Conversion of milk to curd improves its ...

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

Vitamin D

Vitamin `B_(12)`

Vitamin A

Vitamin E

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

Study the following statements regarding lactic acid bacteria (LAB) which are used to convert milk into curd. (i) They produce acids that coagulate and partially digest the milk proteins. (ii) A small amount of curd added to the fresh milk as an inoculum contains millions of LAB , which at suitable temperature, multiply and convert milk into curd. (iii) Conversion of milk into curd improves its nutritional quality by increasing vitamin B_(12) . (v) LAB may result in acidity in the stomach of human beings. Which of the given statements are correct ?

Lactic acid bateria convert milk into curd an improves its nutritional quality by enhancing vitamin :

Select the correct statement regarding lactobacillus acidophilus. A. They produce acids the coagulate and partially digest milk fat. B. They require a suitable temperature and medium for their multiplication. C. They play a beneficial role by checking disease-causing microbes in our stomach. D. They improve nutritional quality by increasing the amount of thiamine .

Lactic acid bacteria (LAB) grow in milk and convert it to curd and also improve its nutritional quality by increasing

Read the following statements and select the correct option. Statement 1: Besides curdling of milk, LAB also improve its nutritional quality by increasing vitamin B_(12) . Statement 2: LAB, when present in human stomach, chech disease causing microbes.

Lactic acid bactria (LAB) at suitable temperature convets milk ot curd, which improves its nutritional quality by ebhacning

Which microorganism improves the nutritional quality of curd by increasing vitamin B_(12) ?

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