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The fortification of milk can be done by using either oily or powder vitamins depending on the equipment available at the dairy.
The use of oily vitamins often requires a homogenizer, and the use of powder vitamins often requires some dry mixing facilities.
Before adding vitamin A to any kind of milk (e.g., from cow, goat, sheep, buffalo, camel) it is necessary to consult and check the seasonal variation in these vitamins. The variation depends on the feed available throughout the seasons.
More information and technical guidance is available here
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