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. In yogurt or curd, Lactobacillus lacti or LAB is present in large quantity.

Complete answer:
1:- The milk is converted into curd by the action of the bacteria Lactobacillus which converts the lactose in the milk into 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 an 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:- The curd consists of a wide range of Lactobacillus bacteria in it.
5:- The digestion of curd is easier than that of milk.
6:- Also, curd is helpful for anemic patients.
So, here option C is correct.

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