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

Question

Conversion of milk to curd improves its nutritional value by increasing the amount of (A) Vitamin D (B) Vitamin B12 (C) Vitamin A (D) Vitamin E

Tardigrade Admin · Accepted Answer

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.

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

Vitamin D

Vitamin B₁₂

Vitamin A

Vitamin E

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.