Question

The vitamin whose content increases after milk conversion into curd by lactic acid bacteria is?
a. Vitamin C
b. Vitamin D
c. Vitamin \[{B_{12}}\]
d. Vitamin E

Answer 1

Hint: The nutritional value of curd increases when milk is transformed into curd compared to milk. Lactobacillus lactic, sometimes known as LAB, is widely distributed in yogurt and curd.



Complete step-by-step answer:
1: The bacterium Lactobacillus turns the lactose in milk into lactic acid, causing the milk to be transformed into curd.
2: The curd's nutritional value will vary compared to that of the milk when this lactic acid interacts with the casein protein of the milk.
3: When the milk's casein protein and lactic acid react, vitamin \[{B_{12}}\]
 is produced, increasing the value of other nutrients.
4: A variety of Lactobacillus bacteria may be found in curd.
5: Milk is more difficult to digest than curd.
Additionally, curd is beneficial for those with anemia.
Option C is the right answer.


Note:One of the most crucial components in our diet is vitamin \[{B_{12}}\]. Megaloblastic anemia, which makes those who have it easily weary, may be brought on by a vitamin \[{B_{12}}\] shortage. The body's neural and cardiovascular systems are supported by vitamin \[{B_{12}}\] , which also maintains the health of blood and nerve cells. Additionally, it aids in developing DNA and genetic material in every bodily cell. Additionally, it alters the DNA of the cells and deforms genetic material. Additionally, it can increase the body's metabolism.