Question

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

• A. A
• B. B
• C. C
• D. D

Answer 1

The correct option is B B

Dairy products have generally been considered an excellent source of high-quality protein, calcium, potassium, phosphorus, magnesium, zinc, and the B vitamins riboflavin, niacin, vitamin B-6, and vitamin B-12. The final nutritional composition of yogurt is affected by the species and strains of bacteria used in the fermentation, the source and type of milk solids that may be added before fermentation, and the temperature and duration of the fermentation process.

So, the correct answer is 'B'