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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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    EFFECT OF PARTICLE SIZE OF SODIUM CHLORIDE ON THE QUALITY CHARACTERISTICS OF REDUCEDFAT AND FULL-FAT PIZZA CHEESES
    (DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) Akshay Patel; Dr. A.H. Jana
    The present investigation was carried out to evaluate the quality characteristics of full-fat (FF) and reduced-fat (RF) Pizza cheeses, with emphasis on baking characteristics, as affected by use of non-pulverized (180 μm) salt (sodium chloride, normal grain size) vis-à-vis pulverized (106 μm) salt. Pizza cheeses were prepared from mixed milk using direct acidification method employing dry salting (@ 2.5 per cent by weight of curd). The Pizza cheeses prepared in such manner were analysed for proximate composition, physico-chemical properties, textural characteristics, baking characteristics as well as sensory quality of unmelted and melted (upon baking) cheeses. The yield of cheese was determined and their microbiological quality was monitored during refrigerated (7±1°C) storage. The investigation was performed in four phases. The data were analyzed using two factorial Completely Randomized Design.