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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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19952
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Subject: Dairy Technology × Author: KAU × End date: 1995 × Start date: 1995 × Type: Thesis × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    Lactobacillus acidophilus as a dietary adjunct in Dahi and Yogurt
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1995) Appalo Eleven, S; KAU; Prasad, V
    An experiment was conducted to study the beneficial effect of incorporating L. acidophilus in dahi and yogurt as a dietary adjunct. An attempt was also made to find out the bile tolerance of L. acidophilus and other lactic acid bacteria. An exhaustive review of literature has been presented on the issues of lactose intolerance and hypercholesteremia and the beneficial effects of lactic acid bacteria in alleviating these drawbacks, with a special emphasis on bile tolerance and intestinal colonisation. The methods of analysis of some important components of dahi and yogurt have been detailed. Treatment dahi was prepared by inoculation with L. acidophilus in addition to normal dahi cultures. This was compared with control dahi prepared with normal cultures alone. Treatment yogurt was prepared with inoculating L. acidophilus alongw ith normal yogurt cultures. This wascompared with control yogurt prepared using normal yogurt cultures. The samples were then analysed for various parameters. There was an increase in the p-galactosidase specific activity of treatment dahi when compared to the control dahi. But m the case of yogurt, the treatment yogurt was having a low 3-galactosidase specific activity when compared to the control yogurt. Control dahi showed inhibition against E. aerogenous, M. falvous, E. coli and S. aureus. It did not showed any inhibition against B. cereus. Treatment dahi exerted a significantly high inhibition zone against all the test organisms m comparison to control dahi. Control yogurt inhibited only E. aeroqenous and E. coli. Treatment yogurt exerted a significantly high antibacterial activity against all the organisms tested. Of, all the lactic acid bacteria tested for their ability to grow in the presence of 0.3 per cent of Oxgall, only L. acidophilus grew satisfactorily. L. delbruecii ssp bulgancus showed a poor growth, whereas S. salivanus ssp thermophilus Lac. lactis and Lac, lactis ssp diacetylactis failed to grow in the presence of Oxgall. Both the dahi and yogurt treatments showed higher hypocholesteremia when compared to their respective controls. The total serum cholesterol level, serum triglyceride, LDL- Cholesterol and cardiac risk factor of the treatment groups were significantly lower than the respective controls. The HDL-Cholesterol was high m both the treatments when compared to the respective controls. The growth rate of treatment dahi group was low when compared to the control dahi group. But the treatment yogurt group showed a higher growth rate as compared to the rats fed on control yogurt.
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    ThesisItemOpen Access
    Utilization of goat milk for preparation of mozzarella cheese
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1995) Phola Konyak, W; KAU; Mukundan, M
    A study was carried out to assess the suitability of goat milk for the manufacture of Mozzarella cheese and to compare with that of cow milk. Cow and goat milks were subjected to chemical analysis prior to manufacture of cheese. The milks used were standardized to 4 per cent fat. Cow milk, goat milk and combination of cow and goat milk 1:1 ratio were pasteurised at 720C for 16 seconds and control, experimental I and II Mozzarella cheese samples were prepared respectively. A total of 6 replications were carried out. The prepared cheese samples were subjected to chemical analysis. The yield, moisture content, fat, protein and total solids content were statistically analysed. Analysis of variance showed significant difference (P < 0.01) between the samples. The stretchability and organoleptic quality of experimental I Mozzarella cheese prepared from goat milk was lower, but experimental II Mozzarella cheese prepared from the mixture of cow and goat milk was comparable to control prepared from cow milk. Mozzarella cheese whey was utilized for preparation of carbonated and non carbonated whey drinks using pineapple and lemon flavours. Carbonated whey drinks stored at room temperature (290 C) and non carbonated stored at 5 + 10 C for 3 days were of good quality. Total bacterial counts of whey drinks during storage at 24 hours intervals were recorded. The present study revealed that mozzararella cheese prepared from combination of cow and goat milk is 1:1 ratio was comparable to control Mozzarella cheese prepared from cow milk. Goat milk Mozzarella cheese eventhough comes within the acceptable level was of low quality as compared to control samples. However, goat milk can be utilized for manufacture of Mozzarella cheese