The nutritional value of milk can never be overemphasized. Most people across the world have it as a staple part of their diet. It packs in an ideal mix of nutrients such as vitamin A, B12, D, calcium, carbohydrates, phosphorous, selenium, magnesium, protein, zinc, and riboflavin. In fact there has been recent research on using milk to neutralize the cholesterol content of the body. Most of milk’s caloric content is because of the natural sugars found in it. These reduce the chance of occurrence of a number of deficiencies, and are therefore vital for the overall functioning and health of the body
India is the largest ghee producer and consumer across the world. Ghee is clarified butter and is used for the preparation of various foods as also for the purpose of rituals. It is prepared by Heating butter, evaporating its water and removing the residue. http://www.klimom.com/ghee/ It can be stored for long time at room temperature without refrigerating. Some ghee is more yellow in colour because it is made of the milk produced by cows who graze more grass.
The cow is a symbol of Indian culture.
Lord Krishna has said Cow as ‘Kamdhenu’ that meets all our desires. All Gods reside in the body of Cow. The scriptures state that deity of wealth Lakshmi first appeared as the cow and Bilva tree originated from its dung.
Cows in Indian culture have been revered, protected and conserved. Go-Raksha or the Cow Protection can be accomplished only if one aims to serve the cows rather than be served by them. In the classic agrarian model of lifestyle, milk is not the goal of cow protection, Unfortunately, modern dairy culture has got nothing to do with cow protection but everything to do with cow exploitation.