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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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1980 - 19904
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Subject: Dairy Science × End date: 1990 × Start date: 1980 ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Bacteriological quality of goat milk
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1985) Chakhesang, Kevesiei; KAU; Sukumaran, M V
    A total of 376 aseptically – drawn milk and 46 farm pooled milk samples were collected from the AICRP on Goats for Milk, Mannuthy and subjected to various tests to determine the bacteriological quality. An increase of over 59 and 188 – fold in bacterial number from aseptically – drawn milk to production – and milk for the morning and the evening milkings respectively was noticed. In aseptically – drawn milk samples 61.17% and 64.83% gave a SPC of below 100/ml in the morning and evening respectively. In farm pooled milk samples the SPC exceeded 105/ml in 39.13% of the morning and 65.22% of the evening samples. No psychrophilic bacteria was detected in any of the aseptically – drawn or farm pooled milk samples. The mean thermophilic counts of aseptically – drawn as well as farm pooled milk samples was less than one/ml. Though the mean coliform count of aseptically – drawn milk was found to be less than one/ml, the farm pooled milk samples showed 3,413 and 2734/ml for the morning and the evening samples respectively. The mean MBRT of the morning and the evening samples was 14.91 and 8.93 h for aseptically – drawn milk and 4.57 and 3.83 h for farm pooled milk samples respectively. The correlation coefficient between MBR time and SPC of farm pooled milk of the morning and evening samples was not significant (- 0.21 and - 0.27). The keeping quality of the morning and the evening milk samples (280 C) obtained was respectively 50.48 and 44.70 h for aseptically – drawn milk and 12.87 and 12.04 h for farm pooled milk samples respectively. The correlation coefficient between SPC and keeping quality of farm pooled milk samples was significant (- 0.46) for morning sample while that of evening milk was not significant (+ 0.28). The correlation coefficient between MBRT and keeping quality of farm pooled milk samples was also not significant in both the morning and the evening (+ 0.31 and + 0.13).
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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.
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    ThesisItemOpen Access
    Determination of solids content of milk by specific gravity lactometer
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1980) Babu, Mathew; KAU; Subramaniam, M
    The methods of estimating total solids content of milk having high percentage by Richmond’s formula (TS = 0.25 L + 1.2 F + 0.14) using Quevenne’s specific gravity lactometer, modified Richmond’s formula (TS = 0.25 L + 1.2 F + 0.50) using Zeal specific gravity lactometer, ISI formula (TS = 0.25 DH + 1.22 F + 0.72) and Ling formula (TS = 0.25 DH + 1.21 F + 0.66) using the density hydrometer, along with the percentage of fat estimated by Gerber method were compared with the value obtained by gravimetric method using 307 samples of milk. In all the milk samples analysed the calculated values of total solids by the formula methods were both higher and lower than the gravimetric values. Since the formulae methods did not give a true estimate of the total solids in milk, modifications to the existing formulae were required by applying a correction factor. It was observed that depending up on the percentage of fat in milk samples, different correction factors were needed to be applied to the different formulae for getting the values close to the gravimetric method. Addition of a correction factor of 0.15 and 0.18 was necessary to the Richmond’s formula for milk samples containing 5.1 to 6.0 and 6.1 to 7.0 per cent fat respectively. For the modified Richmond’s formula, addition of 0.57, 0.53, 0.66 and 0.75 was necessary for samples containing 3.0 to 4.0, 4.1 to 5.0 and 5.1 to 6.0 and 6.1 to 7.0 per cent fat. The addition of a correction factor of 0.16 to the ISI formula was essential for samples containing 4.1 to 5.0 milk fat to get the values in agreement with the gravimetric method. No correction factor was necessary, if Ling formula was used. The order of preference for using various formulae will be (1) Ling formula (2) ISI formula (3) Richmond’s formula (4) modified Richmond’s formula. Ling formula can be used without any correction factor for determination of total solids content of milk for varying percentages of fat from 3..0 to 9.0.
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    ThesisItemOpen Access
    Properties of milk fat of crossbred goats
    (Department of Dairy Science, College of Veterinary and Animal Sciences,Mannuthy, 1981) Baby George, KAU; Subrahmanyam, M
    An investigation was carried out to determine some of the physical and chemical properties of the milk fat of crossbred goats viz. Alpine x Malabari and Saanen x Malabari. A total of 183 milk samples were collected from six each of the two different crossbred goats and out of this 65 samples were used for determination of the size of the milk fat globules. The various fat constants were determined by analyse of ghee prepared by direct heating of cream separated out from the collected milk samples. The average size of the milk fat globule of Alpine x Malabari and Saanen x Malabari was 2.556+ 0.110 and 2.702 + 0.038 microns respectively. The average value obtained for the melting point of Alpine and Saanen crossbred goats’ milk fat was 31.07 + 0.160 C and 31.36 + 0.130 C respectively. The Alpine crossbred goats’ milk fat gave a refractive index of 1.4568 + 0.0001 and an iodine number of 24.95 + 0.28, whereas the corresponding values obtained for the milk fat of Saanen x Malabari goats were 1.4569 + 0.0001 and 25.09 + 0.35. The Reichert-Meisal(RM) number and polensite value obtained for the milk fat or Alpine x Malabari goats were 28.14 + 0.18 and 3.52 + 0.15 respectively. The corresponding values for the Saanen crossbred goats’ milk fat were 28.61 + 0.15 and 3.64 + 0.12 respectively. The Alpine x Malabari and Saanen x Malabari goat milk fat gave an average saponification value of 235.1 + 0.7 and 234.6 + 1.1 respectively. On statistical analysis of the data it has been found that there was no significant difference between the size of the fat soluble and the various other physical and chemical constituents of milk fat of the two groups of crossbred goats. Towards the end of the lactation highly significant increased was noticed in the melting point, refractive index, iodine number, Reichert-Meisal number and polensite value and decrease in the size of the milk fat globule and saponification value of the milk fat of both the Alpine x Malabari and Saanen x Malabari goats.