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| DEPARTMENT
OFANIMAL HUSBANDRY AND DAIRYING |
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| Head
of the Department |
Dr.
H.B. Dwivedi |
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Department
of Animal Husbandry and Dairying is an
old as the University itself. It started
functioning with the establishment of
Agriculture school in 1893 and was raised
to the status of division in 1971 and
department in 1975. The department has
teaching unit, dairy, Dairy farm unit
Poultry farm unit and veterinary hospital.
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The
department offers four courses of 12 credits
hours at B.Sc. (Ag.) level, one course
of 1.5 credit hours at B.Sc. (Home Science)
level, two courses of 7 credit hours at
M.Sc. (Home Science) level and full courses
of 55 credit hours at departmental PG in
Animal Husbandry & Dairying (Dairy Technology) and PG in A.H.&Dairying (Livestock Production & Management) and full course of 70 credits hours at Ph.D. in A.H.& Dairying (DT.) and A.H.& Dairying (LPM) Level. Students trained in different courses were absorbed in
the Department of Agriculture, Deptt. of
Animal Husbandry, Deptt. of Dairy Development,
Cooperative dairy federation, milk and
milk products processing and manufacturing
industries and cattle feed manufacturing
industries. Since there is no Dairy Science
College in the state, the department is
catering to need of dairy industries as well as other departments. The department
is also engaged in extensive research work.
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| Salient
Departmental Research Achievements |
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1.
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Maintenance
of Sahiwal cow breed having 2000
liters milk per lactation with 4.0
to 4.5 % of fat in milk.
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2.
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Evolution
of cross cow breed by crossing of
Sahiwal cow and Jersey bull giving
2800 litres milk per lactation with
5.5 to 6.0% fat and by crossing of Sahiwal cow and Holstein Friesian bull giving 3500 liters milk per
lactation with 3.5%-4.0% fat.
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3.
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Maintenance
of Bhadawari buffalo breed of Uttar
Pradesh having 8 to 13% fat in milk.
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4.
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Development
of “Azaco” cheese from cow and buffalo colustrum.
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5.
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Development
of microbial rennet from Mucor haemalis
mould by growing on wheat bran for
the preparation of cheddar cheese.
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6.
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Development
of Chhana spread from Chhana.
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7.
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Preparation
of “Krishi Cola” cold drink from the whey of Chhana or Paneer.
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8.
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Methods
for the preparation of various milk
products have been standardized to
prepare good quality products.
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9.
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Physico-Chemical
and microbial qualities of milk & milk products have been analysed.
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| S.
No. |
Name |
Designation |
1.
|
Dr.
H. B. Dwivedi |
Professor & Head |
2.
|
Dr.
Ved Prakash |
Associate
Professor |
3.
|
Sri.
M.P.S. Yadav |
Associate
Professor |
4.
|
Dr.
Ramji Gupta |
Associate
Professor |
5.
|
Sri.
R. C. Mishra |
Assistant
Professor |
6.
|
Dr.
P.K. Upadhyay |
Associate
Professor |
7.
|
Sri
B.L. Tripathi |
Associate
Professor |
8.
|
Sri
Ramesh Singh Parihar |
Associate
Professor |
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