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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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  • ThesisItemOpen Access
    STUDY ON TECHNOLOGICAL PARAMETERS OF DRYING CHEESE FOR USE AS PIZZA TOPPING
    (Anand Agricultural University, 2008) PATEL ARUNKUMAR CHELABHAI; Dr. H.G. Patel
    The present investigation was carried out with a view to develop a technology for manufacturing of dried cheese for use as pizza topping. For this purpose, three types of cheeses were dried viz. fresh Cheddar cheese, mature Cheddar cheese and Mozzarella cheese using vaccum tray dryer installed at Anubhav Dairy, S.M.C College of Dairy Science, Anand
  • ThesisItemOpen Access
    TECHNOLOGY FOR MANUFACTURE OF DIETETIC ROSOGOLLA”
    (Anand Agricultural University, 2008) RUPESH S. CHAVAN; Dr. P.S. Prajapati
    The present study was planned and conducted to prepare Dietetic Rosogolla form cow milk. Preliminary trials were carried out to select the fat level in milk and suitable modifications in the process of Chhana making to obtain a good quality Chhana for Rosogolla preparation. Three levels of milk fat (1.0, 2.0 and 3.0 per cent) in cow milk were tried using a coagulation temperature of 60º C and 1 per cent citric acid as a coagulant maintained at same temperature. The quality of Chhana based on composition, yield and recovery of milk constituents was compared with the Chhana made from standardized cow milk having 4 per cent fat
  • ThesisItemOpen Access
    TECHNOLOGICAL ASPECTS OF FORMULATION AND MANUFACTURE OF RENNET CASEIN BASED MOZZARELLA CHEESE ANALOGUE
    (Anand Agricultural University, 2008) Rahul D. Shah; Dr. Atanu H. Jana
    The present investigation was carried out with a view to standardize the formulation and technology for dairy-based Mozzarella Cheese Analogue (MCA) using rennet casein as the protein source and plastic cream as the fat source, along with other functional additives and flavouring. The study was undertaken in nine phases which involved: Phase-I: Developing a tentative formulation and process for MCA, Phase-II: Selection of type of acid, Phase-III: Deciding the level of rennet casein in the formulation, Phase-IV: Selection of type of emulsifying salt, Phase-V: Deciding the level of emulsifying salt selected from previous phase (Phase-IV), Phase-VI: Evaluating the need for maltodextrin in the formulation, Phase-VII: Selection of type of cheese flavouring, Phase-VIII: Comparison of fresh MCA with directly acidified fresh Natural Mozzarella Cheese (NMC), and Phase-IX: Assessing the costeffectiveness of MCA vis-à-vis NMC