Question

Vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is :

• A. Vitamin C
• B. Vitamin $B_{12}$
• C. Vitamin D
• D. Vitamin E

Hint:

Curd is nutritionally superior to milk because of higher Vitamin $B_{12}$ and the presence of probiotic bacteria that aid digestion.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Lactic Acid Bacteria (LAB), such as Lactobacillus, are responsible for the fermentation of milk into curd.
Step 2: Detailed Explanation:
During growth, LAB produce acids that coagulate and partially digest the milk proteins (casein).
This process not only changes the texture and taste but also significantly enhances the nutritional value of the milk.
The most notable nutritional improvement is the increase in the concentration of Vitamin $B_{12}$.
Additionally, LAB in the human stomach play a beneficial role in checking disease-causing microbes.
Step 3: Final Answer:
The conversion of milk to curd increases the content of Vitamin $B_{12}$.