Conversion of milk to curd improves its nutritional value by increasing the amount of
- vitamin D
- vitamin A
- vitamin B12
- vitamin E
Answer
(3) vitamin B12
Solution
As per NCERT, micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd.
LAB produce acids that coagulate and partially digest the milk proteins.
LAB also improve its nutritional quality by increasing vitamin B12.
Answer: (3)