Ncert Exercises & Solutions

The Vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:

1. vitamin C

2. vitamin D

3. vitamin B₁₂

4. vitamin E

Becteria (LAB) grow t milk end convatt into curd. During growth, the LAB produce acids that

coagulate and parlially digest the milk proteins,

A simall amount of clitc added to the fresh milk as inoculum or starler contain milions.

of LAB, whic at suitaole temperature mutiply thus, converting milk 1o curd, which also

improves its nutritional quality by increasing vilernin-B $_{12}$

Note in our stomach, the LAB piay other options are not related with LAB bacteria
benspicial role n checang disease causing microbes.