(1) Lucey JA. Raw milk consumption: Risks and benefits. Nutrition Today, 2015. 50(4):p.189-193.
(2) Claeys WL et al. Raw or heated cow milk consumption: Review of risks and benefits. Food Control, 2013. 31 (1): p. 251-262.
(3) Haddad GS and Loewenstein M. Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk. J Dairy Sci, 1983. 66(8): p. 1601–6.
(4) Vitamins A and D are added to milk in accordance with Health Canada’s Food and Drug Act. Vitamin D enhances the absorption of calcium and improves the overall vitamin D status of Canadians. Low fat milk has some of the fat soluble vitamin A removed when the fat is skimmed and therefore, vitamin A is added to low fat and skim milk to ensure a consistent level of vitamin A in all milk.
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