What makes milk naturally high in protein?

Milk has always had a special place in Indian homes. From a hot cup of chai in the morning to a glass before bed, it’s more than just a drink. It’s comfort, nourishment, and something we’ve grown up with. For generations, milk has been trusted as one of the most complete foods, and for good reason. 

Cow’s milk contains around 3 to 4 grams of protein per 100 ml, which means about 8 grams in a 250 ml glass. It’s made up of 80% casein and 20% whey, two high-quality proteins that provide all nine essential amino acids our body cannot make on its own (Davoodi et al., 2016, Health-Related Aspects of Milk Proteins). This makes milk one of the most easily digestible and complete natural protein sources. 

But here’s where the puzzle begins. Even though India produces nearly a quarter of the world’s milk (DAHD Annual Report 2024–25), we still fall short of our protein needs. A single glass of milk gives just a fraction of the protein required in a day. 

This is why so many people turn to shakes, powders, and supplements. They promise a quick protein fix, but most of them are filled with additives and don’t blend into our everyday diets. That’s where we wanted to make a difference by creating milk that gives you the protein you need without adding anything artificial. 

So, what goes into making organic high-protein milk? 
It all begins on Akshayakalpa organic farms, where every drop of milk comes from cows fed on fresh, nutrient-rich fodder grown in living soil, free from fertilizers and pesticides. The milk is cooled to below 6°C right after milking to lock in freshness and purity. Once it reaches our processing center, it goes through a series of quality checks, filtration, and gentle chilling to ensure that only the best milk moves forward for processing. 

The heart of the process is something called ultrafiltration. It’s a natural, mechanical filtration technique that uses a superfine membrane to separate the different components of milk. Think of it as running milk through a super-fine sieve that separates water, lactose, and some sugars while retaining all the good stuff like protein, calcium, and essential minerals. This process naturally concentrates the protein, increasing its nutritional richness in every glass without adding a single external ingredient. 

To make it even easier on the stomach, a small amount of lactase enzyme is added. This enzyme breaks down lactose into simpler sugars, making the milk light, smooth, and easy to digest. It also gives the milk a gentle natural sweetness, so it tastes creamy and refreshing without any added sugar. 

The milk is then filled into multi-layer, paper-based packs that protect it from light and air, keeping it safe, fresh, and ready to pour. Thanks to this process, Akshayakalpa Organic High Protein Milk stays fresh for up to two days under refrigeration, retaining its natural taste and quality. Every step is designed to preserve the purity of the milk while enhancing its natural protein content. 

The result is milk that’s naturally stronger, richer in clean, organic protein, and still familiar in taste and comfort. Each 250 ml glass of Akshayakalpa Organic High Protein Milk gives you 25 grams of pure, natural protein with no additives, no shortcuts, just milk made better through science and care. 

Akshayakalpa High Protein Milk. Power Without the Powder.