For far too long the only yardstick that the consumers have used to judge the quality of milk is by the “thickness” or “thinness” of the milk which is only a measure of the fat content in it. Consumers didn’t realise that the fat content of the milk is being artificially manipulated by various processing done on the milk. In the bargain, the milk undergoes significant nutritive degeneration with vital nutrients like vitamins, calcium, minerals and anti-bodies sacrificed for the sake of presence or absence of fat.
Ole Moo has introduced this new paradigm by which city dwellers can consume farm fresh whole milk with NO PROCESSING.