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Frequently asked questions
Ksheerdham is a self owned Indian Gir cow dairy farm. We are producers not aggregators unlike the other brands. We provide raw milk, hand-churned white butter, chaach and Vedic bilona ghee made only from the milk of our Gir cows that are raised with love and compassion at our farm.
All of our cows roam free and are fed a diet of fresh greens that are grown on the farm without the use of harmful chemical pesticides and fertilizers. Their diet is supplemented with seeds and grains that are used in traditional Indian cow-rearing practices.
Cow’s milk is made up of about 87% water and 13% solids. These solids include about 5% lactose, close to 4% fat, 3% protein and less than 1% minerals.
The major component of the milk proteins is casein, which is an important supplier of amino acids, carbohydrates, and the essential elements of calcium and phosphorous. All of these are essential for maintaining good health.
These caseins are further categorised into two different types - A1 and A2 beta caseins.
A2 beta-caseins are produced only by our indigenous breeds of cows that are recognized by their signature hump. Indigenous Indian cow breeds like Ksheerdham Gir cows exclusively produce milk containing A2 beta-caseins.
Our dairy farm is perched between Mathura and Aligarh, an area known for the high quality of green produce. Land and atmoshphere within around 50 km radius of Delhi/NCR is mostly polluted which is not suitable for cows or green produce. All of our cows roam free and are fed a diet of fresh greens from the farm supplemented with traditional feed consisting of seeds, grains and jaggery.
There is no scientific distinction between A1 and A2 milk by appearance alone. The reason why a dairy product like milk, cheese, or butter would have a golden hue is solely due to the beta-carotene contained in the milk. Beta-carotene is a phytonutrient that passes through into the milk directly from the lactating cow's diet. The higher percentage of fresh grasses that make up the cow's diet, the greater the likelihood of the milk taking on deeper shades of cream. And sometimes yellowness may not appear fully in milk or cream until you boil milk a few times. Yellow bubbles will start appearing when you boil it a few times or when you make ghee out of it, ghee would be complete yellow.
It's important to understand that between A2 milk and others has nothing to do with the amount of lactose (milk sugar) in the milk. A2 milk focusses on protein sensitivities, while lactose is a sugar (disaccharides). People allergic to A1-Beta casein but no to A2-Beta caseun can drink this milk after proper consultation with doctor.