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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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Subject: Food Technology × Author: Sharma, Nirupama × End date: 2008 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Effect of processing variables on the quality of low fat paneer spread
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Sharma, Nirupama; Tyagi, S.M.
    The studies were conducted to optimize processing variables for the preparation of a good quality low fat paneer spread from cow milk. The fat replacers namely whey protein concentrate @ 50 per cent of the fat replaced and maltodextrin @100 per cent of the fat replaced were added to the 3 per cent fat cow milk. The milk was then homogenized at 3000 psi at 65°C. After heating the milk to 90°C, it was cooled to 60°C and coagulated by one per cent citric acid solution to obtain paneer. The paneer was milled and then its moisture content and pH was adjusted to 63 ± 1 per cent and 5, respectively. One per cent salt and 0.2 per cent emulsifier namely trisodium citrate or disodium hydrogen phosphate was dissolved in the calculated amount of water and added to the paneer. After proper mixing, the contents were processed at 82°C for 5 minutes to obtain paneer spread. The product was subjected to chemical, microbiological and sensory evaluation. The results of sensory evaluation revealed that the product prepared under these optimized conditions had a satisfactory sensory quality. The negative effect of lowering fat was nullified by the addition of fat replacers. The product prepared with maltodextrin as fat replacer and disodium hydrogen phosphate as emulsifying salt had significantly (P 0.01) higher sensory scores. The product had a good microbiological quality and no yeast and mold, and coliform could be detected. The total plate count ranged between 6×101 cfu/g to 7 x 101 cfu/g.