ABSTRACT
Dairy products are most commonly fortified with vitamins A and D and skim milk solids. More recently some fluid milk supplies have also been fortified with iron. While milk contains a variety of vitamin and minerals, it is a relatively poor source of vitamin C and iron. Yet, it has rarely been fortified with either of these nutrients, the former largely because of philosophical questions regarding the appropriateness of enriching a natural foodstuff with nutrients not usually associated with it, the other for technical reasons. In this discussion, nutrient fortification of milk and dairy products will be limited to vitamin A, vitamin D, skim milk solids, and iron.
