Correct option is C
The Correct Answer is: (c) Vitamin B12
Explanation:
When milk is converted into curd, beneficial lactic acid bacteria such as Lactobacillus species are involved in the fermentation process.
When milk is converted into curd, beneficial lactic acid bacteria such as Lactobacillus species are involved in the fermentation process.
During this transformation, the bacteria not only help in curdling the milk but also enhance its nutritional value, especially by increasing the levels of Vitamin B12.
Information Booster:
• Vitamin B12 is vital for nerve function and red blood cell production.
• Curd is easier to digest than milk due to partial breakdown of lactose.
• Fermented dairy products are a natural probiotic source.
• Regular intake of curd improves gut health and immunity.
• Vitamin B12 is vital for nerve function and red blood cell production.
• Curd is easier to digest than milk due to partial breakdown of lactose.
• Fermented dairy products are a natural probiotic source.
• Regular intake of curd improves gut health and immunity.
Additional Information:
• Vitamin A – Essential for vision, immune function, and skin health.
• Vitamin C – Helps in collagen synthesis and boosts immunity.
• Vitamin D – Aids in calcium absorption and bone strength.
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