BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Yogurt, most cheeses, and buttermilk come in fat-free or low-fat versions. Vitamin D helps your body use calcium, which is why vitamin D is often added to milk.

Detailed explanation-2: -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.

Detailed explanation-3: -Vitamin D plays an important role in protecting your bones, both by helping your body absorb calcium and by supporting muscles needed to avoid falls. Children need vitamin D to build strong bones, and adults need it to keep their bones strong and healthy.

Detailed explanation-4: -It has been added to cow’s milk since the 1930s when the practice was implemented as a public health initiative to reduce rickets, which causes poor bone development and deformities in children ( 6 ). While milk doesn’t naturally contain vitamin D, it’s a good source of calcium.

Detailed explanation-5: -Calcium supplements are better absorbed when taken in small doses (500 mg or less) several times throughout the day. In many individuals, calcium supplements are better absorbed when taken with food. It is important to check supplement labels to ensure that the product meets United States Pharmacopeia (USP) standards.