Badri cow is an indigenous variety found in hilly areas of Uttarakhand. Badri is small in size having long legs and varied body colours – black, brown, red, white or grey. Hooves and muzzle are black or brown in colour with a prominent hump; udder is small in size, tucked up with the body. These cows are well adapted to the hilly terrain and climatic conditions and comparatively more resistant to diseases. Badri cow is listed under accession no INDIA_CATTLE_2400_BADRI_03040 as Indian breed by ICAR- National Bureau of Animal Genetic Resources.

Mostly fed grass, milk of these cows is thick and yellow in color. Unlike other Indian breeds, they give only 1 to 3 litres of milk.

As per a research study conducted by Uttarakhand State Council for Science & Technology & IIT Roorkee, milk of Badi cow contains almost 90% A2 beta-casein proteins- one of the highest in any indigenous varieties. Casein is the name for a family of related phosphoproteins (αS1, αS2, β, κ). These proteins are commonly found in mammalian milk and make up 80% of the proteins in cow’s milk. Of 12 beta casein found in cow’s milk, A1 and A2 forms the majority of the content. A1 and A2 are processed differently by digestive enzymes. Scientists in New Zealand, in one research, found correlations between the prevalence of milk with A1 beta-casein proteins and various chronic diseases.

Method of ghee preparaton– traditional bilona method or hand churning of curd.
Color- Deep yellow

Best Before 12 Months From The Date Of Manufacturing