Comebacks are always special. Whether it is that of a movie-star, a fashion style, a classic jingle from an advertisement, or traditional food items. Over the last few years, millets, wood-pressed oil and stone-ground flour have made a significant comeback to our kitchen shelf. Slowly, people are gravitating towards the path of conscious living and mindful eating – just like our ancestors did! the path of conscious living and mindful eating – just like our ancestors did!
The humble desi cow milk is making its comeback too. The fresh sprinkle of small, native cow farms close to major towns and cities nowadays shows the slow-rising popularity of the good old desi cow milk among families. But why is there so much fuss about this comeback of native cows and their A2 milk?
How to spot the difference between a native cow breed from India and a jersey variety of cow? The cows indigenous to India have a hump on their back and flabby skin under their chin. Also, they are smaller in size needing fewer resources to live.
Picture: A native breed of cow from our farm – Neel Eco Living
A little trip to history
The popularity of the native cow with its characteristic hump took a big hit when Jersey and Holstein Friesian (HF) varieties of cows were introduced in India. It was the 70’s and our population was growing. So, we needed to boost our milk production to meet the increasing demands of our population.
The Jersey or Holstein cow produces more milk (about 14-15 litres per milking) compared to the native varieties (who produce about 4-6 litres per milking and a max of 10 liters in Gir variety of native breed cows). With such high quantities of milk from the imported and hybrid cows, the scientific benefits of the desi cow milk were easily ignored (by the markets and farmers).
Soon, the Holstein variety of cow-breeds with their big bodies and smooth backs took over the market. The rearing of the native cow varieties with their big hump and flabby skin under the chin, declined.
Our markets today are flooded with milk from Holstein and Jersey cows. Full fat, skimmed, powdered. Whatever you want, it’s easily available at the next grocery store. But what is not easily available is the complete information and knowledge on the kind of milk we are consuming and how it affects our system.
Why is there any difference between A1 and A2 milk? What is our familiar milk packet hiding from us? Hence, the BIG fuss around desi cow milk and whether our ancestors knew better about what they were consuming.
What’s in a name?
The Zebu (meaning hump) cattle have a hump and are considered to be one of the oldest domesticated cattle. The Indian cattle is scientifically known as Bos Indicus and belongs to the Zebu category. The European varieties like Holstein have the scientific name – Bos Taurus. Some of the popular native Indian breeds are known as – Gir from Gujarat, Ongole from Andhra Pradesh, Hallikar from Karnataka, and Badri from the hilly regions of Uttarakhand
When Science meets Tradition
Time for some information that is not printed on your A1 milk packet. Over the last two decades, an increasing amount of research suggests that milk from zebu or humped cows (found in Asia and Africa) has many advantages over that of high-yield, European varieties like Holstein.
The milk from native Indian cows contains the A2 variety of beta casein protein while the Holstein variety contains the A1 variant of beta casein protein. A1 Milk at the time of digestion releases BCM-7 which is not easily absorbed by the body. The result is indigestion and discomfort. A2 milk, on the other hand, prevents the formation of BCM-7 making it easy to digest. (Source: Facts about A2 Milk)
The A1 protein has been linked with diabetes, heart-related diseases and irritable bowel syndrome. (Source: DTE and India Climate Dialogue). A study in India, in 2012 goes on to add that populations that consume the A2 variant of Beta Casein show lower incidences of type-1 diabetes and cardiovascular diseases. (Source: DTE)
Testimonies from developed countries like New Zealand, US and UK recommend a switch from A1 milk to A2 milk for significant improvement in health. This is not surprising when many farmers in India continue to rear atleast one or two native breeds of cows for their family so that their children can grow on shudh-desi milk and ghee (pure, native cow milk and ghee).
In fact, in Kerala, the Vechur breed is quite popular for its low food requirement, disease resistance and higher milk yield. Scientific evidence shows that Vechur milk has small fat globules that make it easy to digest. Science meets tradition here as many Ayurvedic doctors have been prescribing Vechur milk to children and convalescents for improved health, since ages. (Source: India Climate Dialogue)
Picture: Our native cow grazing in the open fields at our family-run, organic farm.
Is A2 milk only present in Native Indian Cow Breeds?
