Research Activities

The College of Dairy Science, 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.

Research projects…… Completed

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)

Recently completed Post Graduate research projects…….(Year 2016)

Extracurricular Activities

• Campus Placement Cell
• Student's Representative Council
• GRE and Student Counseling Cell

Other Features

• Refreshers/ short-term courses
• Technical sessions at the door-steps of dairy plants
• Seminar on current topics of interest to the industry
• National Dairy Product Judging Contents
• Biannual Alumni Conventions
• Analytical services for milk and milk products
• Supply of Dairy cultures
• Consultancy to Dairy/ food plants
• Headquarter of Swedish South Asian Network for Fermented Foods
• Activities through Alumni Association