Darvi
Darvi
Milk · A2 · ghee · solids
Gir milk is marketed for high fat and frequent A2 beta-casein genotypes — when animals and products are actually tested and traced.
~4.6% typical fat (dkp) (Breed summary; individual and ration vary); ~0.93 gir a2a2 (study) (Population tendency in one multi-breed study — not every bottle); Milk · curd · ghee core products (Also paneer, khoa, sweets where solids help); Genotype + trace integrity tool (A2 claims need tests and segregation).
Composition
Dairy Knowledge Portal cites average Gir lactation yields around 2,110 kg with fat near 4.6% (range roughly 3.9–5.1%). NDDB recording projects have reported mean test-day fat near 5% in pedigree-selection herds.
Higher fat supports traditional products (ghee, khoa, curd) and farmgate pricing where fat is paid. Composition still varies by ration, stage of lactation, season, and individual genetics.
Product map
Fresh farm milk; pasteurised or household boil. A2 labelling only with segregation and tests.
Traditional fermented products. Culture hygiene and cold chain decide safety and quality.
Clarified butterfat widely marketed as “A2 Gir ghee.” Quality = milk hygiene + process + moisture + storage.
Higher solids can help richness in recipes — still requires food-safety discipline.
Integrity chain
IDs on milking animals — same discipline as genetics programmes.
Hygiene at the udder and rapid cooling after milking.
Date, animals or bulk tank identity kept with the batch.
Food-safety rules for each product type.
Breed claim, A2 claim, fat, net weight — only what is true.
Fresh products need continuous temperature control to the buyer.
No A2 status without genotyping or bulk verification. No medical cure claims for ghee or milk. No “desi is always better” without hygiene and testing. No yield promises that ignore feed and management. Scientific breeding plus clean processing is the durable path.