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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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ThesisItem Open Access EVALUATION OF INFLUENCE OF VARIOUS PROCESSING PARAMETERS ON THE RHEOLOGICAL PROPERTIES OF KHOA AND PENDA(AAU, Anand, 1988) MIYANI, RAGHAVBHAI VALLABHBHAI; VYAS, S. H.The influences of variation in treatments given to buffalo and cow milk (prior to khoa and penda making) such as standardization of milk to 0.3, 0.4, 0.5 and 0.6 fat/SNF ratio, initial acidity in milk of 0.16, 0.18, 0.20, 0.22 and 0.24 per cent (as LA); additives - sodium citrate to milk at 0.2, 0.4 and 0.6 per cent (on MTS basis) for khoa and sugar at 40, 60, 80 and 100 per cent (on MTS basis) for penda, preconcentration of milk to 30, 35 and 40 per cent TS content and homogenization of milk at 50, 100 and 150 kg/cm2 pressure on chemical, rheological and sensory qualities of khoa and penda were studied. The two type of milks, namely cow and buffalo, used for khoa and penda making had significant effect on chemical composition, rheological attributes and sensory profile of both khoa and penda. However, the specific effect on particular attribute studied for different treatments was not identical in all cases in the products made from cow and buffalo milks. As the fat/SNF ratio in milk increased, there was significant increase in MFFS, TS, fat, FDM, free fat and sensory quality and reduction in protein and ash contents as well as values of all Theological parameters of khoa. In case of penda the increase in fat/SNF ratio of milk caused significant increase in MFFS, fat, FDM, free fat, acidity and acceptability score (only upto 0.5 ratio) and reduction in protein, total sugar and ash contents as well as all rheological properties. The initial acidity of cow and buffalo milk used for khoa and penda making had no significant effect on chemical composition of these products, except on ash and acidity values of khoa and MFFS and acidity of penda. All the rheological attributes of these products showed declining trend at elevated level of acidity. Increase in acidity upto 0.18 per cent showed improvement in the organoleptic characteristics of khoa and penda and theraafter quality of these products was impaired. Addition of sodium citrate had very little influence on the chemical composition of khoa, whereas it influenced the rheological properties (gumminess, springiness and chewiness) and flavour profile of khoa significantly, the former showing a declining trend at higher level of addition. Organoleptically best khoa was obtained with 0.2 per cent (on MTS basis) addition of sodium citrate. The level of sugar addition in penda altered the chemical composition,rheological properties as well as acceptability score. Higher rate of addition caused significant decrease in MFFS, fat, FDM, protein, ash contents and springiness whereas total sugar and hardness increased significantly, Penda with highest acceptability score was obtained with addition of 60 per cent (on MTS basis) sugar. Use of preconeentrated milk having different total solids had no influence on chemical composition and rheological attributes of khoa and penda. On the otherhand, use of preconcentrated milk having total solids upto 35 per cent improved the sensory score of khoa but not in case of penda. Homogenization of milk did not change the chemical composition of khoa except free fat content which was significantly reduced at higher pressures. Whereas in case of penda homogenization treatment caused significant changes in MFFS, TS and free fat contents. Rheological properties of khoa (except brittleness) and penda were significantly influenced by variation in homogenization, pressure all these properties except cohesiveness of khoa had lower values than the unhomogenized controls. In case of khoa there was improvement in the organoleptic quality at the lowest (i.e. 50 kg/cm2) pressure used whereas in case of penda it resulted in slight decline in the acceptability score. At higher pressures, organoleptic quality of khoa and penda showed deterioration. It can be concluded from the findings of the present study that khoa and penda with desired chemical composition, rheological attributes and sensory profile can be obtained using independently. 