Our native Indian cow breeds give us A2 milk that is healthy, tasty and filled with nutrition. But not all A2 milk is from native cow breeds! Certain jersey cows are also genetically modified or crossbred with native cows to give A2 milk. This is a common practice in many international locations like New Zealand, UK and USA where A2 milk corporations are widely popular. So, when you buy A2 milk next time ask your milkman about the cow variety and where it is from.
Does being local really matter?
The exotic European breeds are truly high-maintenance by nature. Rearing imported breeds such as Jersey and Holstein-Friesian and hybrids is something like owning a white shirt. It requires a lot of care, attention and resources.
They are not heat resilient and suffer way more than native cows in the summer heat. Research by the National Dairy Research Institute shows that hybrid cows are likely to be more restless in behaviour and have a higher presence of carbon dioxide in blood with an increase in temperature, compared to that of native cows.
More so, hybrid cattle fall sick quite often, needing constant veterinary care. They need specially formulated feed apart from grass to keep their yield high. Since they can’t graze freely, they are tethered to a spot under their special sheds which require a lot of water and electricity to keep them cool. So, maybe the yield of milk is high but the hidden costs of the milk are too many to ignore.
The good news is that the native variety of cows are well adapted to the tropical climate of India and don’t fuss over specially designed barns or exotic fodder. With more efficient sweat glands, smaller bodies and lower metabolism rate, they need very few resources to survive. For them, even dry fodder will suffice, especially during drought conditions.
Picture: Cool and calm desi breed of cows at our farm, where they relax under the shade of trees.
Native breeds of cows are happy to graze in open land, don’t ask for extra attention and fare better than jersey cows during our summers. Better still, they don’t fall sick because the climate is not alien to them and hardly require any veterinary attention. Farmers with traditional knowledge use local feed and herbal medicines to cure them in case any need arises.
With this kind of free spirit, the A2 milk they produce is bound to be rich in good health!
What’s that hump all about?
A special vein called the Surya Ketu Nadi passes through the hump of the native breeds of Indian cows. The European breeds or the hybrid variety of cows don’t have a hump or the vein present in their body. The ancient Indian scriptures claim that this special vein helps in streamlining the cow’s body temperature and regulates its sweating, allowing it to produce wholesome milk of A2 category.
This one is healthy and tasty!
Did you know that in the Wardha region of Maharashtra paonya chya toop (ghee made from free-grazing native cows fed on local paonya grass) is considered to be the best quality of ghee in the area? (Source: DTE)
The Gaolao breed of native cows from this area are traditionally an open grazing breed. One of the grasses in the area is locally known as paonya. Traditional knowledge of local farmers suggests that this grass imparts great taste and nutrition to the milk and ghee of the cows that feed on them. Hence, the fame of the toop (ghee) that contains the benefits of A2 milk!
Picture: Fresh and raw desi milk from our native breed of cows. Natural and authentic!
End of the day, what really matters is purity, freshness and authenticity of what we consume. Not only is the milk from native cows thicker and tastes sweeter, it makes a rich khoya, granular ghee and thick curd. A2 milk from native Indian cows is rich in omega 2 fatty acids and vitamin A which make for good eyesight and a strong immune system. (Source: Facts about A2 Milk)
Compared to that, milk from holstein or jersey varieties is thinner and lacks in flavour. They are also usually injected with artificial hormones to make cows mature faster and increase their milk production. This inorganic method with synthetic elements only invites poor health for the consumers.
So, the decision is really the consumer’s – that is You.
Wouldn’t you prefer something that is local, time-tested and approved not just by scientists but traditional wisdom? Wouldn’t you choose something that is grown organically, without any additives and adds an authentic flavour to your food. Wouldn’t you pick the health of your family before you pick the next packet of your milk?
So far, the comeback of small and organic, native cow farms indicates that consumers are ready to adopt a simpler, healthier and conscious way of living.
GoPaal, a brand of Neel Eco Living, is happy to deliver fresh and organic, native cow milk to your doorstep. Our native breed of cows – Nattu Mattu Paal – graze on organic grass from our farm with no additives. Just like for our family, we prepare the ghee, curd, and paneer for our customers at our farm – home style with no preservatives! We deliver in Cuddalore and Pondicherry, and special deliveries to Chennai on Friday!
