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

Conversion of milk to curd improves its nutritional value by increasing the amount of
  1. Vitamin B12
  2. Vitamin A
  3. Vitamin D
  4. Vitamin E

Solution

During the conversion of milk into curd, the amount of lactic acid increases in the sample due to the action of the lactic acid bacteria.
An increase in the amount of lactic acid is accompanied by the increase in Vitamin B12, thus improving the nutritional quality of the curd.

Asked in: NEET 2018

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