Question

Which vitamin content increase conversion of milk to curd?

Answer 1

Vitamin-B12 is the answer you are looking for.

From what I found, this question has appeared in NEET 2018. Here is a basic summary related to the question:

Milk is converted to curd by certain bacteria called Lactic Acid Bacteria (LAB). Lactobacillus comes under this category. These bacteria, during the process of curdling of milk, also increase its nutritive value by increasing the content of Vitamin-B12.

Thus, the conversion of milk to curd improves its nutritional value by increasing the amount of Vitamin-B12.

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