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First Year Anniversary

Dear Customer / Well Wisher / Visitor of this website ,

September 7, 2014 marks first year anniversary of Vrindavan Milk. We embarked up on this journey with following objectives:

  • Cow protection
  • Promote profitable natural dairy farming
  • Provide natural(organic) milk to customers

It’s been a great journey so far. There were a lot of challenges but with great motivation and support from several customers like you kept us moving forward. We grew from 5 liters a day to 200+ liters a day. We automated most of our tasks with milking machine, bulk milk cooling machine, industrial dish washing machine, etc. and looking forward to improve further and move up to next level.

Our major customers are from Purva Fountain Square, Purva Riviera, Prestige Shantiniketan, and Adarsh Palm Retreat. We will start serving more apartments (one at a time) as we increase our production.

Thanks for being part of Vrindavan Milk family. Please give us you blessings and support to expand our service for the welfare of cows, farmers, and customers like you.

We also invite you and your family members to visit and take tour of our dairy farm. Please call us when you’re ready to visit us.

Vrindavan Milk Team
(Farmers and Cows)

Upscale Dairies Grow in India, Promising Safer Milk

Following article has appeared in NDTV (Originally from The New York Times).

Gurgaon, India:  On a 26-acre farm a couple hours’ drive inland from Mumbai, hundreds of black-and-white Holstein-Friesian cows laze around, dining on seasonal greens and listening to a custom playlist of rap, pop, classical and even devotional music. They are treated to a routine medical checkup before heading to a “rotary milking parlor,” where their udders are gently squeezed, until the cows step away, at will.

Within a day, the milk – never touched by human hands – is bottled and whisked away to hotels, restaurants and homes in nearby cities.

The dairy, Pride of Cows, is one of the largest players in the growing business of farm-to-table milk, part of India’s new crop of organic, fair-trade and artisanal food products. While cows have long been revered in India, the country’s dairy industry has only recently started buying into the belief that happier heifers breed healthier milk – and potentially bigger profit.

Devendra Shah, the chairman of Pride of Cows’ parent company, Parag Milk Foods, regularly uses the word “love” to describe his operation, referring to his cows as “pampered and cherished.”

This new marketing approach targets an increasingly health-conscious and brand-savvy Indian consumer, a growing niche within an already swelling middle class that has the means to afford costlier products. But the appeal of this milk is as much about food safety, after a milk adulteration scandal shocked the nation.

The Food Safety and Standards Authority of India found in 2012 that nearly 70 percent of the milk samples it tested nationwide did not meet food safety standards. A majority of samples were diluted with water or contained impurities like urea, liquid formaldehyde and detergent solution.

In a country where dairy is considered a fundamental life force, let alone most people’s main source of animal protein, the revelations struck many as surreptitious sacrilege. This past January, India’s Supreme Court strongly suggested that states around the country join Odisha, Uttar Pradesh and West Bengal in amending their penal codes to punish milk adulteration with possible life sentences.

Indian entrepreneurs have responded to regular milk’s troubled reputation by leasing farms and opening dairies that pledge fresh, 100 percent pure milk.

Nikhil Vora, a former managing director at a market analysis firm in Mumbai, said that the so-called farm-to-home market accounted for less than 1 percent of the $70 billion market for milk, cheese, yogurt and other dairy products. But the segment is forecast to increase by more than 20 percent a year.

Pride of Cows provides more than 2,600 gallons daily to customers through its subscription service in Mumbai and nearby Pune, including five-star hotels and a French creperie called Suzette. The milk costs about 75 rupees a liter, or $4.69 a gallon, almost double the rate for pasteurized milk at a neighborhood store.

Pride of Cows reaches customers much the same way a new winery or brewery might. The company regularly attends food exhibitions and invites potential or existing customers to the farm for guided tours. Pride of Cows has also expanded its outreach into schools, mostly private, hosting workshops on nutrition and enrolling 150 students for a planned 45-day internship this summer through which participants “will get hands-on experience in the various aspects of Pride of Cows’ business operations,” according to a company spokeswoman.

The Parisian who runs Suzette, Jeremie Sabbagh, said he tried Pride of Cows’ milk at a food exhibition and was struck by the “huge difference in taste.”

“We realized at some point that many of our customers were already their customers,” he said.

The appetite for upscale food products in India’s metropolitan areas is also reflected in the proliferation of grocery stores like Nature’s Basket and Modern Bazaar, whose shelves are filled with imported brands. Ashmeet Kapoor, founder and chief executive of I Say Organic, an organic foods subscription service in Delhi, said that his company had grown in particular among “those that have moved back” to India from abroad.

