| 摘要 |
Vitamin D, in the form of pro-vitamin or Vitamin D2 or D3, is added to the yoghourt in amount equivalent to 2-400 IV Vitamin D3 per 100g. The addition is made to the full fat yoghourt to assist solution of the vitamin, or to de-fatted yoghourt with special care in the homogenising phase. Fixation of the calcium present by the organism is promoted, giving double the normal contribution the nutritional value is increased, with a marked anti-rachitic effect
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