Question

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

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

Answer 1

The correct option is C Vitamin-$B_{12}$

Microorganisms such as Lactobacillus and other bacteria growing in milk convert milk into curd. During growth, the LAB (lactic acid bacteria) produces acids that coagulate and partially digest the milk proteins. When milk gets converted into curd, the bacteria improves the nutritional quality by increasing vitamin-$B_{12.}$. In our stomach, the LAB plays a beneficial role in checking disease causing microbes.