“It’s mostly those who’ve just started a family and want to make sure that they are eating the healthiest possible food,” Kapoor said. “These are well-placed professionals who may be influenced by the organic food movement abroad.”

The push into such premium products comes even as the broader economy shows signs of weakness. Chakradhar Gade, a graduate of the Indian Institute of Management who quit his job as a financial analyst, sees the dairy business as recession-proof.

About a year and a half ago, Gade and a business partner subcontracted a farm just outside Delhi, with around 50 cows, to form Country Fresh Milk. He went door to door in Delhi’s sprawling technology suburb of Gurgaon and found a receptive consumer base of young professionals, new families and recent arrivals from rural communities who missed the taste of farm-fresh milk and were skeptical of regular milk’s purity.

Most milk adulteration occurs at the small-scale farms that supply most major milk companies. By adding water, farmers can increase the volume they are able to sell, while other additives increase the fat content and thus the value of the milk.

Gade spends 5 percent of his revenue on quality control. An independent lab tests his milk weekly as it leaves his farm, checking for water, fat and 24 other adulterants.

Despite the extra costs, the company is charging the going rate for regular milk, and Gade said many customers immediately wanted to make the switch. He plans to keep his prices low until he has a more solid customer base.

After adding four more farms, Country Fresh Milk now delivers milk, cheese and clarified butter to 1,000 customers in Gurgaon. He said his goal was to eventually supply 4 percent of Gurgaon’s daily milk consumption, which he estimates is around 130,000 gallons a day.
Sanjay Sharma, the founder of Mothers Nature Foods, also in Gurgaon, said he saw pure milk as a moral imperative as well as a business opportunity.

“My guru, Avdhoot Shivanand Baba, advised me to start this business,” Sharma said, referring to his spiritual adviser. “He explained the concept of ‘life force energy’ to me, wherein the fresher the food, the greater the energy that one can derive from it.”

Formerly a flight instructor in California and Europe, Sharma bought two cows because he missed the quality of milk he was able to get abroad. Three years later, his company has more than 500 cows on two farms, and 2,000 customers.

At Sharma’s new farm in Alwar, Rajasthan, he operates a “spa for cows,” where he is landscaping waterfalls into the pasture to replicate a “village atmosphere” that he says cows are used to.

“I thought if I can make my cows healthy and happy,” Sharma said, “then I’ll also get even more good hormones in the milk.”

“Big Milk is slow poison,” he said, referring to India’s dominant dairy producers. “See how we only get one or two medals in the Olympics? People aren’t even growing properly here anymore.”

© 2014, The New York Times News Service

Milk quality in India

India is changing rapidly in aspects of life. The effect of westernization is one of the main factors responsible for societal changes, mostly related to living standards, changing diets, and accordingly a change of product lines in the retailers. There are about 1.22 billion people in India, with around 120 million cows & buffalos. There is a long tradition of milk production and consumption (based on small units), cooperative structures, and a tradition of selling milk over the counter in the street, milk that consumed fresh. 70% of the population lives in the countryside with only 30% based in cities; however with the trend of urbanization this is changing. The dairy market is very much fragmented and the government involvement is limited. In the near future as a result of all the changes the dairy chain itself will change. The pace of the change is a multi factorial issue mostly depending on the government, government rules and their implantation. Food safety and food security are very much on top of the agenda in India and it will remain in the near future as food and feeding this huge population is crucial for sustainable growth of this ancient culture. continue reading…

Buffalo Milk vs. Cow Milk

In this post let’s go over the difference between Buffalo milk and Cow milk, look at the nutritional and mineral content, and decide which is more suitable for children and/or adults.

Buffalo milk is more thicker and contains slightly more vitamins and minerals than cow milk. However, cow milk more preferred due to following reasons:

  • The fat and protein of cow milk are more easily digestible than those of buffalo milk.
  • The cow milk has also got greater amount of vitamins and minerals.
  • Buffalo milk is injurious to the development of children and only cow milk is useful to them (in the absence of mother’s milk). The buffalo milk is rich in fat, which children can’t digest. Because of indigestion they suffer from diarrhea. The fats in cow milk and buffalo milk differ from each other in their digestive properties. The percentage of volatile and soluble acids is greater in cow ghee, and consequently it is more easily digested.
  • Cow milk, being easily digestible, is more beneficial to patients than buffalo milk.
  • Cow milk is useful for intellectual growth of children.

Let’s have closer look at nutritional value of both Buffalo and Cow milk.

