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Question
Which vitamin is increased in curd as a result of LAB fermentation?
Options
Vitamin C
Vitamin A
Vitamin B₁₂
Vitamin D
MCQ
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Solution
Vitamin B₁₂ is increased in curd as a result of LAB (lactic acid bacteria) fermentation. This enhancement of nutritional value is one of the key benefits of curd as a fermented dairy product, making it more nutritious than plain milk.
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