Question

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

Options

• Vitamin B₁₂

• Vitamin A

• Vitamin D

• Vitamin E

Answer 1

Conversion of milk to curd improves its nutritional value by increasing the amount of Vitamin B₁₂.

Explanation:

The microbes involved in curd formation increase the amount of vitamin B₁₂, improving the nutritional value of milk. The increase identified in this question is not in vitamins A, D or E.