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

Options

A. Vitamin-C
B. vitamin-D
C. vitamin-`B_(12)`
D. vitamin-E

Explanation

**Step-by-Step Solution:**

1. **Understanding the Question**: The question asks which vitamin's content increases when milk is converted into curd by lactic acid bacteria.

2. **Identifying the Microorganism**: The primary microorganisms involved in the conversion of milk to curd are lactic acid bacteria, specifically Lactobacillus species.

3. **Process of Conversion**: Lactic acid bacteria ferment lactose (milk sugar) in milk, producing lactic acid. This acidification leads to the coagulation of milk proteins, resulting in the formation of curd.

4. **Nutritional Improvement**: During the fermentation process, the nutritional quality of the milk improves. One of the key vitamins that increases during this process is Vitamin B12.

5. **Conclusion**: Therefore, the vitamin whose content increases when milk is converted into curd by lactic acid bacteria is Vitamin B12.

6. **Final Answer**: The correct answer is Vitamin B12.

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