A2 Gir Cow Ghee

A2 refers to the type of beta-casein protein present in the milk used to make the ghee.

Gir cows naturally produce A2 milk. A2 Gir Cow Ghee is therefore derived from milk that contains A2 beta-casein protein.

The Bilona method is a traditional Indian process used to make ghee.

Milk from Gir cows is first converted into curd, then churned to obtain butter, and finally heated to produce ghee.

This differs from regular ghee, which is often made using cream-based industrial methods.

The purity of A2 Gir Cow Ghee is verified using standard dairy fat tests, including:

• Butyro-refractometer (BR value)
• Reichert-Meissl (RM value)
• Polenske value

These tests help define and validate the fat composition of the ghee.

A2 Gir Cow Ghee is tested for adulteration using:

• β-sitosterol test
• Baudouin test

These tests detect the presence of vegetable oils or vanaspati, ensuring that the ghee is not mixed or diluted.

A2 Gir Cow Ghee is made from milk sourced from identified Gir cow herds.

Each batch is recorded and tracked, allowing traceability from the source of milk to the final ghee.

Yes. A2 Gir Cow Ghee can be used in the same way as regular ghee.

It is suitable for:

• cooking and sautéing
• tadka and finishing
• direct consumption

No. A2 Gir Cow Ghee is a natural dairy product, so slight variations may occur between batches.

Each batch is tested and recorded against defined parameters to ensure consistency within a measurable range.

“Healthier ghee” is a broad and undefined claim.

A2 Gir Cow Ghee is described using measurable and verifiable parameters — such as fat composition, purity tests, and source traceability — instead of subjective claims.