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Good, but still I expect consistency in quality.
Jun 19, 2019 06:48 PM 1042 Views



Fed up of locally sourced cow milk, with suspicion of reckless use of hormone injections on cows, packeted milk delivered very late, and tetra packs that used to have slimy milk at times and packed a few months back, I tried Patanjali whole milk powder as they mentioned that their process preserved the basic composition intact.

Used it for milk, tea, coffee and even to make curds and buttermilk, was satisfied with the wholesomeness, natural flavour, and richness. Discovered that, the mixing is at it best, without lumps, when added slowly to warm water and stirred well. There were days when the milk did not taste good or curds did not set. Need to check whether the batch numbers were different or is it the pH or chlorine content or TDS of drinking water used for dilution that was different or is it the weather that did not facilitate an occasional curd setting.

In summary, when you compare the compositions of commercially available milk powders, Patanjali stands out to be the only one without any additives, chemicals, preservatives, salt, hydrogenated vegetable fat, etc. All others have a whole lot of added things and they call it Dairy Whitner and not milk powder, and that makes for the biggest difference.

The only 2 points of concern are

  1. Patanjali should ensure standardized quality(as much as practically possible) between batches of whole milk powder.

  2. Availability is not at all consistent, most times it is out of stock.

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