मिल्क द काऊ एंड राइट टाइम विद सेंट
Answers
Explanation:
The milk from my cows is thicker and sweeter, and good for children’s growth,” says Vidyabai Awathale, a traditional herder from the Gawli community, who conserves the rare Gaolao breed of cattle from Wardha district in Maharashtra, “It makes very tasty khowa and the ghee has richer fragrance and taste.”
Awathale, however, despairs of being able to sustain her herd of around 50 cows in the future, as getting a sustainable income from them is a challenge. “Our milk is much better than the milk of Jersey and Holstein cows,” says she, “Those animals yield more milk, but it is thinner, and not very tasty. But in the market, no one bothers. We get the same Rs 18-21 that Jersey milk fetches,” she rues, “It is a loss for us, you know, because the milk yield of our cows is about a third of what those cows yield.”
Awathale and the Gaolao breed are no exception – the story of Indian breeds of cattle is the same everywhere, be it Gujarat’s Gir, Karnataka’s Hallikar or Andhra’s Ongole. Even while the demand for milk from zebu (humped) cattle rises phenomenally in the developed world, Indian cattle rearers continue to get a raw deal.
Scientific evidence suggests that milk from zebu (humped) cattle has several advantages over the milk of exotic European varieties of cattle like Holstein, which were introduced in India as a measure to enhance milk production through cross breeding.
The key difference between the two types of milk is the crucial A2 variety of beta casein protein, which is found in the milk of the zebu cows, camel, goat, donkey, buffalo, yak, sheep and even jersey cows. Indian cattle, scientifically known as Bos Indicus, fall in the zebu category. Milk from the European Bos Taurus breeds like Holstein, which spread across the developed world due to their high milk yield, contain the A1 variant of beta casein protein, which has been related to allergies and serious health conditions.