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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
    QUALITY OF MOZZARELLA CHEESE AS AFFECTED BY PLASTICIZING TECHNIQUES
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Akash Patel; Dr. A. H. Jana
    The plasticizing of cheese curd using hot water (i.e. wet plasticizing) in the manufacture of Mozzarella cheese involves considerable losses of milk solids, especially in moulding water, leading to economical loss. Amongst several treatments, the type of heat treatment meted out to cheese curd might have a bearing on the functional properties of the resultant cheese. The research work was carried to study the influence of two methods of dry plasticizing of the cheese curd on the recovery of milk constituents, yield and the resultant quality aspects of Mozzarella (Pizza category) cheese. The result of the study will enable us to recommend the plasticizing technique to the commercial manufacturers of Pizza cheese that is best suited for its end use application as a topping on pizza pie. The investigation was undertaken to explore such possibility and the experiment was divided into four phases.