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Question
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is ______.
Options
vitamin C
vitamin D
vitamin B12
vitamin E
vitamin K
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Solution
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is vitamin B12.
Explanation:
When milk is converted into curd by the action of lactic acid bacteria (Lactobacillus species), these bacteria synthesise vitamin B₁₂ during fermentation. As a result, the vitamin B12 content increases, making curd nutritionally richer than milk.
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