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Biology
The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is
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Q. The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is
Microbes in Human Welfare
A
Vitamin C
4%
B
Vitamin D
2%
C
Vitamin B
12
91%
D
Vitamin E
3%
Solution:
Curd is more nutritious than milk as it contains a number of organic acids and vitamins including $B_{12}$.