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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 PROCESS STANDARDIZATION FOR MANUFACTURE OF BASUNDI(AAU, Anand, 1999) Patel, Hasmukhbhai Gokalbhai; Upadhyay, K. G.Present study was planned and conducted in nine phases, viz., market survey, standardization of recipe (sugar, TS, type of milk and fat : SNF ratio), processing parameters (preheat treatment, homogenization, method of concentration), use of sweet cream butter milk (SCBM), selection of package type, application of PPHT, consumer acceptance, monitoring heat induced changes and costing for standardizing a recipe and process for manufacture of Basundi having potential for industrial application. Basundi samples, as per the need of the experimentation were analyzed and/or examined either fresh or during storage (7±2°C temperature) for compositional attributes (i.e. fat, SNF, protein, lactose, sucrose, ash and TS), physico-chemical characteristics (i.e. acidity, pH, alcohol number, COB test, Farrall Index, FFA, HMF, browning index. specific gravity, viscosity, aw, insolubility index, non-casein N, NPN, casein N, WPN, soluble N and electrophoretic behaviour) and organoleptic quality (i.e. colour and appearance, body and texture, flavour and total score). Average composition of market sample of Basundi was having fat-11.52 per cent, SNF 18.67 per cent, protein 7.70 per cent, lactose 8.12 per cent, sucrose 16.43 per cent, ash 1.33 per cent, TS 46.62 per cent and fat : SNF ratio 0.62. Using a tentative process comprising of selection of milk, standardization, preheating, addition of sugar and concentration; the level of sugar addition, TS concentration, type 6f milk, and fat : SNF ratio were studied. Though the above treatments studied had significant effect on some of the compositional as well as physico-chemical attributes of Basundi, the final selection of the treatment was principally based on sensory quality of resultant product. A sugar level of 5 and 6 per cent (w/w of milk) was found the best for buffalo and cow's milk respectively. The level of TS concentration arrived at for both the milks was 2.5X the original TS content of milk inclusive of added sugar. Of the two milks evaluated (i.e. buffalo and cow), Basundi prepared from buffalo milk was found to be sensorily superior than that made using cow milk and hence selected. Among the four fat : SNF ratio studies (i.e. 0.4, 0.5, 0.6 and 0.7), a fat : SNF ratio of 0.5 was selected because it yielded a product which had smooth mouthfeel, good consistency and optimum sweetness and hence selected. Forewarming treatment of fresh or chilled standardized milk at 90°C, 10 min was found to be superior as compared to other two preheat treatments studied (i.e. unheated raw milk and pasteurization at 63°C, 30 min) as it gave Basundi with smooth texture, optimum viscosity and pleasant, heated, nutty flavour. Homogenization (75 kg/cm2, 65°C) of Basundi after concentration was found to yield a product with whiter colour, optimum consistency with presence of very minute flakes, savory, optimum sweetness and nutty flavour as compared to unhomogenized sample or homogenization carried out prior to concentration. The latter treatment tended to destabilize the product when subsequently heated. Among the three methods of concentration (i.e. open pan concentration, vacuum concentration and combination of reverse osmosis and open pan concentration), the open pan concentration followed by homogenization gave a product having desired organoleptic attributes (i.e. optimum consistency with presence of very minute flakes, pleasant, nutty flavour with optimum sweetness). Sweet cream butter milk (SCBM) could be used as partial substitution of buffalo milk solids upto 25 per cent without having any adverse effect on composition, physicochemical properties and organoleptic attributes. Out of the three packages studied (i.e. glass bottle, PP cup and PE pouch), glass bottle followed by PP cup were found suitable for storage of Basundi. Basundi packed in glass bottles and PP cups had a storage life of 25 days at 7±2''C, whereas in case of PE pouches, product could last upto 10 days only. Glass bottle as a package during storage showed minimum rate of change in physico-chemical characteristics, microbial population and sensory attributes. Post production heat treatment of Basundi employing microwave heating in PET/LDPE composite pouches (~80°C, no hold) hot water bath heating (90°C, 10 min) in glass bottles (with and without addition of casein stabilizer Na2HP04. 