India as the largest producer with production of 155.5 million tonnes in 2015-16 and consumer of milk with per capita availability of 337gms/day(3) and accounting for 18.5 per cent of world production(4), hence fortification with certain micronutrients is a good strategy to address micronutrient malnutrition. Whole milk is a good source of vitamin A, though because it is a fat-soluble vitamin. As skim and lower fat milks became popular, the reduction of vitamin A and vitamin D levels with fat reduction became an issue.
The stability and bioavailability of the added micronutrients to the milk remains high. Since milk is nearly a complete food and all nutrients exist in almost fully available form, the bioavailability of added nutrients remains high. Addition of fortificants usually caused minimum change in colour, taste and appearance.