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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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
Open Access
Effect of feeding additives on total solids of cow's milk
(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1992) Sathian, C T; KAU; Francis, U T
A study was undertaken to evaluate effect of feeding acetic acid (200 ml/day), sodium bicarbonate (1.5% of the concentrate), potassium carbonate (1.2% of the concentrate) and magnesium oxide (0.8% of the concentrate) on solids content of cow's milk. An exhaustive review of literature has been presented about the use of these additives in cow ration for modifying milk composition. Six cross-bred.cows within the stage of 60 to 160 days of lactation with milk fat content of three to four per cent were alloted for feeding each additive. The feeding was done for 25 days of which first 20 days served as adaptation period. Milk samples were collected during pre-treatment period/ adaptation period, treatment (experimental) period and post-feeding period. Pre treatment period samples served as the control. Milk samples were analysed for fat per cent, protein per cent and total solids per cent. The methods of analysis have been detailed. Solids-not-fat per cent was found out by difference. Daily milk yield (kg/d) of each cow was noted. Fat yield (kg/d) and protein yield (kg/d) were calculated. The feed consumption by animals was recorded. The effect of additives were compared. Sodium bicarbonate and potassium carbonate significantly increased fat per cent of milk by 0.4 and 0.35 from pre-treatment values respectively. Acetic acid and magnesium oxide produced only non-significant increases in fat per cent which continued during post-feeding period also. Potassium carbonate feeding increased milk protein per cent significantly by 0-42 from pre-treatment value. Comparison between additives showed that effects produced by potassium carbonate on protein per cent significantly differed from effects produced by acetic acid. Total solids content was significantly increased by 0.42 per cent on feeding potassium carbonate from pre treatment value. None of the additives produced significant changes in solids-not-fat percentage. Sodium bicarbonate and potassium carbonate significantly reduced milk yiled by 1.28 kg/d and 0.71 kg/d from the pre-treatment values respectively. This reduction continued during post-feeding period. Non-significant changes in fat yield and protein yield were produced by all the additives except potassium carbonate. Feed consumption by the animals was not affected by feeding any of the additives Sodium bicarbonate and potassium carbonate significantly increased milk fat per cent. But their use in the ration is not recommended due to significant reduction in milk yield.
Open Access
Effect of nisin on the keeping quality of dahi
(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1992) Sreeja Ramachandran; KAU; Prasad, V
An experiment was conducted to find out the effect of preservatives such as nism and potassium sorbate on the keeping quality of dahi. An attempt was also made to study the quality of dahi produced under household conditions with a special emphasis on the maintenance of starter. An exhaustive review of literature has been presented on the use of various preservatives m dahi, keeping quality and other related aspects. The methods of analysis of s8rae important components of dahi has been detailed. Dahi was prepared under laboratory conditions (Method I) and under household conditions (Method II). Both were divided into four parts and applied four treatments namely (1) Treatment A - with 1000 IU n i s m / i W g curd (2) Treatment B - with 10 ml of nisin producing organism capable of producing 1000 IU of nism/100 g curd (3) Treatment C with 0.2 per cent potassium sorbate^4) Treatment D - Dahi stored as such without any treatments. All treatments were compared with dahi at 0 hour (control). The dahi after treatments A, B, C and D from methods and were mixed well and transferred to 100 ml cups and stored at room temperature. Samples from each treatment were subjected to chemical, microbiological and organoleptic evaluation on the 2nd, 3rd, 4th, 7th , 10th and 21st day of storage for acidity, pH, lipolysis, proteolysis, diacetyl, total lactic count, coliform count and yeast and mould count.
Open Access
Utilisation of skim milk filled with coconut milk for preparation of indigenous dairy products
(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1992) Mini Jose; KAU; Mukundan, M
A detailed study was carried out to determine the quality of coconut fat filled milk for the preparation of indigenous milk products such as paneer, rasogolla and whey drinks. A modified version of Precision Penetrometer to measure the springiness of rasegolla was designed, fabricated and used in the present study. An exhaustive review of literature has been presented on the use of vegetable fat for substitution of milk fat for preparation of various dairy products apart from preparation and other related aspects of paneer, rasogolla and whey drinks. The methods of chemical analysis and sensory evaluation of these products have been detailed. The control samples of paneer, rasogolla and whey drinks were prepared using cows' milk while experimental samples were prepared using skim milk filled with coconut fat. The milks were standardized to four per cent fat. The moisture, fat and acidity were found to be similar in control paneer and experimental paneer. The control paneer was found to have higher yield but low protein content when compared to experimental paneer. On sensory evaluation, control pander was graded as of 'excellent quality* while experimental paneer was graded as of 'good quality'. The control and experimental samples of rasogolla were found to have same springiness. Control samples of rasogolla obtained 'excellent' grade on sensory evaluation but the experimental rasogolla was graded as of 'good' quality. The difference in the quality of paneer and rasogolla was due to the natural flavour of coconut milk Icarried over to the products. Both control and experimental samples of rasogolla were found to have good shelf life of three days, at room temperature. Pineapple and lemon flavoured control and experimental whe.y drinks were found to be equally acceptable with no difference in appearance, odour, flavour and body characteristics. The chemical and sensory evaluation of paneer, rasogolla and whey drinks prepared from cows' milk and coconut fat filled milk revealed no significant difference between them.