2H2O, @ 0.3 per cent, w/w) and autoclaving (105°C, 10 min) in glass bottles with addition of stabilizer and storage at 7±2°C, resulted in product having a shelf-life of 30 days employing the first method whereas the latter two methods yielded product with shelf life of 40 days at 7±2°C. Out of the latter two methods, Basundi with added stabilizer and heat treated at 90°C, 10 min yielded superior product organoleptically. In consumer acceptance survey, the experimental Basundi was found to be markedly superior to market sample. The experimental Basundi was judged as 'liked very much' to 'liked extremely' by 79 per cent of the respondents. In contrast, market product was judged as 'disliked extremely' to 'liked slightly' by 76 per cent of the participants. The heat induced changes monitored at different stages of Basundi manufacture showed significant effect of concentration and heat treatment on composition and physicochemical attributes including different nitrogen fractions (i.e. decline in non-casein and WP-nitrogen with concomitant increase in NPN and casein nitrogen). The cost worked out to Rs.45.07 per kg (inclusive of packaging). Basundi manufactured employing standardized process had the average composition having fat 11.61 per cent, SNF 23.05 per cent, protein 9.86 per cent, lactose 10.79 per cent, sucrose 12.69 per cent, ash 1.72 per cent, TS 47.35 per cent, and fat : SNF ratio 0.50. Its average physicochemical properties were: acidity 0.47 per cent, pH 6.57, FFA 1.35 µeq/ml, HMF 15.51 µmol/l, browning index 0.18 OD/g, aw 0.979, specific gravity 1.13, viscosity 52.96 mPa.s, insolubility index 0.3 ml, alcohol number 57 with negative COB test, NPN 83.47 mg/100 g and soluble N 172.1 mg/1OOg. A process comprising of standardization of buffalo milk (0.50±0.01, fat : SNF ratio) forewarming of milk (90°C, 10 min), partial concentration to -2X the original milk TS, addition of sugar (5 per cent, w/w of milk), final concentration to -2.5X (the original milk TS inclusive of sugar), homogenization (75 kg/cm2, 65°C), addition of stabilizer (Na2HP04. 2H2O @0.3 per cent w/w), packaging in glass bottles, post-production heat treatment (90°C, 10 min), cooling and storage (7±2°C) was standardized and recommended for commercial application.ThesisItem Open Access DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS KHOA MAKING MACHINE(AAU, Anand, 1998) BHADANIA, AMRUTLAL GORDHANBHAI; Shah, U. S.Khoa, a traditional Indian dairy product has considerable market potential as the milk utilized for the manufacture of khoa is higher than the milk handled by organized dairy sectors. The organized dairy plant have shown interest for the manufacture of khoa which requires suitable mechanized equipment for commercial application It has been also suggested by many research worker and policy makers to find alternative method for the continuous manufacture of khoa. Keeping these aspects in view the present work was under taken to develop a continuous khoa making machine and to evaluate the performance of the machine. The present work covers development of three stage scraped surface heat exchanger (SSHE) and its components, evaluation of heat transfer behaviour and determination heat transfer co-efficients, development of co-relationship between heat transfer and various operating parameters like scraper speed, steam pressure, milk flow rate, etc., estimation of energy requirement and energy analysis of the process. The product prepared under different operating conditions was also evaluated for its chemical, sensory and rheological attributes. The shelf life of the product was also evaluated at room temperature as well as under refrigerated conditions. The suitability of khoa prepared in the continuous khoa making machine for the manufacture of khoa based sweets was also evaluated. The design of the continuous khoa making machine which consists of three SSHE (denoted as HE1, HE2 and HE3), Teflon coated spring loaded scraper assemblies, drive for scraper assemblies and constant milk supply arrangement can be successfully used for the manufacture of khoa from milk and from vacuum concentrated milk. The present design offers advantage of gravity flow and it is easy to control the operating variables as the milk is concentrated in three stages. The overall heat transfer co-efficients (U-values) under different operating conditions were determined by using a Fourier's heat flow equation, Q = UxAx(Ts-Tp). The U-value