The goodness of dairy’s nine essential nutrients can be delivered in myriad ways: as milk, cheese, yogurt, protein powders, fermented milk drinks, ice cream, and more. The technologies that dairy processors and food manufacturers use to deliver dairy will affect both nutritional parameters and nutrient bioavailability of the finished dairy food. Understanding how the dairy matrix affects nutrient bioavailability will help consumers and health professionals select the optimal dairy products for everyday consumers and those with special dietary needs.
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