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

To solve the question regarding which vitamin's content increases following the conversion of milk into curd by lactic acid bacteria, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding the Process**:
- Lactic acid bacteria (LAB) are responsible for fermenting milk to produce curd. During this fermentation process, lactose (the sugar in milk) is converted into lactic acid.

2. **Role of Lactic Acid Bacteria**:
- As lactic acid bacteria grow and metabolize lactose, they produce lactic acid. This lactic acid interacts with milk proteins, particularly casein, causing them to coagulate (thicken) and partially digest.

3. **Nutrient Release**:
- During the fermentation and digestion process, various nutrients are released. One of the key nutrients that is released during this process is vitamin B12.

4. **Comparing Nutritional Content**:
- The overall nutritional content of curd is generally higher than that of milk due to the presence of additional nutrients, including vitamin B12, which increases as a result of the fermentation process.

5. **Identifying the Correct Answer**:
- Among the options provided (Vitamin C, D, B12, and E), the vitamin whose content increases due to the conversion of milk into curd by lactic acid bacteria is vitamin B12.

### Conclusion:
- The correct answer is **Vitamin B12**.