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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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Subject: Dairy Science × Author: KAU × End date: 1990 × Start date: 1980 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Qualitative changes of yoghurt prepared from milk preserved by different methods
    (Department of Dairy Science, College of Veterinary and Animal Sciences,Mannuthy, 1990) Prasad, V; KAU; Sukumaran, M V
    An experiment was conducted to study the qualitative changes of yoghurt prepared from milk preserved by different methods. An attempt was also made to study the efficiency of LP system in controlling psychrotrops in refrigerated milk thereby extending the keeping quality of such stored milk. The efficacy of the system was compared with pasteurized milk and raw milk stored under similar conditions. An exhaustive review of literature has been presented on the use of various preservation methods employed in milk, quality of yoghurt and other related aspects. The methods of analyses of some important components of milk and yoghurt has been detailed. The milk after collection were divided into three portions and used for various treatments A (raw milk as such), B (laboratory pasteurized) and C )LP activated). Samples in each treatment were again divided into four parts and stored under refrigeration for 0, 24, 48 and 72 hours for further analysis and yoghurt preparation. When raw milk was stored under refrigeration, acidity developed to a significantly high level (P < 0.05) at the end of 72 hours of storage whereas no significant increase in activity was noticed in treatments B and C. This result was corroborated by a decrease in both psychrotrophic and total bacterial counts in milk under treatments B and C. So it was concluded that the development of acidity in treatment A could be due to bultiplication of microbes particularly psychrotrophs. In B and C its growth was arrested by the treatments. Hydrogen peroxide and thiocyanate were detected in all raw milk samples at a level of 3.78 and 7.33 ppm respectively. The level of H2 O2 and SCN – used for the activation of LP system for the study were found to be adequate, since the psychrotrophic count in milk at the end of 72 hours in treatment C was less than that found in treatment B. The residual H2 O2 and SCN – contents at the end of 72 hours were found to be within the normal level found in milk thus having no health hazards, by this method of preservation. When yoghurt samples were prepared from stored milk no significant differences between treatments were noticed in the values of fermentation period, acidity, pH, total proteins and total solids. A significant increase in NPN and tyrosine values were noticed in yoghurt prepared from milk under treatment A indicating extensive proteolysis in milk during storage under this treatment. However, no difference was noticed between treatments B and C. Diacetyl and acetaldehyde were produced at a desirable level in yoghurt samples under all the three treatments. A proper ratio of Str. Thermophiles – 6 and L. bulgaricus – 4 was found to be maintained in all yoghurt samples. On organoleptic evaluation the yoghurt prepared from milk under treatment C could not be distinguished from other two treatments. In fact, yoghurt under C got a higher total score on organoleptic evaluation than A and B. Low score for body and texture, and falvour was observed under treatment A. This may be attributed to the effect of growth of psychrotrophs in raw milk during refrigeration. From the results, it was concluded that good quality yoghurt can be prepared from milk stored under refrigeration following pasteurization or LP activation. Yoghurt samples prepared from milk stored under treatment A was found to be of inferior quality when compared to B and C. The result also confirmed that LP system can be recommended as a safe preservative for extending storage life of refrigerated milk. When such stored milk was used for yoghurt production, no significant difference in the quality was noticed when compared to yoghurt under treatment B. Suggesting that LP activated milk can be conveniently and economically used for the production of fermented milk products like yoghurt without any apparent harmful effect.