during manufacture of khoa depends on the milk flow rate, steam pressure, scraper speed, TS of the feed and changes in the properties of milk in each stage of concentration. The U-values obtained ranged from 725.43 to 999.64 W/m2°K in HE1, 497.48 to 712.65 W/m2°K in HE2 and 318.33 to 554.57 W/m2°K in HE3 under different operating conditions of the khoa making machine. The U-value decreased from HE1 to HE3 due to reduction in mass flow rate on concentration together with increase in TS in the subsequent stages. The rates of evaporation and U-values decreased as the TS of milk increased in the khoa making machine. Linear regression equations were obtained between TS of milk and U-values under different operating conditions which are useful to predict the U-value at different TS during the process. The graphical method, based on Nusselt theory and experimental values of AT and U, used to determine steam side film heat transfer co-efficient (ho) and steam side wall temperature (Tw) is simple to adopt in similar heat exchangers. The values of ho obtained in HE1, HE2 and HE3 were 10700, 11850 and 14625 W/m2°K respectively at 98.1 Kpa steam pressure. The feed rate is not anindependent variable as it depends on the rate of evaporation which is governed by various operating parameters of the machine during manufecture of khoa. Therefore, the output of khoa depends on the rate of feed achieved, TS of the feed and final moisture content of the product. The output of khoa was 11.1 kg/h when TS of milk was 13.73 %. The output rate increase to 25.1 kg/h and 38.2 kg/h when vacuum concentrated milk of 23.77 % TS and 35.08 % TS were used respectively.ThesisItem 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 PROCESS STANDARDIZATION FOR MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE(AAU, Anand, 1998) Jana, ATANU H.; UPADHYAY, K. G.The present investigation was carried out with a view to develop a cost-effective formulation and technology for Mozzarella cheese analogue (MCA) using acid casein as the protein source and vegetable oil as the fat source along with other functional additives and flavouring. The study was undertaken in ten phases which involved : developing a tentative formulation and process for MCA (Phase-)), selection of protein source (Phase-ll), selection of type of milk for casein manufacture (Phase-Ill), selection of fat source (Phase-IV), selection of stabilizer (Phase-V), selection cf acidulant (Phase-VI), selection of emulsifier (Phase-VII), flavour improvement of cheese analogue (Phase-VIII), comparison of MCA with natural Mozzarella cheese including storage changes (Phase-IX) and assess t ie cost-effectiveness of MCA (Phase-X). The analogue and natural Mozzarella cheeses were evaluated for their proximate composition, organoleptic quality, Instron texture profile, baking qualities, suitability as a pizza topping and microbiological status. The standardized process involved : 1 Dissolving the dry mixture of casein, pre-gelatinized starch and stabilizer in partly acidified hot (77°C) vyater containing emulsifying salts and calcium chloride. 2. Incorporating the remaining acid solution in instalments in the case instarch dough, followed by addition and emulsification of a warm (45°C) melted blend of vegetable oil, hydrogenated fat and oil-based cheese essence in such matrix. 3. The final stage involved heating the mass gently to around 80-82°C to obtain a stringy, 'hot, plastic mass which is subsequently cooled to 6°C, kept overnight to congeal and finally packaged in polyethylene bags. The screening of various ingredients for their suitability was undertaken in Phase-ll to Phase-VII, each time using the same rate of addition of each ingredient as employed in Phase-I. The final formulation adopted as per findings of Phase-ll to Phase-Vll and used subsequently in Phase-VIII and Phase-lX was as follows : (i) corn oil-hydrogenated vegetable oil blend (45:5,5, w/w) - 12.50 per cent, (ii) buffalo milk dried acid casein - 21.00 per cent, (ill) pre-gelatinized starch - 5.00 per cent, (iv) xanthan gumiocust bean gum blend (1:1, w/w) - 0.42 per cent, (v) lecithin - 0.15 per cent, (vi) emulsifying salts (tri-sodium citrate plus di-sodium hydrogen phosphate, idihydrate, 1:1.75,w/w) - 2.50 per cent, (vii) acidulant (lactic acid) - 0.27 per cent, (viii) calcium chloride, dihydrate - 0.36 per cent, (ix) common salt (NaCl) 1.10 per cent, (x) cheese essence (Dragoco) as oil-based (essence:oil, (0.9:10,v/v) - 0.30 per cent and (xi) water - 56.40 