Why Is Milk Homogenized?
Homogenization breaks up and disperses milk fat throughout milk, resulting in a smooth, uniform texture. Most whole milk is homogenized to prevent the cream from rising to the top. Homogenization results in a softer curd in the stomach that aids digestion. • Why Are Some Milks Fortified? Because few foods, including milk, naturally contain vitamin D, this vitamin is added to 98% of fluid milk marketed in the U.S. Because vitamin A is removed with the milk fat, this vitamin is added to 2% reduced-fat, 1% lowfat and fatfree milks. If vitamin D and/or A is added to any dairy product, it must be indicated on the label. Nonfat milk solids may be added to some fat-free milks to improve their appearance, flavor and nutritive value. The milk must be labeled Protein Fortified or Fortified with Protein. The addition of nonfat milk solids increases the calories from protein and carbohydrate and adds more calcium. Some milks may be fortified with calcium. If so, this must be indicated on the label
