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The vitamin whos content increases follo...

The vitamin whos content increases following the conversion of milk into curd by lactic acid bacteria is

A

Vitamin C

B

Vitamin D

C

Vitamin `B_(12)`

D

Vitamin E

Text Solution

Verified by Experts

The correct Answer is:
C
Because LAB not only cause curdling of milk proteins like casein but also synthesize vitamin `B_(12)` and increase nutritive value of milk.
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