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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
    TECHNOLOGICAL ASPECTS FOR THE MANUFACTURE OF MOZZARELLA CHEESE ANALOGUE FOR PIZZA TOPPING
    (Anand Agricultural University, Anand, 2012) Anup Sharma; Dr. Atanu H. Jana
    The present investigation was carried out with a view to standardize the formulation and processing technology for the manufacture of Mozzarella Cheese Analogue (MCA) using rennet casein as the protein source and palm kernel oil based fat source, along with other functional additives and flavouring. The study was undertaken in eight phases which involved: Phase-I: Development of a formulation and standardizing the processing parameters for the preparation of MCA, Phase-II: Selection of acid, Phase-III: Validating the need for using starch in the MCA formulation, Phase-IV: Optimizing the level of rennet casein in the MCA formulation, Phase-V: Optimizing the proportion of emulsifying salts in the preparation of MCA, Phase-VI: Optimizing the level of combination of emulsifying salts in the MCA formulation, Phase-VII: Comparison of MCA with natural Mozzarella cheese (NMC), and Phase-VIII: Assessing the cost-effectiveness of MCA as against NMC