed cheese were tried out and organoleptically evaluated. The Mozzarella cheese was also used in actual baking trials on pizza.
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    ThesisItemOpen Access
    EVALUATION OF EFFECTS OF HOMOGENIZATION OF MILK AND ADDITION OF STABILIZERS ON THE QUALITY OF SHRIKHAND
    (AAU, Anand, 1983) DESAI, HRADAY KUNJBIHARI; VYAS, S. H.
    The present study was planned to evaluate the effects of homogenization of milk and addition of stabilizers (sodium alginate and gelatin) on the physical, chemical and organoleptic characteristics of chakka and shrikhand. The performance of above treatments was evaluated by determining yield and recovery of milk constituents in chakka, composition of chakka and shrikhand and organoleptic characteristics of fresh chakka and shrikhand. The changes in titratable acidity, free fatty acids content, tyrosine content and organoleptic score were ascertained at 0, 10, 20, 30 and 40 days to determine the shelflife of shrikhand at ≤10°C.
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    ThesisItemOpen Access
    ENERGY CONSERVATION IN DAIRY PLANT ILLUMINATION
    (AAU, Anand, 1987) WAJID, MOHAMMED ABDUL; Shah, U. S.
    Satisfactory illumination of the milk plant is important since it not only increases safety and improves efficiency but also makes it possible for workman to operate with greater ease, comfort and speed. Many dairies today are working at lower than the desired level of illumination. Various problems faced by the lighting industry are the increasing power demand, voltage fluctuations, reduced lamp life, inefficient illumination, lighting fitting corrosion, electrical shock hazards and continuing search of cost effective high performance illumination system. To overcome these problems illumination engineers have recommended to improve the illumination system design and to use efficient light sources.
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    ThesisItemOpen Access
    STUDY ON AGITATION PARAMETERS IN ISOLATION OF MILK FAT FROM BUFFALO SOUR MILK
    (AAU, Anand, 1986) UPADHYAY, JANAK B.; Shah, U. S.
    In the present work, the process of shurning buffalo sour milk by agitation was studied. Souring was done by culturing as well by natural curdling. No difference was observed in behaviour of cultured milk and naturally curdled milk in respect of fat recovery. Fat percentage of buffalo sour milk was varied from a level of 3 per cent to 9 per cent. Agitation was produced by stirring sour milk with a small variable speed stirrer. Dimensional analysis was employed to get better understanding of the churning process and thereby to develop a relationship among the parameters involved in the process. The results of various experimental were plotted using the relationship obtained from the dimensional analysis.
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    ThesisItemOpen Access
    EVALUATION Of THE EFFECTS OF METHODS OF LACTOSE HYDROLYSIS AND POST-INCUBATION THERMIZATION IN RELATION TO MANUFACTURE AND QUALITY OF STIRRED AND FROZEN YOGURTS
    (AAU, Anand, 1984) Patel, Mayankumar Thakorbhai; VYAS, S. H.
    The present study was planned and conducted to evaluate the effects of methods of lactose hydrolysis (pre-incubation lactose hydrolysis and simultaneous lactose hydrolysis with bacterial fermentation) and post-incubation thermization in relation to manufacture and quality of stirred and frozen yogurts. The stirred yogurts were prepared by fermenting the different pre-yogurt mixes (with and without lactose hydrolysis as well as with and without post-incubation thermization) and blending the same with the sweetner-stabilizer mixture there after. The frozen yogurts were manufactured from an overnight aged stirred yogurts by freezing in an ice cream freezer.
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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 INFLUENCE OF CASEIN/FAT RATIO AND WHEY ACIDITY AT DRAINING ON THE QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILK
    (AAU, Anand, 1986) SUNDAR, M. RAVI; UPADHYAY, K. G.
    The influence of casein to fat (C/F) ratio, viz. 0.5, 0.6, 0.7, 0.8 and 0.9 and whey acidity (WA) at draining viz. 0.30, 0.35, 0.40, 0.45 and 0.50 per cent was studied separately for manufacture of Mozzarella cheese from buffalo milk. The effects of the above treatments on the composition, yield, recovery of milk constituents in cheese and their losses in whey and moulding water, baking characteristics like meltability and fat leakage, objectives assessment of rheological parameters (i.e. hardness, cohesiveness springiness, guminess and chowiness), organoleptic quality of resultant cheeses and their suitability as a topping on pizza pie were studied.
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    ThesisItemOpen Access
    STUDY ON SORPTION CHARACTERISTICS AND PERFORMANCE IMPROVEMENT IN SUN DRYING OF INDUSTRIAL CASEIN
    (AAU, Anand, 1984) Bhadania, Amrutlal G.; Shah, U. S.
    In present work, sorption characteristics of industrial hydrochloric and lactic acid casein were studied. Sun drying process of industrial casein and effect of important parameters on the drying process were also investigated. Desorption isotherms of the industrial caseins at 30, 40, 60 and 75°C have been established. Both the types of caseins gave sigmoid type isotherms. Adsorption isotherms of industrial hydrochloric and lactic acid casein at 30°C for granular and powder form of the caseins have been developed. The magnitude of hysteresis between description and adsorption isotherms was of very small order.