Question:
Conversion of milk into curd by lactic acid bacteria increases
Conversion of milk into curd by lactic acid bacteria increases
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Lactic acid bacteria enhance the nutritional content of fermented dairy products, particularly vitamin B12.
Updated On: May 14, 2025
- Vitamin B12
- Vitamin D
- Vitamin C
- Vitamin E
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The Correct Option is A
Solution and Explanation
Lactic acid bacteria used in the fermentation process of curd production can increase the vitamin B12 content of milk.
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