We all know that drinking calcium-enriched milk is an easy and tasty way to get that extra calcium that we sometimes need, but how do you make milk with a higher calcium concentration than traditional milk?
There are two ways to make calcium-enriched milk
1. Add powdered ingredients to the milk. These ingredients, which may have different origins, are added to milk artificially. They can be calcium salts (calcium phosphate, calcium lactate, calcium citrate or calcium carbonate) and powdered dairy proteins or milk powder. In this case it is usual to add a stabiliser so that the product is kept in perfect condition.
2. Natural Process of Milk Filtration. Milk, naturally, contains calcium bound to proteins. By means of a simple filtration process, the natural proteins of the milk and the calcium are retained, increasing its concentration in a simple and natural way. Nothing is added here since the calcium is the same as that of fresh milk and other powdered ingredients with different origins are not added.
This is our way of making our milk rich in calcium.
How can they be distinguished?
Be sure to check the nutritional information to determine whether it is a milk rich in calcium (160 mg/100 ml), and to distinguish the process, if you see nothing else but milk, without other ingredients such as milk proteins or calcium salts, it means the milk is naturally rich in calcium and has been made using the filtration process.
Ingredients: semi-skimmed cow’s milk with vitamin D AND NOTHING ELSE.