Milk, a substance produced by the mammary glands of mammals, has been a popular beverage for centuries. Modern-day societies generally consume cow's milk, a substance high in calcium and other nutrients. Since vitamin D aids in calcium absorption, many milk manufacturers fortify cow's milk before it is packaged. Fortification is a process regulated by the Food and Drug Administration, in which vitamins and nutrients are added to a substance to increase health benefits. During fortification of cow's milk, vitamins D is added to increase calcium absorption. Other vitamins and nutrients, such as vitamin A and protein, may also be added.
Unfortified Milk
Milk that has no added vitamins, nutrients or minerals is not fortified. Pasteurization, the process of killing harmful bacteria through heat, is often confused with fortifying, which is the process of adding vitamins to pasteurized milk to increase health benefits. Both processes increase the benefits of cow's milk for consumers. While unfortified milk still can be obtained through local dairies, most milk sold in the United States is fortified with vitamin D, and sometimes even vitamin A and extra protein.
Vitamin D Fortified Milk
Calcium, one of the most abundant nutrients found in milk, is required for the growth and maintenance of bones and teeth. Unfortunately, milk does not contain significant amounts of vitamin D, a substance that aids in the process of calcium absorption. Most milk manufacturers fortify milk to contain vitamin D so that when milk is ingested, the calcium present in milk is absorbed into the body. The Food and Drug Administration regulates all milk fortification processes. Fortified milk must go through a strictly regulated method of adding nutrients, and all bottles of fortified milk must be labeled as such.
Other Nutrients
Milk naturally contains vitamin A, a substance that is important for vision, the immune system and healthy skin. During processing, vitamin A is removed to create fat-free and low-fat milks. Fortification allows this vital nutrient to be added back to skim milk. Vitamin A is not added to whole milk, since it was never removed in the first place.
Protein is also added to some milks during fortification. Generally, this nutrient is added to skim milk to enhance taste to form a thicker and more palatable substance. Calcium may be added to skim milk in small doses to supplement the calcium that is already present.
Benefits of Fortification
Vitamin D fortification in milk is intended to help to eliminate a disease known as rickets from the United States. Rickets, also known as vitamin D deficiency, affects bone growth, stature and could lead to respiratory distress if left untreated. Rickets was a common disease during the Industrial Revolution because pollution blocked out UV-rays that provided essential vitamin D. Since vitamin D is rarely found in foods other than cold-water fish, fortified milk is a great way to prevent vitamin D deficiencies and problems associated with low vitamin D intake.
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