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Research Activities
The College of Dairy Science, AAU, Anand has made significant achievements in research area.
- The First Indian Probiotic Culture (Lactobacillus helveticus MTCC 5463) given by the College.
- Indigenous machine developed for Basundi and the Indigenous Dairy Products.
Major Research Areas…
- Lactic Acid Bacteria
- Dairy Starter cultures
- Probiotic cultures and health benefits, food and non food applications
- Dry culture formulations and delivery forms
- Fermented foods and health benefits
- Functional biomolecules-Bioactive peptides, soy isoflavones
- Biostabilization of dairy wastes
- Traditional Indian dairy products such as Bhapa dahi, Cham cham, Rava burfi, Basundi, Shrikhand, etc.
- Functional dairy products
- Fermented dairy products
- Ice cream and frozen desserts - new flavourings, cereal based ice creams, etc.
- Fat-rich dairy products such as fat spreads
- Mozzarella cheese, Cheddar cheese, Swiss cheese, Processed Cream cheese and cheese analogues
- Packaging and shelf life of dairy products
- Utilization of whey as beverages – lactose hydrolysis, flavoured drinks
- Development of methods for detection of adulteration in Milk and Milk products.
- Utilization of whey in dairy and food products
- Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products.
|
Sr No. |
Research Projects |
Funding Agency |
Amount (Rs lakhs) |
|
1 |
NRS on Equines including Veterinary Type Culture – Multi-centered |
ICAR |
11.5 |
|
2 |
Plasmid Profile of Lactic Acid Bacteria and their use as Bio-Medical Agents. |
Govt. of Gujarat |
26.3 |
|
3 |
Development of Dairy Starter Cultures and value added dairy products |
Govt. of Gujarat |
15.2 |
|
4 |
Development of Technology for the production of ACE inhibitory bioactive peptides through fermentation of soy milk and bovine milk |
DST, New Delhi |
23.0 |
|
5 |
Bio-prospecting of Lactic Cultures from North-Eastern Regions to Develop Functional Fermented Soya Foods with potential health benefits’ |
DBT, New Delhi |
72.0 |
|
6 |
Development of Technology for the preparation of Fermented Rice Beverage in Meghalaya and evaluation of its functional properties |
DBT, New Delhi |
100.0 |
|
7 |
Application of membrane processing technology in manufacture of selected indigenous and western dairy products. |
- |
- |
|
8 |
Manufacture of dairy/non dairy processed cheese and Mozzarella cheese analogues. |
- |
- |
|
9 |
Development of methods for detection of adulterants in milk and milk products.
|
Govt. of Gujarat |
21.17 |
|
10 |
Utilization of whey in dairy and food products
|
Govt. of Gujarat |
8.09 |
|
11 |
Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
|
Govt. of Gujarat |
16.01 |
|
12 |
Evaluation of MilkoScreen for its Efficacy in Analysis of Milk |
IndiFoss Analytical Pvt. Ltd., Ahmedabad |
4.80 |
|
13 |
Evaluation of Everest Milk Analyzers and Adulteration Detection Strips for their Efficacy in Analysis of Milk |
Everest Instruments Pvt. Ltd., Ahmedabad |
4.80 |
|
14 |
Comparative appraisal of physical, chemical, instrumental and sensory evaluation methods for monitoring oxidative deterioration of ghee. * Run on the basis of departmental facilities |
Departmental research* |
- |
|
15 |
Process Re-engineering for the In-container Manufacture of Doodhpak and Kheer. |
Departmental Research |
- |
|
16 |
Design, development and performance evaluation of a solar thermal system assisted double pipe multi pass heat exchanger for manufacture of paneer. |
Departmental Research |
- |
|
28 |
Process re-engineering for the manufacture of Shrikhand |
Departmental Research |
- |
|
29 |
Challenges, Opportunities and Expectations of Stakeholders of Dairy Industry of Gujarat and its Implication for Strategy and Policy Formulation: An In-depth case study |
ICSSR, New Delhi |
10.00 lakh |
|
30 |
Supply Demand Analysis of Professional Human Resource in terms of Dairy Technologists in India |
ICAR, New Delhi |
21.50 lakh |
Research projects…… Completed
|
Sr No. |
Research Projects |
Funding Agency |
Amount (Rs lakhs) |
|
1 |
Fermented foods, health status and social well-being |
European Commission |
Euro 85,000 (Rs 59.50 lakhs) |
|
2 |
Enhancing Shelf Life of Indigenous Milk Products at Anand |
Govt. of Gujarat |
14.5 |
|
3 |
Niche Area of Excellence on Functional Fermented Dairy Products with Synbiotics |
ICAR |
225 |
|
4 |
New knowledge and innovative food design leading to sustainable development of the agro-food sector and decreased poverty |
SIDA |
SEK 21 lakhs (Rs 1470 lakhs) |
|
5 |
Metagenomic and Clinical investigation of synbiotic fermented dairy product containing probiotic Lactobacillus helveticus MTCC 5463 in geriatric volunteers |
DBT |
48.95 |
|
6 |
ICAR Network project on “Research and Development Support for Process Upgradation of Indigenous Milk Products for Industrial Application”.
