BIOMOLECULES AND ENZYMES

Detailed explanation-1: -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).

Detailed explanation-2: -Most dietary provitamin A in the U.S. diet comes from leafy green vegetables, orange and yellow vegetables, tomato products, fruits, and some vegetable oils [1, 5, 10]. Vitamin A is routinely added to some foods, including milk and margarine [1, 2]. Some ready-to-eat cereals are also fortified with vitamin A.

Detailed explanation-3: -Fluid milk products have been fortified with vitamins since the 1930’s when an industry wide program for vitamin D fortification was initiated in an effort to prevent infantile rickets, a bone disease of children related to vitamin D deficiency.