Question

Conversion of milk to curd improves its nutritional value by increasing the amount of

• A. Vitamin $B_{12}$
• B. Vitamin D
• C. Vitamin E
• D. Vitamin A

Answer 1

Answer: (A)

Vitamin $B_{12}$

• Lactobacillus species are used as the starter for the conversion of the milk into curd. This bacteria helps in the conversion and also produces some nutrients and lactic acid.
• The bacteria helps in increasing the nutritional quality of vitamin B${}_{12}$.

Thus, the correct answer is option A.