|
ICAR |
-- |
|
7 |
ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”.
|
ICAR |
-- |
|
8 |
ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”.
|
ICAR |
-- |
|
9 |
Use of buttermilk / pre-concentrated buttermilk / buttermilk khoa in preparation of Gulabjamun. |
-- |
-- |
|
10 |
ICAR Network project on “Research and development support for process upgradation of indigenous milk products for industrial applications”. |
ICAR |
-- |
|
11 |
Development of Technology for Utilization of Soyabean and Groundnuts and its Meal as Protein Rich Materials for Fabrication of Food for Human Consumption. |
Govt. of Gujarat |
27.78 |
|
12 |
Standardization of process for manufacture of annatto butter colour. |
Govt. of Gujarat |
8.30 |
|
13 |
Utilization of whey in dairy and food products
|
Govt. of Gujarat |
- |
|
14 |
Evaluation of selected natural food additives for their suitability to enhance the quality of dairy products
|
Govt. of Gujarat |
- |
|
15 |
Characterization of Khoa prepared from camel milk and evaluation of its suitability for preparation of selected sweets |
Departmental research* |
- |
|
16 |
Preparation of ghee from camel milk and evaluation of its shelf life |
Departmental research* |
- |
|
17 |
Study on distribution pattern of nitrogenous components in milk. |
Departmental research* |
- |
|
18 |
Studies on physico-chemical and sensory characteristics of iron rich biscuits. |
Departmental research* |
- |
|
19 |
Development of batch type khoa making machine |
Departmental Research |
- |
|
20 |
Design and development of continuous basundi making machine |
Departmental Research |
- |
|
21 |
Development and performance evaluation of scraped surface heat exchanger for design and development of inert spouted bed dryer for drying of milk |
Departmental Research |
- |
|
22 |
Development and performance evaluation of scraped surface heat exchanger for continuous thermization of shrikhand |
Departmental Research |
- |
|
23 |
Development of mathematical model and its utility in design of laminar air flow systems. |
Departmental Research |
- |
|
24 |
Development of pilot model for development of pilot model for Sandesh making machine |
Departmental Research |
- |
|
25 |
Design and development of laminar air flow unit development of multipurpose scraped surface heat exchanger for mechanization of selected indigenous dairy products |
Departmental Research |
- |
|
26 |
Development of a mechanized process for the manufacture of bottle gourd halwa |
Departmental Research |
- |
|
27 |
Analysis of various unit operations through mathematical modeling and energy conservations in dairy processing operations |
Departmental Research |
- |
|
28 |
Economics of dairy Enterprises in Middle Gujarat Agro-Climatic Zone. |
ICAR |
9.65 Lakh |
Achievements in Research…
- First in India to have deposited two probiotic cultures ( Lactobacillus helveticus MTCC 5463 and Lactobacillus rhamnosus MTCC5462) as Indian Patent Deposits and carry out their whole genome sequencing.
- A total of twelve cultures have been submitted to MTCC as patent deposits. A total of 55 gene bank submissions have been done under National Center for Veterinary Type Culture Collection.
