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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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Now showing 1 - 9 of 98
  • ThesisItemOpen Access
    ASSESSMENT OF THE BACTERIOLOGICAL QUALITY OF ICE CREAM DURING MANUFACTURAL PROCESSES
    (AAU, Anand, 1971) PAWAR, PRABHAKAR EKANATHRAO; VYAS, S. H.
    Abstract not Available
  • ThesisItemOpen Access
    RED COLOUR INHERITANCE IN KANKREJ CATTLE
    (AAU, Anand, 1952) Shukla, Krishnalal Chhotalal; Patel, M. D.
    Abstract not Available
  • ThesisItemOpen 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.
  • ThesisItemOpen 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.
  • ThesisItemOpen Access
    EFFECT OF TEMPERATURE IN GHEE MAKING ON YIELD AND KEEPING, QUALITY
    (AAU, Anand, 1958) Sonewane, Prabhakar B.; Patel, B. M.
    Abstract not Available
  • ThesisItemOpen 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.
  • ThesisItemOpen Access
    APPLICABILITY OF WATSON’S LACTOMETER UNDER INDIAN CONDITIONS
    (AAU, Anand, 1965) Patel, P. R.; Vyas, S. H.
    Abstract not Available
  • ThesisItemOpen 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.
  • ThesisItemOpen Access
    COMPARATIVE STUDY OF VARIOUS LACTOMETRIC METHODS TO ESTIMATE TOTAL SOLIDS IN MILK OF JERSEY COWS
    (AAU, Anand, 1974) MEHTA, R. N.; Vyas, S. H.
    Abstract not Available