Gau Amrutam: Cow Milk

Saints have established the importance of the cow milk in the ancient Vedic scriptures, which could only be understood physically, biologically and chemically by the human being in last 50 years. However, the people and the shepherds, living in the rural India are kept on passing such knowledge to their generations. As a result of which today the communities like Maldhari, Bharvad, and such other communities involved in animal husbandry are conserving and protecting it, as an significant part of their life. Indian Saints compared the milk of the cow with that of nectar, that’s believed to helping human being in living a healthy life and enhances the wisdom, importantly.

Normally, the milk of the Gir cow has 4.73% fat, 3.31% protein, 4.85% lactose (sugar) and 0.66% salt; and rest of the part is water. Milk formation depends upon the type of the cow, breed of the cow, feed, period between successive milking, weather, shed, human behavior, etc. Cow milk contains more amount of Keratin. Presence of Keratin makes the cow milk looking yellowish. As compared to the buffalo’s milk, cow’s milk has 5% more water content and hence balance components being less in quantity, cow milk is thinner than the buffalo milk. Cow milk contains necessary phospholipids and fatty acids, more in quantity, for the development of the brain. Per 100 gram of the cow milk gives 75 Kcal of energy. Whereas per 100 gram of the buffalo milk fives 100 Kcal of energy. This milk’s animal proteins provide the human body required amino acids, which a human body cannot produce. None of the foods provide us the “Casein” protein of the milk. Casein protein is 30% to 35% of the total cow milk protein, which is approximately 2 tea-spoons per liter.

Cow milk contains less protein, but more sugar and vitamins, so as it becomes easy to digest and healthy. Lactose of the cow milk does not allow the fat level of the body to increase. Cow milk also contains Iodine, which is absent in the buffalo milk. Iodine is responsible for the active performance of the thyroid gland working and hence responsible for secretion of the thyroxin. Cow milk has fat and salt in the ratio of 5:1, whereas the same in the buffalo milk is in the ratio of 9:1, which makes the buffalo milk heavy to digest.

Casein has variety of types, and out of them the A-1 Beta Casein and A-2 Beta Casein, which are found the most in quantity in the milk. African and Asian cows give A-2 Beta Casein milk, whereas western world cows give A-1 Beta Casein milk. Goat and human produce milk containing only A-2 Beta Casein. The digestion ingredients produced by the A-1 Beta Casein obstructs the digestion process; where as digestion of A-2 Beta Casein does not cause any such effect. Milk from the Gir cow contains A-2 Beta Casein, which is believed to be very good for the health. And hence considered very good for the growth of the kids.