- Two cultures of Streptococcus thermophilus, MTCC 5460 and MTCC 5461 are supplied for manufacture of dahi, yoghurt, butter milk, mozzarella cheese and cheddar cheese to the dairy industry /dairy entrepreneurs. Both these cultures have also been fully sequenced.
- One patent for herbal probiotic lassi is filed and the invention is ready for commercial use.
- Signed MOU with Dr Baboo’s Food Science and Biotechnology Pvt. Ltd., for commercialization of our probioic V3 culture.
- Our research recognition brought ICAR Niche Area of excellence on synbiotic products to AAU.
- Our work in the area of probiotics has given us national and international recognition, which is reflected in number of papers, presentations, awards, invitations from almost all conferences, our presence in national and international committees, IDF and else where.
- We are recognized as centre for preserving our national biodiversity for dairy microbes. We isolate, characterize and deposit beneficial microflora from fermented foods of western India in the national depository.
- Have developed a number of probiotic and synbiotic dairy products, which are ready for commercialization.
- The Dairy Microbiology Department is a partner in a collaborative project on “New knowledge and innovative food design leading to sustainable development of the agro-food sector and decreased poverty” with Lund University, Sweden which is financed by Swedish International Development Agency (SIDA), Sweden.
- The Dairy Microbiology Department is also a partner in a collaborative project on “Bio-prospecting of lactic culture from North Eastern region to develop functional fermented soya foods with potential health benefits” with North Eastern Hill University (NEHU), Tura, Meghalaya which is financed by DBT, New Delhi.
- Have developed dry dosage forms of starter and probiotic cultures such as tablets, capsules and powder
- Cheese whey as a growth medium optimized for pilot scale biomass production of probiotic culture
- Developed technology for utilization of soyabean and groundnuts as protein source in foods such as roasted soya, soya flakes, soya wadis, ganthias, biscuits, paneer, kulfi mixes, gulabjamun mixes, milk-chocolates, kalakand, chikki, shakkarpara, namakpara ready to eat soya sev (noodles), peanut spread, ready to serve soup powder etc.
- Varieties of annatto plants were selected and method was standardized for manufacturing annatto butter colour.
- Detection of vegetable oils and/or hydrogenated fats in milk (milk fat) by rapid method for commercial application.
- Standardization of detection methods for urea in milk and its application for routine analysis.
- Evaluation of various antioxidants from natural sources for their effectiveness in controlling oxidative rancidity in ghee.
- Method has been standardized for utilization of whey in preparation of ice candy.
- Comparative appraisal of qualitative tests for performance in detection of adulterants in milk.
- Evaluation of selected culinary spices/herbs used to enhance the shelf life of paneer.
- Method has been standardized for utilization of whey in preparation of cultured buttermilk
- Methods were evaluated for monitoring the primary and secondary stage of oxidation in ghee.
- Database has been generated on composition, properties and processing related parameters of camel milk. Evaluated the suitability of camel milk for preparation of selected traditional Indian dairy products.
- Database has been generated on nitrogen fractions in milk.
Research outcomes, publications and awards (up to 2016) …..
