cow milk (गाईको दूध)
About cow milk (गाईको दूध)
Cow milk is a staple food in Nepal, deeply ingrained in the country's culture and diet. It's a significant source of nutrition for people of all ages, from infants to the elderly. The majority of Nepalese households, especially in rural areas, rely on cow milk as a primary source of calcium and protein. It's consumed directly, used in making tea (Chiya), yogurt (Dahi), ghee, paneer, and various other traditional dishes. The significance of cow milk goes beyond mere nutrition, as cows are considered sacred in Hinduism, and their milk is often associated with purity and auspiciousness. Local dairy production plays a vital role in the livelihoods of many Nepalese families, especially in rural regions. However, access to pasteurized milk can be inconsistent in some parts of the country, and milk processing infrastructure is still developing, contributing to challenges in quality control and availability.
Nutritional info
These are the major micro nutrients found in cow milk
Seasonality
While cow milk production in Nepal is fairly consistent year-round, there can be some seasonal variations. Milk production tends to be higher during the monsoon and post-monsoon periods (roughly June to November) when grazing pastures are lush. During the dry seasons (primarily winter and pre-monsoon, December to May), milk yield may decrease due to limited forage availability. However, the effect of seasonality is minimized due to the widespread practice of supplemental feeding in commercial farms.
History
The history of cow milk in Nepal is intertwined with the ancient practice of animal husbandry and agriculture. Cows have been domesticated in the region for millennia, and their milk has been a source of nourishment since the earliest settlements. In Nepal's traditional agrarian society, the cow held a central position as a crucial animal for milk production and farming. Historically, cow milk was primarily consumed fresh within households, and traditional methods like churning for butter and curdling for yogurt were widespread. Over time, with the development of organized dairy farming, pasteurization and processing methods were introduced. However, the traditional practices persist in many parts of the country, particularly in rural areas where the local consumption of fresh cow milk remains prevalent. The historical reverence for cows within Hinduism has also shaped the consumption patterns and respect for dairy in Nepal's cultural landscape.