Question

Lactic acid bacteria convert milk into curd and improves its nutritional quality by enhancing vitamin

• A. C
• B. A
• C. B
• D. D

Answer 1

The correct option is C B

Curd formation :
$Lactobacillus$, a lactic acid bacteria, converts the milk sugar (lactose) into lactic acid that reduces the pH of milk. This causes the coagulation as well as partial digestion of the milk proteins. This results in the formation of curd.

Production of Vitamin :
Partial digestion of proteins present in milk is accompanied by an increase in the nutritional value due to the production of vitamin $B_{12}$. This is one of the major sources of vitamin $B_{12}$ for vegetarians.