Question

Which vitamin is increased during the conversion of fresh milk to curd?

• A. B$_2$
• B. B$_5$
• C. B$_12$
• D. B$_1$

Answer 1

Answer: (C)

B$_12$

Answer 2

During milk fermentation to curd, bacteria involved produce Vitamin B$_12$, increasing its concentration in curd compared to fresh milk. The bacterial activity in fermentation enhances vitamin B$_12$, a characteristic of curd-making processes.