1. Milk standardized to 0.5 fat/SNF ratio, 2. Milk having acidity upto 0.18 per cent (as LA). 3. Additives - sodium citrate upto 0.2 per cent (on MTS basis) in case of khoa and sugar upto 60 per cent (on MTS basis) in case of penda, 4. Preconcentrated milk having total solids upto 30 per cent (in case of penda) and 35 per cent (in case of khoa) 5. Homogenization of milk at 50 kg/cm2 at 60°C. Moreover, objective rheological assessment can be made use of for better quality control of these indigenous milk products.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open Access DEVELOPMENT OF A VEGETABLE PROTEIN BASED TEA WHITENER AS A MILK SUBSTITUTE FOR THE LOW INCOME CONSUMERS(AAU, Anand, 1974) ANEJA, RAM PRAKASH; PATEL, B. M.Abstract not AvailableThesisItem Open Access A STUDY ON INFLUENCE OF SELECTED TECHNOLOGICAL PARAMETERS ON MANUFACTURE OF SWISS CHEESE FROM BUFFALO MILK(AAU, Anand, 1995) KOKANE, RAJENDRA D.; UPADHYAY, K. G.A method was standardized for manufacture of Swiss cheese from buffalo milk. The method essentially consisted of basic steps usually followed in manufacture of Swiss cheese from cow milk with following modifications :(i) Standardization of milk to 4.00 ± 0.1 percentfat, (ii)cookingcurd- whey mixture at 50°C /30 min, (iii) stir-out at 50°C /15 min,(iv) settling the curd under whey without pressure . till final whey acidity reached to 0.125-0.130 per cent LA, (v) pressing in two stages; light (for one h) and slight heavy for overnight, (vi) brining for 24 h in 23 per cent NaCl solution at 10-11°C and (vii) ripening the paraffined cheese by following sequence of cold/10-11°C, 8 days)/ warm (21-23°C, 30 days)/cold (10-11°C up to a maximum period of 4 months). Present study was undertaken in four phases, involving selection of starter culture (phase -1), studying the influence of additives (phase - II), evaluating the effects of admixing cow milk with buffalo milk (phase - III) and finally conducting pilot trials using the best selected treatment from second and third phase, employing the best starter culture combination selected under phase -1. Under phase-l six culture combinations Viz. DT1, DT2, DT3, VT1, VT2and VT3 were composed and evaluated for their performance in manufacture of Swisscheese from buffalo milk. The letter respectively represent the type ('D' and 'V') and rate of inoculation (T1, T2 and T3). The rate of inoculation being 0.1,0.3 and 0.5 per cent lactic culture(i.e.'D'and'V'), coupled with 0.0015,0.002 and 0.0025 percent propionic culture respectively. The second phase involved study of effects of two additives, viz. tri-sodium citrate (TSC) and sodium chloride (NaCl) each added into milk at two levels [ 0.05 (A2and A4)and 0.075 (A3 and A5) per cent w/w of milk], the control being buffalo milk without additive (A1). The third phase comprised of evaluating influence of admixing cow milk with buffalo milk in 30:70 (M1), 40:60 (M2) and 50:50 (M3) proportions and comparing the results with buffalo milk alone (C) as a control. The fourth phase was a pilot study of manufacture of Swiss cheese involving the best treatment selected from each of the above three phases. Performance appraisal of various treatments under study was done on the basis of vat performance, yield efficiency, compositional attributes of fresh cheese; glycolytic, lipolytic, proteolytic, textural and organoleptic changes during ripening. Cheeses were also monitored for propionibacteria count as well as Clostridia and coliforms. Changes during ripening as above, were monitored at two and four months of ripening. Culture combinations studied under phase-l did not influence manufacturing schedule in any way, except slight shortening of total manufacturing time with increased rate of starter inoculum. The culture combinations studied had significant influence (P < 0.05) on moisture, MFFS, FDM, protein, salt, S/M, ash and calcium content of fresh cheeses. Likewise during ripening proteolytic indices, TVFA content, propionic acid content, all textural attributes, propionic count* flavour and eyes and appearance scores were also significantly influenced by the culture combinations studied. Other attributes of fresh and ripened cheeses were not significantly affected by culture combination stidied. Based on findings of this part of study a culture combination comprising of lactic culture (Visby, EMK-240- undefined strains of S. thermophilus and L. helveticus) and Vsby propionic Type-2 (P. freundenreichiisubsp freudenreichii) with 0.30 and 0.0015 per cent rate of addition respectively was selected. Irrespective of the type of additives, the rate of addition affected manufacturing schedule, which at lower rate of addition decreased by 15 min whereas, at higher rate it was extended by 15 min. The type of additives and their rate of addition markedly (P< 0.05) influenced the compositional attributes of fresh cheese viz. moisture, MFFS, FDM, salt, S/M and ' calcium content. Similarly during ripening, pH, propionic count, textural attributes (i.e. brittleness, cohesiveness, springiness and chewiness), sensoric quality (i.e. eyes and appearance and total score) were affected significantly. Other attributes of fresh and ripened cheeses studied in course of this investigation were affected non significantly. From among the treatments studied, addition of tri-sodium citrate to milk at 0.05 per cent rate was found to be superior in organoleptic quality with additional benefit of higher yield and fat recovery. Accordingly, the same treatment was selected for pilot study. Use of mixed milk resulted in shortening of total time of manufacture by 15-18 min depending upon the level of cow milk addition. The treatments under study exhibited significant (P< 0.05) influence on all the compositional attributes of fresh cheeses, barring moisture content as well as ripening changes in TVFA, acetic acid, butyric acid, all the textural attributes studied objectively by the Instron, propionic count and eyes and appearance scores. Other parameters of fresh and ripened cheeses were not significantly affected by the treatments under study. Considering the overall sensory quality of the experimental cheeses, the mixed milk cheese Mj (40:60, cow :buffalo) was the best among mixed milk cheeses with superior flavour characteristics than even the control. Accordingly, this treatment was selected for pilot study. On the pilot scale appraisal, the cheeses, manufactured using the best selected treatments from phase II and III, employing starter culture combination found most appropriate in phase-l, exhibited better control over vat performance, yield efficiency and compositional attributes of fresh cheeses as well as organoleptic characteristics due to scaled up handling of the treatments. The mixed milk cheese (P3) had shown improved moisture and fat retention and exhibited better propionic fermantation during ripening. It was adjudged the best among the three cheeses with respect to flavour, eyes and appearance, body and texture and overall total sensoric rating.Based on the findings of the present study, use of mixed milk (40:60, cow: buffalo, with fat adjusted to 4 ± 0.1 per cent) and starter culture combination employing 0.3 per cent Visby-EMK-240 as lactic starter culture coupled with 0.0015 per cent Visby, Propioni Type-2 as propionic culture is recommended. Using the process standardized in the present investigation excellent quality Swiss cheese can be made from mixed milk using the selected starter culture combination.ThesisItem Open Access DEVELOPMENT OF A MATHEMATICAL MODEL AND ITS UTILITY IN DESIGN OF LAMINAR AIR FLOW SYSTEMS(AAU, Anand, 1993) Shah, B. P.; Shah, U. S.Air inside, as well as outside, the food plant contain large number of microorganisms. To ensure production of high quality food products, the risks of product contamination from air-borne contaminants must be minimized, if not eliminated. It is uneconomical to eliminate all microorganisms from the whole plant and its surroundings. Therefore, by providing localized control at the required work place, the contamination problem can be reduced to a low level. Laminar Air Plow Unit (LAFU) provides relatively clean air in the work place. Search of literature does not reveal details of design aspects of laminar air flow system, such as LAFU. Therefore, in the present work, using dimensional analysis, an equation in the form P = KQ is developed as a Mathematical Model, Generally, conventional LAFU is provided with a UV tube, in the work place only for pretreatment of the air. Effect of UV tube is mutagenic to human beings. Therefore, it is not advisable to keep UV tube ON during working.