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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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1981 - 19852
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Author: KAU × End date: 1989 × Start date: 1981 × Type: Thesis × Thesis Type: M.V.Sc ×
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    ThesisItemOpen Access
    Chemical composition of milk of crossbred goats
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1981) Baiju, B; KAU; Subrahmanyam, M
    An investigation was undertaken to study the chemical composition of the milk of Saanen x Malabari and Alpine x Malabari crossbred goats maintained at the All India Co-ordinated Research Project on Goats for Milk, Mannuthy. A total of 471 milk samples collected both from the morning and evening at weekly intervals were analysed for the fat, protein, lactose and ash contents. The results of the study indicated that there was no significant difference between the two breeds with regard to the fat content of the morning samples of milk, but significant difference was noticed between the fat content of the evening samples and also the total fat content of the milk. In both the crossbreds significant difference could be noticed between the fat contents of the morning and evening samples of milk.No significant difference could be observed between the protein content of the milk of two different crosses but significant difference was noticed between the protein content of morning and evening samples of milk. Between the two crossbreds no significant difference could be noticed in the lactose content of the milk. The lactose content was found to be not influenced by either breed or the time of milking. A similar trend was observed in the ash content of milk also. As lactation advanced there was a tendency for the fat, protein and ash content in milk to increase with a decline in the content of lactose. The average composition of the milk of Alpine x Malabari goats was fat 6.29, protein 4.40, lactose 4.06 and ash 0.776 per cent and that of Saanen x Malabari 5.64, 4.40, 4.06 and 0.782 per cent respectively.
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    ThesisItemOpen 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).