Nutritional Chart


Buffalo Milk

Cow Milk














110 kcal

66 kcal

Sugar lactose



Saturated Fat



Monounsaturated Fat



Polyunsaturated Fat







195 µg

120 µg

As you can see from above chart buffalo milk has less water content and hence thicker than cow milk. It has also got higher protein and calcium and less cholesterol than cow milk. However, its high degree of fat and calories makes it less attractive. So, if you drink buffalo milk you really need to work out. Probably this is the reason why people who work hard in the farm preferred buffalo milk over cow milk.

Mineral Content


Baffalo Milk

Cow Milk






















There isn’t significant difference in the mineral content except for more calcium in buffalo milk and more potassium in cow milk.

Why cow milk is good for brain development?

Freshly drawn cow’s milk is yellowish white opaque liquid which is slightly acidic to phenolphthalein but alkaline to methyl orange. It is believed to contain sufficient quantity of sulphur which is a tonic for brain so cow’s milk makes a person mentally alert and physically agile. Perhaps that is the reason the western people are more intelligent and active than the inhabitants of India and Pakistan. Sulphur is not only good for brain but also has many other vital effects. Sulphur is the compound which is found in large number of homoeopathic medicines. Sulphur has special healing affect for skin diseases that is why people take bath in many springs containing sulphur as a treatment of skin diseases.

Overall Comparison of Buffalo Milk and Cow

Buffalo Cow
Milk good for adults. Milk good for infant and adults.
Milk is thick. Milk is thin.
Milk is white. Milk is golden yellow.
Milk is not easily digestible. Milk is very easily digestible.
Milk has less cholesterol. Milk has more cholesterol (depends on the cow)
Milk has more fat. Milk has less fat.
Milk has more calories. Milk has fewer calories.
100 calories are derived for 100g buffalo’s milk. 70 calories are derived for 100 g buffalo’s milk.
Milk has less water. Milk has more water.
Milk has more protein. Milk has little less protein.
Milk has slightly more carbohydrates. Milk has slightly less carbohydrates.
Milk has more saturated fatty acid, mono unsaturated fatty acid and poly unsaturated fatty acid. Milk has less saturated fatty acid, mono unsaturated fatty acid and poly unsaturated fatty acid.
Milk has more calcium, iron, phosphorus etc. Milk has less calcium, iron, phosphorus etc.
Milk has more Vitamin A. Milk has fewer Vitamin A but good in Vitamin E.
Probably milk has less sulphur. Probably milk has more sulphur – good for active brain.
Top three producers are India, Pakistan and China. Top three producers are Finland, Sweden and Ireland.
Milk can be preserved for longer time naturally. Milk can’t be preserved for longer time naturally.
A good buffalo gives 10 litres milk per day. A good cow gives 20 litres milk per day.
Raw milk contains more pathogenic micro organisms. Raw milk contains less pathogenic micro organisms.
Milk has lesser iodine. Milk has more iodine.
Milk is good for weight gain. Milk is good for weight loss.
Milk has less sodium, potassium and chloride. Milk has more sodium, potassium and chloride.
Milk has high level of anti oxidants, tocopherol. Milk has little less level of anti oxidants, tocopherol.
Milk is good for people eczema, psoriasis, lactose intolerant people and irritable bowel syndrome. Milk is not good for people eczema, psoriasis, lactose intolerant people and irritable bowel syndrome.
Buffalo ghee is less prone to hydrolytic rancidity. Cow ghee is more prone to hydrolytic rancidity.
Milk has more calcium to phosphorus ratio. Milk has little less calcium to phosphorus ratio.
Buffalo are found in hot wet areas. Cows are found in cold wet areas.
Buffaloes are mostly found in Asia. Cows are mostly found in West.
The emulsifying capacity of milk is much better. The emulsifying capacity of milk is not better.
Ghee has good grainy texture. Ghee has not good grainy texture.
Milk has higher level of various bio protective factors e.g immunoglobins,  lactoferrin, lysozyme,  lactoperoxidase,etc. Milk has lower level of various bio protective factors e.g immunoglobins, lactoferrin, lysozyme, lactoperoxidase,etc.
Milk is not good for thyroid. Milk is good for thyroid.
Both have almost equal citrate contents. Both have almost equal citrate contents.
Milk has high per oxidaze activity. Milk has low per oxidaze activity.
Buffalo has more natural immunity against diseases. Cow has less natural immunity against diseases.
Buffalo in human care are placid and patient so easy to control. Cows in human care are not so placid and patients so difficult to control.

What is good for children’s health?

Due to the fact that cow milk can be easily digested, contains good vitamins and minerals as in buffalo milk, and good for brain development, cow milk may be a good choice growing children.

What’s good for adult’s health?

