Lalgoon Milk was started with an objective to provide unprocessed and unadulterated raw cow milk to its customers. Our farms are at Nawle Wadi Post Lalgun. A village in Satara District, within the blossom of the majestic Sahyadri mountain range. Lalgun comprises of scenic landscapes, majestic hills, pleasant lakes, fresh farmlands and mooing cattle. At Lalgun, we have been cultivating residue free exotic vegetables and herbs under the brand name “EXOTICA GREENS” since 2010. Lagoon milk was the Idea of Mr. Mangal Gupta and was started on an experimental basis in 2012 in pursuit for pure milk for our family and close friends.

As we are aware that finding pure and unadulterated milk is difficult get hand on especially in Metro cities all over India. Several of our relatives and friends always complained about the quality of milk which they consumed.

Milk being an important item which every individual consumes daily in some or the other form and consuming adulterated milk was putting their health at risk. Several news articles and reports mention that around 75% of the milk consumed in metros is adulterated and contaminated with traces of several harmful chemicals and adulterants. The height of this adulteration is that several brands blatantly mention milk solids in their content which they sell as Milk, and we are forced to consume this milk in the absence of any healthy alternative at affordable pricing this putting our health to grave risk . It was this vulnerability that forced us to give people at least one pure thing that can be consumed as a basic everyday needed product – milk. This dream was finally realized in Lalgoon Milk Farms in 2016 when we decided to extend this facility to relatives and friends living in Mumbai who are in need of fresh raw milk.

Lalgoon milk is very nutritional food that can be consumed and is great for the overall health of any individual among any age group especially for the youngsters (including infants) as well as elders as their body requires the nutrition present in it. Since time immemorial, raw milk has been consumed by people because it provides overall nutrition to the body. But since it has a very short shelf life, it gets degraded quickly and thus needs to be handled delicately. We at Lagoon Milk possess the technology to package and deliver the raw milk to you right at your doorstep within hours of milking the cows. We also give you the guarantee that our milk will remain fresh when you receive it. In short, we treat the milk we deliver to you as if it were for our own drinking.

Do not be skeptical of Lalgoon milk as we will deliver to you only the freshest, creamy, flavorful, tasty, pure and unadulterated milk because we care about you and the health of you and your family is our top priority.

Some of the Benefits of Raw Milk

A living food

Unlike pasteurized and ultra-high-temperature (UHT) pasteurized milk, raw milk is a living food. Several of milk’s natural components including beneficial bacteria, food enzymes, natural vitamins and immunoglobulins are heat-sensitive. These health-promoting components of natural, raw milk are destroyed by heating and therefore not present in pasteurized or UHT milk. Indeed, most foods – milk included – provide best nutrition when consumed in a raw or minimally cooked state. While heating milk doesn’t change the mineral composition to any great degree, it does, however, change their bioavailability rendering all that lovely calcium less absorbable.

Rich in beneficial bacteria

As a living food, raw milk is rich in beneficial bacteria. These bacteria are critical to your health. These bacteria are responsible for stimulating and training your immune system to function correctly. They also work in conjunction with your immune system to keep pathogenic bacteria at bay. Indeed, they can be effective in the prevention and treatment of e. coli, rotavirus and salmonella infections. By consuming foods rich in beneficial bacteria – like raw dairy products and naturally fermented foods – you can help to optimise the levels of beneficial bacteria present in your gut. These bacterial allies are destroyed by pasteurization and are absent in pasteurized and UHT milk.

Rich in food enzymes

As a living food, raw milk is also rich in natural food enzymes: lactase, lipase and phosphatase number among many of these natural enzymes. These enzymes help your body to better digest milk and better metabolise its vital nutrients. Without these vital enzymes, the milk’s natural sugars, fats and proteins can cause reactions in individuals prone to food intolerances. Enzymes like phosphatase help the body to better absorb milk’s calcium while other enzymes like amylase and lactase help you digest the sugars present in milk. Lactoperoxidase, another enzyme found in raw milk, offers antimicrobial properties which, again, helps to keep potential pathogens at bay. These enzymes are painfully delicate and very heat-sensitive, pasteurizing milk destroys them and the benefits they convey to you.

Rich in natural vitamins

The butterfat present in raw milk is rich in natural fat-soluble soluble vitamins, particularly preformed vitamin A, vitamin K and vitamin E. Raw milk is also rich in water-soluble vitamins like vitamin C and B-complex vitamins. A quart of raw milk from grass-fed cows contains approximately 50% more vitamin E and 7% more folate than pasteurized milk. Moreover, fresh raw milk naturally contains vitamin C which is completely absent from pasteurized milk. Vitamins, like food enzymes, are delicate and are largely destroyed by heat; therefore, pasteurized milks are fortified with vitamins – and those fortifying vitamins are synthetic, laboratory-created versions of naturally-occurring vitamins. They are not treated the same way as natural vitamins by your body.

Easier to digest

Fresh, raw milk is easier on your stomach and digestive tract. Components naturally present in raw milk, but killed by pasteurization, enable you to digest raw milk better than cooked, pasteurized milk. Lipase, lactase and amylase – each enzyme mentioned above – work in conjunction with macronutrients present in milk – helping you to better digest the milk as a whole food. Pasteurization, by contrast, renders milk hard to digest. This is particularly true of the proteins present in milk which are denatured by high heat.

Raw butterfat is rich in Conjugated Linoleic Acid

Meat and milk from grass-fed animals is rich in fatty compound called Conjugated Linoleic Acid or CLA. Actually classified as a trans-fatty acid (but a good transfat!), CLA offers myriad positive effects for those who consume it. Indeed, research indicates that this substance is known to fight cancer (particularly breast, intestinal and bone cancers), hypertension and adipose obesity. If you’re sourcing your raw milk well, you’re only sourcing it from grass-fed cows which means you’re consuming this important fatty acid – something that’s missing from that factory-farmed, pasteurized and skimmed milk at the grocery store.

Raw milk clabbers

Leave a carton of pasteurized milk out on the counter for a day, and you’ll end up with a putrid, stinking glop. By contrast, raw milk will clabber as its beneficial lactic-acid producing bacteria proliferate and turn raw milk into a probiotic-rich, yogurt-like food. Bonny clabber is a traditional food originally from Scotland, though most peoples across the globe enjoy similarly clabbered milks through their traditional food heritage. Clabbered raw milk is not only edible, but particularly healthful as its sugars have been metabolised by lactic-acid producing bacteria and continue to proliferate. Since these bacteria have been killed by heat in pasteurized milk, such milk won’t clabber; rather, molds and yeasts will rot the milk. Moreover, milk that has been subject to pasteurization at ultra-high temperatures isn’t even suitable for cheese making.