Milk With Vitamin C & D Added

Milk with added Vitamin C (ascorbic acid) and Vitamin D (often cholecalciferol or ergocalciferol) is cow's milk that has been fortified with these two essential nutrients. Vitamin C is added to help preserve the milk's freshness and flavor, while Vitamin D is added to aid calcium absorption and bone health. The fortification process typically involves adding these vitamins during milk processing.

Manufacturers add Vitamin C and D to milk to enhance its nutritional profile and shelf life. Vitamin C acts as an antioxidant, protecting the milk from spoilage and maintaining its quality. Vitamin D is added to help consumers meet their daily requirements for this important vitamin. It is commonly found in fluid milk products.

Milk is a source of calcium and protein. Vitamin D is important for bone health and immune function. The U.S. Food and Drug Administration (FDA) considers milk a staple food and requires fortification with Vitamin D. The National Academies of Sciences, Engineering, and Medicine have established upper intake levels for Vitamin D. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has evaluated Vitamin D and set an acceptable daily intake. Typical intake from fortified milk is generally considered safe and beneficial.