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  • Please,please help me Conversion of milk to curd improves its nutritional value by increasing the amount of

Conversion of milk to curd improves its nutritional value by increasing the amount of

  • Option 1)

    Vitamin B12

  • Option 2)

    Vitamin A

  • Option 3)

    Vitamin D

  • Option 4)

    Vitamin E

 

Answers (2)

best_answer

As we learnt in

Microbes in household products – lactic acid bacteria (LAB) -

Micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd.

- wherein

During growth, the LAB produce acids that coagulate and partially digest the milk proteins. A small amount of curd added to the fresh milk as inoculum or starter contain millions of LAB, which at suitable temperatures multiply, thus converting milk to curd, which also improves its nutritional quality by increasing vitamin B12.

 

Curd has enriched presence of vitamins specially Vit-B12.

 


Option 1)

Vitamin B12

This is correct.

Option 2)

Vitamin A

This is incorrect.

Option 3)

Vitamin D

This is incorrect.

Option 4)

Vitamin E

This is incorrect.

Posted by

prateek

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