per cent. In Phase-VIII, it was found that part-substitution of analogue cheese vith natural Mozzarella (made by NDRI process) cheese (i.e. analogue : natural cheese, 90:10,W/w) with concomitant changes in the other ingredients of the analogue formulation, fortified with 50.0 per cent of the cheese essence of that added in pure analogue formulation helped in improving the flavour profile of the analogue. The comparison of the MCAs (i.e. pure and part-natural) with natural Mozzarella cheeses (i.e. GAU and NDRI) was carried out in phase-IX of the study, which also included the storage changes. The findings revealed that a 'rair grade' quality MCA could be made from buffalo milk dried casein which had similar composition (except for moisture, fat, pH and ash) and microbiological status to those of natural Mozzarella cheeses, both when fresh and upon storage. The analogue cheeses had significantly higher meltability (conventional oven method) and rating for melting and chewiness on pizza but significantly lower cohesiveness, springiness and chewiness, and body and texture and flavour sensory score than those of natural Mozzarella cheeses. The textural adhesiveness was observed only in case of analogue cheeses. It was found that except for certain properties (i.e. pH, acid degree value, chewiness, gumminess, fat leakage and fork stretch), the analogue cheeses and natural Mozzarella cheeses had comparable storability during refrigerated storage (i.e. at 6 ± 1°C) up to 30 days; the differences did not reflect adversely on the performance of product on pizza. The analogue cheeses had some of the pizza-related properties superior to those of natural Mozzarella'cheeses when fresh and remained so even after refrigerated storage of 1 month. In contrast, the natural Mozzarella cheeses required refrigerated storage of few weeks to improve their pizza related properties. The analogue cheeses were considerably cheaper than the natural Mozzarella cheeses i.e. pure analogue and part-natural analogue were respectively about 59.37 and 52.54 per cent cheaper than the two natural Mozzarella cheeses. It is, therefore, concluded that production of analogue cheeses, especially for our country, seems lucrative as against natural Mozzarella cheese since the former product can be priced affordably. However, there still exits a scope in further improving the appearance and flavour of the MCA to er hence its acceptability. The formulation and the process standardized for Mozzarella cheese analogue manufacture is recommended for commercial / industrial exploitation.ThesisItem Open Access DESIGN AND DEVELOPMENT OF A SPOUTED FLUIDIZED BED DRYER FOR DRYING OF MILK(AAU, Anand, 1998) Upadhyay, Janakkumar Balmukund; Shah, U. S.Conventionally, in the organized dairy plants milk powder is manufactured by using a multistage condensing plant and a two-stage drying plant. Here the second stage of the drying plant is a fluidized bed dryer. This system of drying is having higher capacity and needs high headroom, high capital and building cost. For the small scale, medium scale and educational institute it is not economically feasible to have such a plant. Search of literature does not reveal details of design aspects of fluid bed dryer using an inert bed. Therefore, in the present work, using dimensional analysis, an equation in the form of P=kQ is developed as a mathematical model. Generally, the conventional fluid bed dryer is used for drying of low moisture powder to the final moisture level or for manufacture of instant powder, as final stage dryer in a spray dryer. Modified fluid bed dryer system, manufactured at SMC College of Dairy Science, Anand was tested for drying of liquid milk to milk powder. Literature is indicating that such plant is capable of handling drying of other food products and it can dry liquid products having T.S. range of Ito 50. In this system the bed of inert material works as the fluid bed and the drying of milk takes place on the surface of the bids in the form of a thin dried film Dried product is subsequently separated out from the surface because of vigorous spouting of bed and shearing action between the bids. The separated milk powder is conveyed to the cyclone separator along with the air. The mathematical model developed was tested on the modified fluid bed dryer system for checking various performance factors, which were considered useful in the design of the system as well as the process line.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.