Pure Natural Desi Cow Colostrum Milk

Rs.640.00

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  • Milk is Raw & Fresh & Non Pasteurized & chilled & packed for distribution on same day. All Milk is from Desi Gir Cows.   
  • Paneer is made Fresh  from Raw Cows  Milk  & served in Whey Water.
  • Curd is made Fresh from   Cows Raw  Milk.
  • Butter Milk is made fresh from Churning Curd, there is no preservative at all. In case, the Butter Milk becomes sour, it can be used for making Kaddis or Aloo subzi etc.
  • Ghee is made from  Butter which is obtained by churning Curd.
  • Cooking Oils:  All Cooking oils are 100% Pure &  Cold Extracted with No Blending.

 

  • Would you like to know the difference between Pasteurized & Raw Fresh Milk  ? What Is the difference between Cow Milk & Buffalo Milk ? What is the difference in Desi Cows ( Bos Indicus) & imported breeds ( Bos ) mainly HF prevalent in India?

Click here to learn more

Pasteurization is an Industrial invention necessitated by the ever growing distance between the Consumer & the Cattle. Milk was made a commodity & Heat Treated to make it last to be consumed a few weeks or months later. It is like annealing & forging metal to make it stronger .   It definitely makes it last but it destroys the Nutritional Values of the Milk. Over the years ,  many Practices & many norms were automatically  altered  & accepted due to industrialization.  Also, the consumer remained unaware & uninformed. In the  Milk Commercial Collection system  the basic premise of payment of Milk  to farmer  based on Fat & SNF percentages  is skewed. This encourages the Farmer to adulterate the Milk to increase the Fat/SNF by adding all sorts of adulterants which could be  Urea, Vegetable Oil, Animal Fat, Sweet Potatoes etc.  There are other Preservatives like Hydrogen Peroxide being extensively used in the industry due to the time lapse between Milk  withdrawn, collected, delivered to Chilling Units & finally collected by the Delivery Vans to be taken to the Processing Units. All this requiring a Chilling  infrastructure in the hinterlands which we all know is in shambles. However, Pasteurization takes care of all this & the consumer is happy with nicely packed Milk with a shelf life of days or weeks & this  Pasteurized Milk is the  raw material  at home for making your Curds, Paneer etc. …..Most of the  Milk is ALSO denuded of fat to PROVIDE TONED Milk or Industrial Milk with different percentages of fat.  Milk is also homogenized to break the left over fat Molecules to give the consumer the same consistent taste & texture throughout the year. Secondly, lot of Milk is collected from Cows  treated with antibiotics etc. along with Milk collected from infected cows with Blood or Puss is easily absorbed in the system as the entire lot is Heat Treated . With the distress in agri sector, the farmer is desperate to increase the Milk quantity as well & is often subjecting Cows to Oxytoxin injections forcing release of  extra Milk. All this has many other repercussions on the Cows health & its quality of Milk   &  human health & finally  causing a disturbance in the whole eco system.

  • What does Pasteurization do the Milk : Heating Milk at 72 degrees Celcius non-aerobically  in a closed loop PHE denatures the protein & sudden instant chilling to 4 degrees destroys the Vitamins. What is left of the Milk are the Minerals which are not Bio available due to absence of Vitamins…..Drinking pasteurized milk is a mere formality.

Click here to learn more

Pasteurization is an Industrial invention necessitated by the ever growing distance between the Consumer & the Cattle. Milk was made a commodity & Heat Treated to make it last to be consumed a few weeks or months later. It is like annealing & forging metal to make it stronger .   It definitely makes it last but it destroys the Nutritional Values of the Milk. Over the years ,  many Practices & many norms were automatically  altered  & accepted due to industrialization.  Also, the consumer remained unaware & uninformed. In the  Milk Commercial Collection system  the basic premise of payment of Milk  to farmer  based on Fat & SNF percentages  is skewed. This encourages the Farmer to adulterate the Milk to increase the Fat/SNF by adding all sorts of adulterants which could be  Urea, Vegetable Oil, Animal Fat, Sweet Potatoes etc.  There are other Preservatives like Hydrogen Peroxide being extensively used in the industry due to the time lapse between Milk  withdrawn, collected, delivered to Chilling Units & finally collected by the Delivery Vans to be taken to the Processing Units. All this requiring a Chilling  infrastructure in the hinterlands which we all know is in shambles. However, Pasteurization takes care of all this & the consumer is happy with nicely packed Milk with a shelf life of days or weeks & this  Pasteurized Milk is the  raw material  at home for making your Curds, Paneer etc. …..Most of the  Milk is ALSO  denuded of fat to PROVIDE TONED Milk or Industrial Milk with different percentages of fat.  Milk is also homogenized to break the left over fat Molecules to give the consumer the same consistent taste & texture throughout the year. Secondly, lot of Milk is collected from Cows  treated with antibiotics etc. along with Milk collected from infected cows with Blood or Puss is easily absorbed in the system as the entire lot is Heat Treated . With the distress in agri sector, the farmer is desperate to increase the Milk quantity as well & is often subjecting Cows to Oxytoxin injections forcing release of  extra Milk. All this has many other repercussions on the Cows health & its quality of Milk   &  human health & finally  causing a disturbance in the whole eco system.

  • Difference between Cows Milk & Buffalo Milk?

Click here to learn more

Buffalo Milk has more fat .However, this fat has a melting point of 40 degrees Celsius vis a vis Cow Milks Fat melting point of 37 degrees. We are warm blooded Mammals with our body temperatures of  37.15 degrees.  Hence, Cow milk is suitable from an infant to an adult  & does not increase your Cholesterol or block your arteries. Buffalo Milk is not suitable for people with sedentary lifestyle as it is bound to clog the arteries as it does not get consumed easily. Buffalo Milk has less CLA ( conjugated Linoleic acid ) as compared to Cows Milk. Buffaloes are preferred over Cows by the Farmers due to higher remuneration on account of higher Fat & SNF. This has resulted in reduced population of Cows . Even Consumers are aware of the benefits & taste of the Cows Milk & the entire nation has got used to either Pasteurized heat Treated industrially produced   Buffalo Milk or the Mixed milk .

  • Difference between Desi Cow( Bos Indicus ) & HF cows ( Bos Taurus) ?

Additional information

Size

1 litre

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