|
Sr. No. |
Type of Publication |
Numbers |
|
1 |
Ph.D. Thesis |
60 |
|
2 |
M.Tech. / M.Sc. Thesis |
279 |
|
3 |
Project Reports |
14 |
|
4 |
Compendium/Monographs (QC, Starters, Eureka, Synbiotics) |
16 |
|
5 |
Manuals for Teaching |
26 |
|
6 |
Leaflets/Folders (Dahi) |
04 |
|
7 |
Books |
13 |
|
8 |
Chapters in Books |
52 |
|
9 |
Full Research Papers |
312 |
|
10 |
Research Papers presented in conference/seminars/ symposia |
215 |
|
11 |
Technical/Theme Papers presented in conference/seminars/ symposia |
82 |
|
12 |
Technical Articles in conference/seminars/symposia |
203 |
|
15 |
News paper articles |
11 |
|
TOTAL |
607 |
|
|
16 |
Awards / Fellowships to the faculty |
|
|
National |
15 |
|
|
International |
09 |
|
|
17 |
Awards for the Paper / Poster Presentations |
|
|
Best Paper Awards |
10 |
|
|
Best Poster Awards |
24 |
|
|
18 |
Patents |
|
|
Patents for the Product & Process |
03 |
|
|
Patent Culture Deposits |
12 |
|
Recently completed Post Graduate research projects…….(Year 2016)
|
Sr. No. |
Project Title |
Degree |
|
1 |
Evaluation of probiotic potential of Lactobacilli for treatment of Bacterial Vaginosis |
Ph.D. (Dairy Microbiology) |
|
2 |
Process optimization for manufacture of Halvasan |
Ph.D. (Dairy Technology) |
|
3 |
Development of technology for process cream cheese based spread |
Ph.D. (Dairy Technology) |
|
4 |
Development of technology for manufacture of Dietetic Basundi |
Ph.D. (Dairy Technology) |
|
5 |
Process optimization for manufacture of ready-to-reconstitute Kheer |
Ph.D. (Dairy Technology) |
|
6 |
Evaluation of Near-Infrared and Mid-Infrared spectroscopy for detection of foreign fats and oils in ghee |
Ph.D. (Chemistry) |
|
7 |
Evaluation of common culinary spices to enhance shelf life of ghee against oxidative deterioration |
Ph.D. (Chemistry) |
|
8 |
Utilization of whey in preparation of common bakery products |
Ph.D. (Chemistry) |
|
9 |
Development of whey based medium for biomass production of lactic acid bacteria |
Ph.D. (Chemistry) |
|
10 |
Evaluation of EPS and non EPS producing strains of LAB on quality of dahi |
M.Tech. (Dairy Microbiology) |
|
11 |
Evaluating potential of probioic Lactobacillus helveticus MTCC 5463 as a cosmetic agent |
M.Tech. (Dairy Microbiology) |
|
12 |
Process optimization for the preparation of ace inhibitory peptides rich dahi |
M.Tech. (Dairy Microbiology) |
|
13 |
Purification and characterization of ACE-inhibitory peptides derived from fermented camel milk |
M.Tech. (Dairy Microbiology) |
|
14 |
Evaluating the effect of homogenization on the quality of paneer |
M.Tech. (Dairy Technology) |
|
15 |
Process standardization for the manufacture of Rava burfi |
M.Tech. (Dairy Technology) |
|
16 |
Development of technology for carbonated lemon whey beverage |
M.Tech. (Dairy Technology) |
|
17 |
Effect of salt on yield, sensory and rheological properties of paneer |
M.Tech. (Dairy Technology) |
|
18 |
Process standardization for ready-to-eat carrot halwa mix |
M.Tech. (Dairy Technology) |
|
19 |
Comparative appraisal of the quality of Mozzarella cheese as affected by the salting methods |
M.Tech. (Dairy Technology) |
|
20 |
Study on the use of natural food additives and packaging on the shelf life of ‘Bhapa dahi’ |
M.Tech. (Dairy Technology) |
|
21 |
Standardization of technology for manufacture of buttermilk fortified with drumsticks (Moringa oliefera) |
M.Tech. (Dairy Technology) |
|
22 |
Development of technology for manufacture of drumstick fortified Lassi |
M.Tech. (Dairy Technology) |
|
23 |
Development of technology for manufacture of Kheer utilizing Moraiyo (Panicum milliare) |
M.Tech. (Dairy Technology) |
|
24 |
Development of technology for manufacture of Gulabjamun utilizing Moraiyo (Panicum miliare) |
M.Tech. (Dairy Technology) |
|
25 |
Evaluation of qualitative tests used for detection of preservatives in milk |
M.Tech. (Dairy Chemistry) |
|
26 |
Evaluation of qualitative tests used for detection of adulterants in milk |
M.Tech. (Dairy Chemistry) |
|
29 |
Standardization of a method to distinguish cotton tract ghee from the ghee adulterated with cotton seed oil |
M.Tech. (Dairy Chemistry) |
Research Facilities…
