FAQs

A2 milk comes from cows that only produce the A2 type of beta-casein protein. Regular milk from hybrid cows (like HF and Jersey) contains both A1 and A2 proteins. When A1 protein is digested, it releases BCM-7, a peptide linked to digestive discomfort. Indigenous Indian cows like Gir naturally produce only A2 protein — the same type found in human mother's milk, making it easier to digest.

Gir cows are an indigenous Indian breed that naturally produce only A2 milk. They have a distinctive hump (Suryaketu Nadi) believed to absorb beneficial solar energy. Their milk is richer in beta-carotene (giving it a natural golden color), contains higher levels of omega fatty acids, and has better fat globule structure that makes it easier to digest.

Our milk is gently pasteurized using the LTLT (Low Temperature Long Time) method at 63°C for 30 minutes. This ensures complete safety while preserving maximum nutrients, enzymes, and beneficial bacteria. This is different from UHT or high-heat pasteurization that destroys most nutrients.

Glass is inert and doesn't leach chemicals into the milk. Plastic pouches, especially when exposed to heat during transport, can release BPA and microplastics. Glass also preserves taste and freshness better. Plus, our bottles are returned, sterilized, and reused — zero single-use plastic.

We offer a complete range of pure dairy and farm products: Bilona Ghee (hand-churned), Fresh Paneer, Dahi (curd), A2 Chhach (buttermilk), Cold-Pressed Mustard Oil, Raw Honey, Stone-Ground Atta, and seasonal traditional sweets. All products maintain the same purity standards.