The main differentiating physical attribute of Indian desi cows is its hump.

In stall feeding, the desi cows are tied at the same place and supplied with green fodder, concentrate feed and dry fodder. Cows are not allowed to graze freely. Most of the green and dry fodder which are commercially sold to stall fed desi cow farms are grown commercially laden with more usage of fertilizers and pesticides. This adds to the chemical residues in milk from stall fed cows. Moreover, feeding the same just 1 or 2 types of green fodder, dry fodder and concentrates alters the nutrient composition of milk which is against the real purpose for which desi cow milk and products are seeked for. Sometimes adding to the woes like diabetics.

Artificially fortified foods are added with vitamins and minerals manually. Most of the artificially added vitamins and minerals are not fully digested and utilized by the human body. Prolonged intake of fortified foods result in deposit of overdose of undigested and unutilized micronutrients leading to toxin accumulation in some or the other part within the body, leading to cancer, digestive problems and problems with the functioning of kidneys. Whereas, in case of naturally occurring vitamins and minerals, they are surrounded by other biological particles which aids in the easy digestion within the body. And as they are naturally available ones, only limited quantities are present which is apt to human body as decided by nature, the very creator of life on earth.

In industrial processing, milk is subjected to very high temperature for few minutes to kill the microorganisms which make the milk spoil. Along with the microorganisms some of the heat sensitive vitamins are also lost. Most of the milk processors do skimming. Skimming is the process of extraction of fat from milk, which is then used to make ghee. And some processors tone the milk to make it at a designated fat percent. In traditional processing, milk is pasteurized using slow heating and converted to curd and then to butter and then ghee as been done at homes normally in India. In this method, there is no high temperatures employed, skimming is not done which does not alter the composition of milk. Milk as such is used to make curd and ghee and milk powder.