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

Vitamin B complex is the right answer.

It plays an important role in converting the milk into curd using the lactic acid bacteria.

Lactobacillus is formed to impart sour taste to the liquid.

Curd is used in the preparation of exquisite non-vegetarian and vegetarian dishes. It results in the increase of vitamin B.