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Get Answers to all your Questions
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)
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.
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