Thus processing it will help to store it. Spray drying of the milk to powder or condensing it are some examples. Processing, in most cases, involves high temperatures and this destroys some of the nutritive value. This loss can be overcome by fortification. This has a better nutritive value, not due to an increase in nutrients but an increase in digestibility.
Fermentation increases the vitamin content and lactose is converted to lactic acid.
The calcium and phosphorus of curd are more easily assimilated. This is why all nuts are not only a good source of nutrients quantitatively but also qualitatively. The nuts with a high fat content, in most cases, are also high in protein, and this group includes most of the nuts. Those high in carbohydrate are few e.g. chestnut. Nuts are a rich source of essential fatty acids.