Vitamin D is widely added to both milk and huma-
nised infant formulas to furnish the special dietary needs
of high-risk groups (Ball, 1988; Holick et al., 1992). This
practice recognises both the utility of milk as a major
community health commodity and its low endogenous
antirachitic content (Kurmann & Indyk, 1994). Chole-
calciferol is the principal form in which this nutrient is
supplied in foods, usually as water-dispersible beadlets.
The complexities of fat-soluble vitamin addition have
been reported (Packard, 1982) the favoured method
being wet-blending into fluid milk in order to ensure
adequate homogeneity.