Common myths vs reality of LaVeda cow’s milk

27/11/2016
  • All milk is cow’s milk – not true! Almost all dairies are sourcing milk from outside. Which means the milk is mixed from various animals, cows, buffaloes, goat, sheep even camel and yak in creation parts. LaVeda milk is pure cows milk from animals bred on our own farm
  • Milk has to be pasteurized else it goes bad in transit – It is true milk has a very short shelf life. It can go bad if not transported at the right temperature. However the process of pasteurization also kills good bacteria, thus taking away the goodness of milk. LaVeda milk is chilled and transported at the right temperature (4 degree C) to homes
  • Milk has no smell – The fact is that fresh cow’s milk has sweet smell of milk. All dairies ionize the milk to remove the original smell. But the process again harms the nutrition quality. LaVeda milk is not ionized and thus has rich aroma of natural milk
  • Cow’s need to be fed high protein diet for more milk – The best combination of nutrition in cows milk is when they are fed natural fodder. High protein diets may increase the yield but sacrifices the nutrition value and harms cow’s health. LaVeda farms grows and feeds its own natural fodder to cows. The yield per cow is lower but the milk is the best nature can give
  • Only milk for pure bred desi cows have A2 proteins – While desi cows milk does have A2 proteins, they are not the only ones. The HF breed of cross breeds have been bred with desi cows and the milk produced by them has approximately 60-70% of A2 protein compared to Desi cows
  • Cow’s milk is supposed to be pure white – Not true. Natural cow’s milk is creamy (light golden) in color. In fact that’s how the color got its name. Some dairies use bleaching agents along with ionization to make the milk pristine white and without smell. In essence this is taking away a lot from the milk. LaVeda milk is creamy (light golden) in color which shows that’s the way milk should be.

No comments yet.

Write a comment: