Question

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

Answer 1

When milk is converted into the curd the nutrition value of the curd gets increased as compared to that of milk.

Complete step by step answer:
1 :- The milk is converted into curd by the action of the bacteria lactobacillus which convert the lactose in the milk into the lactic acid.
2 :- When this lactic acid reacts with the casein protein of the milk the nutritional value of the curd will change as compared to that of the milk.
3 :- With increase in the value of other nutrients also vitamin B12 is released during the reaction of lactic acid and casein protein of the milk.
4 :- Curd consists of a wide range of lactobacillus bacteria in it.

So here option C is correct.

Note:
1:- Vitamin B12 is one of the most important nutrients in our food.
2 :- deficiency of the vitamin B12 may cause megaloblastic anemia due to which the people suffering from this get tired easily.
3 :- The vitamin B12 is responsible for keeping the nerve cell and the blood cells healthy and supports the nervous and cardiovascular system of the body.
4 :- It also helps in the formation of the DNA and the genetic material in all the cells of the body.
5 :- It also causes the deformity in the genetic material and changes in the DNA of the cells.
6 :- It also have the ability to boost the metabolism of the body.