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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Open Access
DEVELOPMENT OF TECHNOLOGY FOR MANUFACTURE OF A PROTEIN ENRICHED MORINGA FORTIFIED SPREAD
(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) KOMAL N. PATEL; Dr. S.V. PINTO
The present investigation was planned and conducted to develop a technology for the manufacture of a protein enriched moringa fortified spread (PEMFS). The study was undertaken in six phases which involved: Developing a tentative formulation for manufacture of PEMFS (Phase I); Standardizing certain processing parameters for manufacture of PEMFS (Phase II); Optimizing proportion of base material (viz. chhana, Cheddar cheese, chhaka and cream) and level of Moringa pod powder (Phase III); Analyzing the developed product for its composition, physico-chemical, rheological, sensory and microbiological quality (Phase IV); Assessing the shelf-life of the developed spread (Phase V); Evaluating the cost and consumer acceptability of the developed spread (Phase VI).
Open Access
COMPARATIVE APPRAISAL OF MOZZARELLA CHEESE ANALOGUES PREPARED USING ACID CASEIN, RENNET CASEIN AND THEIR ADMIXTURE
(Department of Dairy Technology Sheth M.C. College of Dairy Science Anand Agricultural University Anand, 2018) Chetan N. Dharaiya; Dr. Atanu H. Jana
The objective of the present investigation was to compare the chemical composition, textural properties, baking characteristics, sensory quality judged as pizza topping as well as microbiological profile of Mozzarella Cheese Analogues (MCAs) made using two types of casein Acid Casein (AC) and Rennet Casein (RC) and their admixture [ARC] as against Natural Mozzarella Cheese [NMC]. The MCAs were prepared following the methods standardized by Jana and Upadhyay (2001), Sharma (2012) and Soni (2014) for ACMCA, RCMCA and ARCMCA respectively, with minor modifications.
Open Access
PROCESS OPTIMIZATION FOR DEVELOPMENT OF DRIED FERMENTED MILK PRODUCTS
(DEPARTMENT OF DAIRY TECHNOLOGY S. M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) MALLIK JARITA MAHADEB; DR. ATANU H. JANA
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.
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.
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.
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 Available
Unknown
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.
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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.

Anand Agricultural University, Anand

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