Fortified Milk : How it’s made

Fortified milk is cow’s milk that contains extra vitamins and minerals that are not naturally found in milk in significant amounts. Typically, vitamins D and A are added to milk sold in the United States (1Trusted Source). However, milk can be fortified with various other nutrients, including zinc, iron, and folic acid (2Trusted Source). How or if milk is fortified depends on where you live and what nutrients may be lacking in the typical diet of your country. While some countries require fortification of milk by law, this is not the case in the United States (3Trusted Source). Still, fortified milk is much more common than unfortified milk in the United States. In terms of uses, fortified milk is utilized in the same way as unfortified varieties, such as for drinking or cooking. To fortify milk, vitamin A palmitate and vitamin D3 are added. These are the most active and absorbable forms of these nutrients (4Trusted Source, 5Trusted Source). As they’re heat resistant, these compounds can be added to milk before pasteurization and homogenization, which are heat processes that kill harmful bacteria and improve shelf life (2Trusted Source, 6, 7). Other nutrients like B vitamins must be added later, as heat can destroy them. However, milk is not typically fortified with B vitamins in the United States (2Trusted Source).

Categories: environment, India

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