Fresh Pure Raw Natural Desi Cow A2 Milk (same day extracted)

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other Preservatives like Hydrogen Peroxide being extensively used in the industry due to the time lapse between Milk  withdrawn, collected, delivered to Chilling Units & finally collected by the Delivery Vans to be taken to the Processing Units.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.

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.

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 .