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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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1995 - 19962
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Author: KAU × End date: 1996 × Start date: 1994 × Thesis Type: M.V.Sc ×
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    ThesisItemOpen Access
    Use of condensed coconut water in yoghurt
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1996) Malarkannan, S P; KAU; Geevarghese, P I
    An attempt was made to incorporate condensed coconut water in partial replacement of MSNF at 25 and 50 per cent level in yoghurt and to study the properties of the product which were compared with normal yoghurt. An exhaustive review of literature on the various physico – chemical properties of yoghurt and other fermented milk products has been presented. The procedure for the analysis of coconut water and condensed coconut water for its chemical composition, mineral profile and method of condensation has been described. The quantity of ingredients for yoghurt preparation was derived by linear programming model. The treatments were divided into TC (control), T2 (25 per cent replacement of MSNF using condensed coconut water without gelatin), T3 (T2 + gelatin at 0.5 per cent level), T4 (50 per cent replacement of MSNF using condensed coconut water without gelatin) and T5 (T4 + 0.5 per cent gelatin). A pre – trial was conducted to find out the ideal combination of starter culture and gelatin to be added to give good quality yoghurt. A combination of four per cent starter culture with 0.5 per cent gelatin produced good quality yohurt and this combination was used in the subsequent trials. A pilot heat stability test was conducted in treatment mixes to find out the amount of trisodium citrate required to provide sufficient heat stability. Yoghurt mixes prepared were analysed for titratable acidity, pH and total solids. Statistical analysis revealed no significant difference between control and treatments for the above. No significant difference was observed in pH and fat between the control and treatments. A significant difference (P < 0.01) in titratable acidity, protein and NPN percentage was observed between control and treatments. The curd tension and viscosity showed a decreasing trend with increasing level of replacement but this properties improved to certain extent by addition of gelatin. The setting time and NPN content showed an increasing trend as replacement level increased and this may be due to high mineral and NPN content in coconut water. There was no significant difference in tyrosine value between the control and treatments T2 and T3. No significant difference was observed in L. bulgaricus count and coliform count between control and treatments, whereas but S. thermophiles and yeast and mould count showed significant difference between control and treatments which may be due to a stimulatory factor in coconut water for yeast and mould and inhibitory factor for S. thermophiles resulting in slow growth. Organoleptic quality revealed that 25 per cent replacement of MSNF with or without addition of gelatin produced comparable scores as that of control yoghurt. A savings of 13.95 per cent and 8.14 per cent in cost can be achieved by 25 per cent replacement of MSNF with or without addition of gelatin respectively. The results of the experiment revealed that 25 per cent replacement of MSNF with condensed coconut water can be successfully tried in preparing yoghurt without affecting the physic – chemical and organoleptic properties together with considerable reduction in cost.
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    ThesisItemOpen Access
    Effect of lactose hydrolysed condensed whey and bifidobacterium bifidum in yogurt
    (Department of Dairy Science, College of Veterinary and Animal Sciences, Mannuthy, 1995) Beena, A K; KAU; Prasad, V
    An experiment was conducted to assess the possibilities of utilizing whey solids in the form of condensed whey or lactose hydrolysed condensed whey as a substitute for NDM. Their effect was also studied in conjunction with B. bifidum as a dietary adjunct. A detailed review of literature has been presented on the issues of lactose intolerance, hypercholesteraemia, beneficial effects of lactic acid bacteria in alleviating these conditions and also on acid tolerance and bile tolerance of cultures used in the present study. Methodology for the condensation of cheese whey, estimation of lactose in whey, B-galactosidase specific activity in the products, total cholesterol, HDL-cholesetrol and triglycerides in serum, assessment of acid tolerance and bile tolerance of lactic cultures used here have been detailed. The experiment comprised of preparation of yogurt and bifidus yogurt using three methods of fortification viz. skim milk powder, condensed whey and lactose hydrolysed condensed whey. The products prepared were then analysed for B-galacosidase specific activity. Hypocholesteraemic and growth promoting effects of these products were assessed in a biological study using rats. Hypocholesteraemic and growth promoting effects of whole milk was also assessed in the biological study. Acid tolerance and bile tolerance of lactic cultures used in this study were also determined, in vitro. From the above study, following conclusions were made. 1. B-galactosidase specific activity was noticed in substantial amount, in yogurt under different treatments. Bifidus yogurt showed a reduction in B-galactosidase specific activity, however, the activity was found to be enhanced when fortification was done with lactose hydrolysed condensed whey indicating that bifidus yogurt fortified with lactose hydrolysed condensed whey is superior. 2. No significant hypocholesteraemic effect was noticed in rats due to consumption of milk. All the rats fed with yogurt and bifidus yogurt except that given yogurt A1 showed a substantial reduction in serum LDL-cholesterol level and cardiac risk factor. However, bifidus yogurt supplemented with whey proteins showed maximum hypocholesteraemic effect and lowest cardiac risk factor showing the superiority of bifidus yogurt with whey proteins. 3. All rats given yogurt and bifidus yogurt showed a better daily weight gain when compared to the group fed whole milk along with feed and cholesterol. 4. Evaluation of acid tolerance of lactic cultures showed that, among the three cultures tested, B. bifidum exhibited maximum acid tolerance followed by S. salivarius ssp. Thermophilius. L. delbrueckii spp. Bulgaricus was found to be acid sensitive. 5. Bile tolerance study of pure and active cultures revealed that none of the tested cultures were completely inhibited by bile indicating theses cultures were bile tolerant to some extent.