Open Access
Studies on hormonal induction of lactation in cows
(Department of Animal Sciences, College of Veterinary and Animal Sciences, Mannuthy, 1977) Joseph, P M; KAU; Pavithran, K
A trial to induce lactation in cows and heifers using the hormones oestradiol dipropionate or stilboestrol dipropionate in combination with progesterone was conducted. The experimental animals comprised of six each of heifers and cows divided into three groups of two each of cows and heifers. Natural oestrogen and progesterone were given to animals in the first group at the rate of 0.05 mg and 0.125 mg per kg body weight respectively at 12 hour intervals consecutively for seven days. The animals in the second group received synthetic oestrogen and progesterone at the same dose and for the same duration. The Animals in the third group were given synthetic oestrogen and progesterone at the rate of 0.10 mg and 0.25 mg per kg body weight respectively, on alternate days, during a period of 14 days. There was considerable udder development in all the animals. The development was more in the animals of group I and III in comparison to those of group II. The heifers exhibited pronounced udder development than the cows. Lactation commenced within a period of 13-21 days after the first injection in all the animals. The milk yield reached the peak with in period of four to ten weeks. The peak yield varied from 140 ml to 4300 ml. The average milk yield per day in the three groups during the period of the first 60 days was 1766,942 and 1638 ml for group I, II and III respectively. The yield obtained for group I and III was significantly higher than that of group II. The heifers gave better yield than the cows. The composition and properties of the milk obtained from the induced lactation was compared with those of the milk from normal cows. It was found that on the eighth day onwards there was no significant difference in the composition and properties of milk obtained from the experimental animals as compared to those milk from postpartum cows. In general the milk from the animals of induced lactation had similar qualities to that of the milk from postpartum cows. The erythrocyte count, haemoglobin concentration and packed cell volume decreased and the plasma protein increased during the treatment as well as the post-treatment periods in comparison to the pre-treatment period. During the treatment period the animals exhibited symptoms of heat. Normal oestrus was observed in six animals with in 42-57 days from the commencement of lactation. Four of them were inseminated and all of them conceived. The body weight remained unchanged in the cows but the heifers showed a slight decline in body weight. Both natural and synthetic oestrogen along with progesterone were effective in inducing lactation. Natural oestrogen in combination with progesterone was more effective in short duration treatment. When the synthetic oestrogen along with progesterone was given for a longer period better results were obtained than short duration. The induction was more successful in heifers than in cows. Regaining of the reproductive efficiency in some fo the problem breeders was an added advantages of the technique adopted.
Open Access
Preparation of hard ripened cheese from goats` milk
(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1985) Anil Kumar, A G; KAU; Subrahmanyam, M
etc. An investigation was undertaken to produce a hard ripened variety of cheese from goats’ milk and to compare it with that produced from cow’s milk. Pooled samples of raw milk collected from the goats of the All India Co-ordinated Research Project on Goats for Milk, Mannuthy and the Cows of the University Livestock Farm, Mannuthy were heat treated (72.60 C/15 seconds) and used to prepare six batches of cheese. Samples of cheese collected prior to and after ripening were subjected to various analyses. The results of the study indicated that the yield of cheese from goats’ milk (1.430 kg from 10.0 litres milk) was higher than that obtained from cows’ milk (1.145 kg from 10.0 litres milk). The moisture content of cheese was found to decrease during ripening. Goats milk cheese had a lower moisture content prior to and after ripening at 50 C, but after ripening at 100 C cows’ milk cheese showed a lower value. The cheese from cows’ milk had a higher level of fat as compared to that from goats’ milk. The fat content of cheese was found to increase during the ripening process. The total protein content was higher in goats’ milk cheese both prior to and after ripening, but the level of soluble protein was found to be higher in cows’ milk cheese. Ripening at 100 C produced a higher level of soluble protein as compared to ripening at 50 C. Although ripened cheese contained a higher salt content as compared to green cheese, significant difference could not be observed in its level between goats’ and cows’ milk cheese. The level of steam volatile free fatty acids (SVFFA) was slightly higher in cows’ milk cheese prior to ripening, but after ripening goats’ milk cheese showed higher values. Ripening at 100 C produced a higher level of SVFFA as compared to 50 C. The pH of cheese made from goats’ milk was slightly lower than that made from cows’ milk, prior to and after ripening. The pH was also found to increase during ripening, the change being more marked at 100C. Goats’ and cows’ milk cheese ripened at both the temperatures (50 C and 100 C) showed no coliforms, but the green cheese from goats’ milk showed higher coliform load. The cows’ milk cheese was judged better than goats’ milk cheese. Although not significant, samples of cheese ripened at 100 C scored higher than those ripened at 50 C, the difference being more remarkable in cows’ milk cheese. Samples of cheese produced in the present study was found to conform to the standards prescribed for hard cheese under the PFA Act (1982).
