Question

Concentrations of which vitamin increases, while the milk is converted into curd by the process of fermentation:

Options

• Vitamin A

• Vitamin K

• Vitamin B₁₂

• Vitamin C

Answer 1

Vitamin B₁₂

Explanation:

Lactobacillus and other bacteria found in milk transform milk into curd. Lactic acid bacteria (LAB) generate acids that coagulate and partially break down milk proteins as they develop. When milk is transformed into curd, the bacterium boosts vitamin B₁₂ levels, which improves nutritional quality. In our stomach, the LAB helps to keep disease-causing microorganisms under control.