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The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is a. vitamin Cb. vitamin Dc. vitamin B12d. 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.
Biology | CBSE | Class 12 | Exercise 1 | Microbes in Human Welfare | NCERT Exemplar
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.

Solution:

Option (c) is the answer

1. The bacteria lactobacillus converts the lactose in the milk into lactic acid, resulting in curd.

2. The nutritional content of the curd will change in comparison to the milk when this lactic acid combines with the casein protein in the milk.

3. Vitamin B12 is released via the reaction of lactic acid and casein protein in milk as the value of other nutrients rises.

4. Curd has a large number of lactobacillus bacteria.

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