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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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1994 - 19962
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Subject: Dairy Technology × Author: KAU × End date: 1999 × Start date: 1992 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Effect of incorporation of condensed cheese whey and bifidobacterium bifidum in yogurt
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1994) Mirza Ismail, Baig; KAU; Prasad, V
    An experiment was conducted to assess the possibility of utilization of whey solids in different forrrs in yogurt as a substitute for NDM and also E bifidum as an adjunct with the view to improve the therapeutic value of yogurt A detailed review of literature was presented on the morphological and physiological characteristics of starter cultures importance and utilization of whey solids effect of long term storage on starter bacteria and other related aspects Methodology of condensation of cottage cheese whey preparation of whey protein dispersion and manufacture of set and frozen yogurt has been described Important analytical procedures were presented The experiment comprised of part A and part B based on the starter culture The mix under the part A were fermented with conventional yogurt starter culture viz S5 salivanus subsp thermophilus and L delbrueckn subsp bulgaricus as against this the mix under part B were fermented with conbination of conventional yogurt starter and B bifidum Fa h part comprised of four treatments based on types of mill solids used to raise the content of SNF to 13 per For A-II and B II condensed whey was used to replace 50 percent NDM Mixes under A III and B III were fortified with condensed whey to replace 100 per cent NDM and whey protein dispersion was used to replace complete NDM under A-IV and B-IV The results obtained had been compared with similar reported studies and conclusions were drawn The data regarding the starter bacterial count indicated the optimum growth of thermophilus bulgaricus and bifidobacteria in yogurt fortified with different forms of vihey solids The count of thermophilus and bifidobacteria were higher with the fortification of whey solids m yogurt mix and the growth of bulgancus was not adversely affected in the presence of the whey solids Incorporation of B bifidum stimulated the growth of thermophilus however it was found to have some inhibitory effect on bulgaricus count The inhibitory effect of B bifidum on bulgaricus was lesser in presence of whey solids than in yogurt fortified with NDM Optimum growth of B bifidum was obtained when grown in association with conventional yogurt culture cent For mixes under A-I and B-I fortification was with
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    ThesisItemOpen Access
    Technological evaluation of Kera ice cream
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1996) Geevarghese, P I; KAU; Francis, U T
    An experiment was conducted to assess the suitability of incorporating coconut fat in the form of coconut cream in preparing ice cream and ice cream mix powder replacing milk fat at 25, 50, 75 and 100 per cent levels (treatments) so as to reduce the cost of preparation of ice cream. The product developed was named as kera ice cream and the qualities were compared with normal ice cream (control). Kera ice cream was prepared with pineapple flavour and a combination of sodium alginate and glyceryl monosterate as stabilizer since it was found to be the most suitable. It was found that replacement of milk fat with coconut fat at any level does not influence the acidity, pH and specific gravity of kera ice cream mix. The relative viscosity of kera ice cream was increased as fat substitution level increased. Higher surface tension was observed for the control, and among treatments it showed a gradual increase as replacement level increased. It was observed that the overrun percentage increased as replacement with coconut fat increased. Contrary to this a decreasing trend in meltdown time was observed as percentage replacement with coconut fat increased. Whipping ability was lowest for the control during the first 5 min of freezing but it significantly increased during the second five min of freezing. Structural details of the ice cream revealed that as replacement level increased the air cell diameter and cell wall thickness increased. Organoleptic quality of kera ice cream were comparable to normal ice cream. The savings in cost of production for kera ice cream with 100 per cent replacement was calculated as 40.57 per cent compared to control. The properties of the reconstituted ice cream revealed more or less similar trend in characters like acidity, pH, specific gravity, overrun, meltdown time and organoleptic properties as that of the freshly prepared ice cream. The ultra structure of the kera ice cream mix powder particle were studied and it revealed that as replacement level increased the particle size also increased. Clumping of the particles and irregular surface were more evident at 75 and 100 per cent level whereas particles of the control and 25 per cent had smooth surface. Solubility index of the powder increased as percentage replacement increased. Significant difference could be noted with regard to bulk density and percent volume occupied by the powder particle. Storage studies were conducted with different packaging material and metallised polyester polyethylene was found to be the best. The moisture and titratable acidity of kera ice cream mix powder with and without antioxidant were significantly higher at any replacement level at 180 days of storage. The thiobarbituric acid value showed a significant difference for the powder without antioxidant at 120 days of storage and with antioxidant the difference could be noted at 180 days of storage. Peroxide value was recorded as zero at different periods of storage upto 180 days of storage. At 180 days of storage, powder without BHA at any replacement level showed significant difference whereas in antioxidant added powder difference could be noted at 75 and 100 per cent replacement levels. Nutritional qualities of kera ice cream was evaluated by rat feeding trials and was found that protein efficiency value and feed efficiency were comparable to ice cream diet. The cholesterol and triglyceride level in animals fed with kera ice cream and ice cream were also not different. Pathological examination of carcases and tissues of animals under treatment and control groups did not reveal significant changes indicating that incorporation of coconut fat cannot cause any untoward effect in organs and tissues of animals. It can be concluded that coconut fat can be incorporated in the prepartation of ice cream and mix powder with out any noticeable changes in the quality. Addition of antioxidant prolongs the keeping quality of the powder by two months. There is no health hazard in consuming the kera ice cream as revealed by the pathological examination of tissues from the experimental animals fed with kera ice cream.