Although this process is optional, most market milk in the U.S. is homogenized. Milk may be fortified with nutrients such as vitamin A, vitamin D, and calcium. A activity is removed with the milk fat during the manufacture of reduced fat and nonfat milks. Good manufacturing practices require vitamin A to be suspended in reduced fat and nonfat milks. Vitamin A palmitate is combined with a carrier such as butteroil, evaporated milk, or glycol.
Palmitic acid is the major fatty acid in palm oil.
Palm oil itself is neither added to or present naturally in milk. The amount of palmitic acid added to milk is insignificant. If vitamin A is added to whole milk, other milks, or yogurt for which it is not required, the label must state this fact. When a food is fortified with vitamin D or a nutritional claim is made, vitamin D must be listed on the nutrition label. The FDA recommends that the vitamin D content of milk be measured by a certified laboratory and determined to be acceptable by this regulatory agency.