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  • The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is a. vitamin C b. vitamin D c. vitamin B12 d. vitamin E

The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is

a. vitamin C
b. vitamin D
c. vitamin B12
d. vitamin E

Answers (1)

The answer is the option (c)

Exp: When milk is fermented into curd by the action of lactic acid bacteria, the concentration of vitamin B12 increases significantly. This process involves the conversion of lactose, the sugar present in milk, into lactic acid, which helps promote the growth of beneficial bacteria. As these bacteria thrive and multiply, they synthesize vitamin B12, enhancing the nutritional value of the curd. Consequently, curd becomes a richer source of this essential vitamin, which plays a vital role in maintaining healthy nerve function and producing red blood cells in the body.

Posted by

Gurleen Kaur

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