Conversion of milk to curd improves its ...

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

Vitamin E

Vitamin `B_(12)`

Vitamin A

Vitamin D

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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

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