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

Answer 1

The Correct Option is B

The conversion of milk to curd is a fermentation process carried out by lactic acid bacteria. This transformation not only changes the texture and taste of milk but also enhances its nutritional profile. One of the significant nutritional improvements in this process is the increase in the amount of Vitamin B₁₂.

Let's analyze why Vitamin B₁₂ is increased and rule out other options:

1. Vitamin B₁₂: During the fermentation process, lactic acid bacteria synthesize Vitamin B₁₂. This vitamin is crucial for brain health, the production of red blood cells, and DNA synthesis. The increase in Vitamin B₁₂ content makes curd a better source of this nutrient as compared to milk.
2. Vitamin D: The conversion of milk to curd does not typically result in an increase in Vitamin D. Vitamin D is mainly acquired from exposure to sunlight and dietary sources like fatty fish, fortified foods, etc.
3. Vitamin A: There is no significant increase in Vitamin A during the conversion of milk to curd. The content remains similar, as there is no biological process during fermentation known to enhance Vitamin A content.
4. Vitamin E: Like Vitamin A, Vitamin E is not significantly affected by the fermentation process, making it unlikely that its levels would increase during milk to curd conversion.

Therefore, the correct answer is an increase in Vitamin B₁₂, making curd more nutritious in terms of this specific vitamin compared to milk.