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  4. Conversion of milk to curd improves its nutritional value by increasing the amount of

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Q. Conversion of milk to curd improves its nutritional value by increasing the amount of

NTA AbhyasNTA Abhyas 2022

Solution:

Conversion of milk to curd is done by Lactobacillus, which causes coagulation of milk and partial digestion of milk protein casein. It adds vitamin B12 and increases the nutritional quality of curd. Curd is also useful in controlling the growth of other disease-causing microbes in the stomach.