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Usage Methods and Storage
1. Water-soluble vitamins should always be added to milk prior to pasteurization, before or after clarification and / or separation. Vitamin A and Vitamin D3 are fat loving vitamins and will be removed from the milk if run through a separator, unless the water dispersible formulation is used.
2. Do not excessively over-fortify milk products. Vitamin D3 should be added at minimum 400 IU per quart; maximum at 600 IU per quart. Vitamin A should be added at minimum 2,000 IU per quart; maximum at 3,000 IU per quart.
3. Avoid exposure of the fortified product to excessive light or aeration. Exposure to light or excessive air incorporation is almost certain to reduce the potency of the Vitamin A.
4. For uniform potency, it is important the vitamin added has the opportunity to permeate the entire body of milk.
5. All Dairy House vitamin labels list the number of quarts fortified per mL. This information should be used to compute the proper dosage.
6. All Dairy House vitamins are packaged in tamper evident gallon jugs. Upon receipt, all gallons should be inspected. Any package showing signs of tampering should not be used and should be reported to your sales representative.
7. All vitamin products should be stored in a cool, dark, dry location. Exposure to extreme heat is also discouraged as it may damage the vitamin.
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