Buffalo milk seems to be a good choice for adults due less cholesterol. However, it is high in fat and difficult to digest. May be it’s a safe choice to go with cow milk than buffalo milk. You can consider consuming buffalo milk if you can find ways to burn the calories and don’t have digestion problem.


There is no major difference in the nutritional value of buffalo and cow milk. Buffalo’s milk is a good for healthy bones, dental health, cardiovascular health and weight gain. Cow’s milk is beneficial for healthy bones, dental health, and obesity reduction in children, protection for thyroid and protection of heart. So, the choice is yours.

Hope this article clears your doubts and help you make good choice one over another.


Right way to boil the milk

Did you know that boiling the milk repeatedly on high flame reduces nutritional content present in the milk? Did you know that consumption of fresh milk is always better, and just one boil is enough to retain the nutrients?

Please follow below guidelines while boiling the milk

  • Don’t boil the milk for extended period of time
  • Do not leave your milk out in the open after boiling; refrigerate it immediately
  • Do not heat milk repeatedly – just boil once and try to use it without reboiling
  • Stir the milk while boiling
  • Do not use microwave-ovens to heat and re-heat milk


What is Pasteurization?

  • PASTEURIZATION is a process that slows microbial growth in food
  • NOT INTENDED TO KILL ALL PATHOGENS: Pasteurization is not intended to kill all pathogenic micro-organisms in the food or liquid, but aims to reduce the number of viable pathogens so they are unlikely to cause disease.
  • TWO MAIN TYPES of pasteurization used today:
    1. High Temperature/Short Time (HTST): 161°F for 15-20 seconds
    2. Ultra-Heat Treated (UHT): 280°F for fraction of second
  • RAPID HEATING: Both treatments involve rapid heating by forcing the milk between super heated stainless steel plates

Destruction of Built-In Safety Systems by Pasteurization – I

Component Breast Milk Raw Milk Pasteurized Milk UHTMilk Infant Formula
IgA/IgG Antibodies
B12 Binding Protein
Bifidus Factor
Medium-Chain Fat…*1
Mucin A/Oligo… *2
Hormones & Growth Fact…*3

*1 – Medium-Chain Fatty Acids
*2 – Mucin A/Oligosaccharides
*3 – Hormones & Growth Factors

Destruction of Built-In Safety Systems by Pasteurization – II

  • Milk’s anti-microbial properties have been detailed only recently, but the destruction of protective properties was recognized as early as 1938 in studies showing that raw milk did not support the growth of a wide range of pathogens.
  • Researchers noted that heating milk supports the growth of harmful bacteria by inactivating “inhibins” (factors that inhibit bacterial growth)

Pasteurized Milk = Increasing Health Problems in Children

  • Allergies
  • Asthma
  • Frequent Ear Infections
  • Gastro-Intestinal Problems
  • Diabetes
  • Auto-Immune Disease
  • Attention Deficit Disorder
  • Constipation

Other Problems with Industrial (Processed) Milk

  • Allowed levels of antibiotics.  Only a few of at least 26 types are tested for
  • No labeling required for rBST
  • Homogenization increases risk of rancidified fats
  • Added Milk Solids and Milk Protein Concentrates
  • Does not sour properly but decomposes (putrifies) making it useless for many purposes
  • Ultrapasteurized milk cannot be used to make cheese, which means it is indigestible
  • Grain fed cattle: implications
  • Unsanitary conditions at pasteurized milk producers
  • Is NOT the same as raw milk nutritionally! (enzymes, proteins, microorganisms)

Source: Campaign for real milk (

Nutrient Degradation By Pasteurization

Following are some of the important nutrients that get destroyed or reduced during pasteurization:

Vitamin C Raw milk but not pasteurized can resolve scurvy. “. . . Without doubt. . . the explosive increase in infantile scurvy during the latter part of the 19th century coincided with the advent of use of heated milks. . .” (Rajakumar, Pediatrics. 2001;108(4):E76).
Calcium Longer and denser bones on raw milk.
Folate Carrier protein inactivated during pasteurization. (Gregory. J. Nutr. 1982, 1329-1338).
Vitamin B12 Binding protein inactivated by pasteurization.
Vitamin B6 Animal studies indicate B6 poorly absorbed from pasteurized milk.
Vitamin A Beta-lactoglobulin, a heat-sensitive protein in milk, increases intestinal absorption of vitamin A. Heat degrades vitamin A. Said and others (Am J Clin Nutr. 1989;49:690-694. Runge and Heger. J Agric Food Chem. 2000 Jan;48(1):47-55).
Vitamin D Present in milk in protein-bound form, assimilation possibly affected by pasteurization. Hollis and others ( J Nutr. 1981;111:1240-1248).
Iron Lactoferrin, which contributes to iron assimilation, destroyed during pasteurization.
Iodine Lower in pasteurized milk. Wheeler and others (J Dairy Sci. 1983;66(2):187-95).
Minerals Lactobacilli, destroyed by pasteurization, enhance mineral absorption (MacDonald and others. 1985).


