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Assam Agricultural University, Jorhat

Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level. Genesis of AAU - The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati. Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.

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20191
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Subject: Livestock Product Technology × Author: RAQUIB, MASUK × End date: 2019 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    INFLUENCE OF COAGULATING ENZYMES, IRON FORTIFICATION AND PACKAGING METHODS ON THE QUALITY CHARACTERISTICS AND SHELF-LIFE OF MOZZARELLA CHEESE
    (College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2019-01) RAQUIB, MASUK; Borpuzari, Trishna
    A study was carried out to develop iron fortified mozzarella cheese from cow’s milk, goat’s milk and mixed milk using kiwifruit crude extract. The experiment was conducted in the laboratories of Department of Livestock Products Technology, All India Coordinated Research Project on Post- Harvest Engineering and Technology and Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati -781 022. Kiwifruit crude extract was prepared from fresh kiwi fruits (Actinidia chinensis). The proteolytic enzyme present in the crude extract identified through SDS-PAGE was actinidin having an apparent molecular mass of 24.5 kDa. Optimum level of kiwifruit extract can be used @ 150μg/ml of milk for complete coagulation within 27min for preparation of iron fortified mozzarella cheese. Mozzarella cheese can be efficiently fortified with ferric chloride safely without giving rise to off-flavour in the product at an optimum level of 1g/lts of milk. Maximum retention of iron (51.29mg/kg) was recorded in mixed milk iron fortified mozzarella cheese samples. Effect of enzymes and different types of milk were studied on the physico-chemical properties (pH, acidity), proximate composition, water activity, meltability, colour profile, texture analysis, yield, organoleptic properties and microbiological quality of iron fortified mozzarella cheese. Proximate composition revealed highest values for total solid and ash content for goat’s milk iron and fat in mixed milk iron fortified mozzarella cheese, while lowest moisture and fat content were recorded in goat’s milk iron fortified mozzarella cheese in the treatment group. Texture profile analysis of goat’s milk iron fortified mozzarella cheese samples showed higher values for hardness, springiness, cohesiveness and chewiness while cow’s milk iron fortified mozzarella cheese samples recorded higher value for adhesiveness and mixed milk iron fortified mozzarella cheese for gumminess parameters. There was a gradual increase in curd syneresis with advancement of time. Curd syneresis was noted to be highest in cow’s milk followed by goat milk and least was observed in mixed milk over a period of 120min. Mixed milk iron fortified mozzarella cheese enjoyed superior ratings for all the sensory attributes, viz., appearance, colour, body and texture, flavour, saltiness and overall acceptability. The TVC increased gradually from 0d till 15d of refrigerated storage for all the samples of iron fortified mozzarella cheese under both aerobic and vacuum packaging conditions irrespective of the types of milk and enzymes used. Under aerobic packaging condition, higher TVC were observed for goat’s milk sample in both control and treatment group all throughout the storage period. Mixed milk iron fortified mozzarella cheese exhibited least count in both the groups. The TVC of all the cheese samples were higher in aerobic packaging compared to vacuum packing. Nil counts for Yeast and moulds, E. coli, Coliform, Staph. aureus, Salmonella, Shigella, Listeria monocytogenes and anaerobic spore counts were noted for all the types of cheese samples under both the packaging conditions, all throughout the storage period, under refrigerated condition Best before use of mixed milk iron fortified mozzarella cheese samples was found to be 15d under both the packaging conditions with lesser TVC in the vacuum packaged samples. Based on proximate composition, meltability, sensory attributes microbiological quality and cost of production, the technology developed under treatment group for mixed milk mozzarella cheese is recommended and a suitable protocol for commercial production of iron fortified mozzarella cheese has been proposed.