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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 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.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open 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.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 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.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.