Is Raw Milk Safe?

Consider the calf, born in a muddy pasture, which then suckles on its mother’s often manure-covered teat. How can that calf, or any mammal survive?

Because raw milk contains multiple, natural, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria.

Built-In Protective Systems in Raw Milk:

  • Lactoperoxidase – seeks out and destroys bad bacteria
  • Lactoferrin – stimulates imune system, kills wide range of pathogens – doesn’t kill beneficial bacterias.

Bioactive Components I – Components of Blood

  • Leukocytes—Eat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56°C and by pumping milk. Produce H2O2 to activate the lacto-peroxidase system. Produce anaerobic CO2 that blocks all aerobic microbes. Basis of immunity.
  • B-lymphocytes – Kill foreign bacteria; call in other parts of the immune system.
  • Macrophages – Engulf foreign proteins and bacteria
  • Neutrophils – Kill infected cells; mobilize other parts of the immune system
  • T-lymphocytes – Multiply if bad bacteria are present; produce immune-strengthening compounds
  • Immunoglobulins (IgM, IgA, IgG1, IgG2)–Transfer of immunity from cow to calf/person in milk and especially colostrum; provides “passive immunization”
  • Antibodies—Bind to foreign microbes and prevent them from migrating outside the gut; initiate immune response.

Bioactive Components II – Fats and Carbohydrates

  • Polysaccharides—Encourage the growth of good bacteria in the gut; protect the gut wall.
  • Oligosaccharides – Protect other components from being destroyed by stomach acids and enzymes; bind to bacteria and prevent them from attaching to the gut lining; other functions just being discovered.
  • Medium-Chain Fatty Acids—Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver.
  • Phospholipids and Spingolipids—bind to intestinal cells, prevent absorption of pathogens and toxins. Spingolipids are important components in cell membranes, protect cells against toxins, support digestion and protect against cancer.

Bioactive Components III

  • Enzymes, e.g. Complement & Lysozyme—Disrupt bacterial cell walls. Complement destroyed at 56°C; Lysozyme at 90°C.
  • Hormones & Growth Factors – Stimulate maturation of gut cells; prevent “leaky” gut.
  • Mucins – Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease.
  • Fibronectin – Increases anti-microbial activity of macrophages and helps to repair damaged tissues.
  • Glycomacropeptide – Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth; supports immune system.

Bioactive Components IV

  • Beneficial Bacteria – Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria.
  • Bifidus Factor – Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs.
  • B12 Binding Protein – Reduces Vitamin B12 in the colon, which harmful bacteria need for growth.
  • Lactoglobulins - Carry vitamins A and D and possibly other nutrients

Fivefold Protective System in Raw Milk

  1. Destroys pathogens in the milk
  2. Stimulates the Immune system
  3. Builds healthy gut wall
  4. Prevents absorption of pathogens and toxins in the gut
  5. Ensures assimilation of all the nutrients

Ref: A Campaign for Real Milk (

Ahimsa Milk

At Vrindavan Milk, cows are treated with love and care.

No Animal Cruelty

Our cows are not confined into one place or given any artificial agents to produce more milk. Our cows are graced on open pastures and given natural fodders, feeds, and minerals. When cow is happy she gives us abundant milk. Vrindavan milk cows are treated with great care and love.

No Cow Slaughtering

We make sure our cows are maintained through out their life time even after milking years are over. We strongly discourage cow slaughtering. We are also planning to establish cow orphanage center where not only old cows even bulls and oxen will be taken care.

No Cow Slaughtering

Health Benefits of Fresh Raw Milk

There are several reasons why one might choose to drink fresh raw milk over pasteurized or homogenized milk.


It is believed that nutritional content in raw milk is higher that pasteurized milk when cows are fed with natural grass. Pasteurization process reduces nutritional quality of the milk. It is found that pasteurized lower manganese, copper, iron, substantial reduction in vitamin C.


Raw milk is easy to digest over pasteurized milk.


There are several health benefits of consuming raw milk during childhood.


Raw milk has superior taste and texture to pasteurized, homogenized milk.


Raw milk is produced mostly by local dairy farmers. Consumption of raw milk supports your local family farms and businesses.


Production of milk by local farmers using sustainable methods has very less impact to the environment that large scale milk production using modern facilities and chemical based feeding.

Good Health