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Definition of Fermentation

Lactic acid b...

Question

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

A

A

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B

B

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C

C

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D

D

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Solution

The correct option is B B
Lactic acid causes coagulation of milk protein casein. Milk is changed into curd. Besides the conversion of milk into lactic acid, the LAB also improves quality by increasing vitamin B12.
Option B is correct.

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Similar questions

Q. Lactic acid bacteria (LAB) at suitable temperature converts milk to curd, which improves its nutritional quality by enhancing vitamin

Q. Lactic acid bacteria (LAB) grow in milk and convert it to curd and also improve its nutritional quality by increasing:

Q. Lactic acid bacteria grow in milk and convert it into curd increasing its nutritional value by increasing.

Q. Lactic Acid Bacteria (LAB) improve nutritional quality of milk by increasing ___________.

Q. Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd.
(i) They produce adds that coagulate and partially digest the milk proteins.
(ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB, which at suitable temperature, multiply and convert milk into curd.
(iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin

B_{12}

.
(iv) LAB may result in acidity in the stomach of human beings.
Which of the given statements are correct?

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Definition of Fermentation

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