Open Access
Studies on the whey proteins of cows` milk in induced lactation
(Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1985) Sadananda, Talukdar; KAU; Pavithran, K
A comparative study on the milk proteins in general and the whey proteins in particular was conducted between cows of first lactation and inferitile heifers brought into lactation by hormonal treatment. It was intended to study the differences, if any, between the two sets of cows in respect of the milk proteins and the possible secretory process involved therein . An exhaustive review of literature has been presented on the levels of various components of whey proteins and other related aspects. The methods of analysis of various components of milk have been detailed. The cows used in the study were crossbred ones, randomly selected from the University Livestock Farm, Mannuthy and maintained under similar farm conditions. The experimental group of animals, the heifers, were given estrogen (0.1 mg/kg body weight) and progesterone (0.25 mg/kg body weight) together in a single injection daily for 7 days consecutively. Gradual development of the udder during the course of treatment was noticed. Between the termination of the treatment and first milking, the development was more conspicuous. Regular milking, twice in a day, was started from the 21st day after the first injection. Secretion was initially colostral, and gradually within a period of 5 days, it resembled normal milk in appearance. The minimum yield from one animal in a day was 200 ml whereas the maximum reached was 4, 500 ml. From the 16th day of first milking, chemical analysis was started with in the case of experimental group. Animals in the control group began with the 3rd month of their lactation when the sample collection was started for analysis. Milk samples from both the groups were collected every 6th day and thus 6 samples from each animal were used for analysis. Both chemical analysis and electrophoresis were used to study the milk components. Estimation of nitrogen was done by the kjeldahl method. Average contents (in percentage) of albumin, globulin, total whey protein and other whey proteins were 0.383, 0.1786, 0.64 and 0.10 respectively in the milk of normal lactation; the values in the induced lactation being 0.603, 0.284, 1.045 and 0.158 respectively. Out of the total nitrogen in milk, the total whey nitrogen and the non protein nitrogen were 26.526 and 6.376 per cent respectively, in normal lactation, the values were 31.524 and 5.432 per cent respectively. Average total protein, casein and crude protein contents in normal milk were 2.97, 2.33 and 3.17 per cent respectively. But in induced milk, the values were 3.79, 2.773 and 4.007 per cent respectively. The ratio of whey protein :casein was 22:78 in normal lactation whereas in induced lactation it was 27;73. The contribution of whey protein to the higher total protein content of induced milk is more than that of casein. Differences between the whey components between the two groups were noticed. On statistical analysis, albumin, globulin, non – protein nitrogen and the other whey proteins together (whey proteins excluding albumin plus globulin) did not have significant difference between the two groups. So also was the casein. There was, however, significant difference between the two groups in respect of total whey nitrogen, total whey protein and total protein. Individual differences were highly significant in respect of albumin, globulin, total whey protein, total protein and crude protein. The last one had highly significant difference between the groups also. Globulin, non – protein nitrogen and other whey proteins, on the other hand, did not indicate any significant difference neither between groups or between individuals. The whey protein was subjected to electrophoretic separation in Acrylamide gel system with Borate buffer. In this attempt, it could be fractionated into six different bands in each case. But the mode of fractionation between groups in particular was found different from each other. A general trend for an increase in the protein content was thus seen in the milk of induced lactation that was mostly brought about by whey proteins. This may be a reflection of the secretory pattern involved with the normal and the induced lactation. Further investigations in detail may elucidate this in future.

Kerala Agricultural University, Thrissur

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