Q.

The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is

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a

vitamin-C

b

vitamin-D

c

vitamin-B12

d

vitamin-E

answer is C.

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Detailed Solution

Microorganisms such as Lactobacillus and others commonly called Lactic Acid Bacteria (LAB) grow in milk and convert it into curd. LAB improve nutritional quality of milk and curd by increasing-the content of vitamin-B12.
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