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Conversion of milk to curd improves its nutritional value by increasing the amount of [NEET 2018]
- a)vitamin D
- b)vitamin A
- c)vitamin B12
- d)vitamin E
Correct answer is option 'C'. Can you explain this answer?
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Conversion of milk to curd improves its nutritional value by increasin...
Curdling Or conversion of milk into curd improves its nutritional content by increasing the amount of cyanocobalamine or vitamin B12. Actually lactic acid reacts
with casein thereby enhancing Vitamin B12 content.
with casein thereby enhancing Vitamin B12 content.
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Conversion of milk to curd improves its nutritional value by increasin...
- Lactobacillus bacteria convert milk into curd. It produces acids that coagulate and partially digest the milk proteins.
- A small amount of curd added to the fresh milk as inoculum or starter contains millions of Lactobacillus which at suitable temperature multiply, thereby converting milk to curd which also improves its nutritional value by increasing vitamin B12 content and a number of organic acids.
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Conversion of milk to curd improves its nutritional value by increasing the amount of [NEET 2018]a)vitamin Db)vitamin Ac)vitamin B12d)vitamin ECorrect answer is option 'C'. Can you explain this answer?
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