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

Options

A. (a) Vitamin E
B. (b) Vitamin `B_(12)`
C. (c) Vitamin A
D. (d) Vitamin D

Answer

### Step-by-Step Solution:

1. **Understanding the Process**: The conversion of milk to curd is known as curdling. This process involves the transformation of lactose (the sugar present in milk) into lactic acid.

2. **Role of Lactic Acid Bacteria**: The bacteria responsible for this conversion are known as Lactobacillus, which are classified as lactic acid bacteria (LAB). These bacteria are crucial for the fermentation process that leads to the formation of curd.

3. **Nutritional Changes**: During the fermentation process, the lactose in milk is converted into lactic acid. This not only changes the taste and texture of the milk but also enhances its nutritional profile.

4. **Vitamin B12 Production**: The fermentation process also results in the production of vitamin B12. This vitamin is essential for various bodily functions, including the maintenance of the nervous system and the formation of red blood cells.

5. **Health Benefits**: The presence of lactic acid bacteria and vitamin B12 in curd improves gut health by balancing the microflora in the small intestine. Vitamin B12 is particularly important as its deficiency can lead to health issues such as megaloblastic anemia, characterized by fatigue and insufficient red blood cell production.

6. **Conclusion**: Therefore, the conversion of milk to curd significantly improves its nutritional value by increasing the amount of vitamin B12.

### Final Answer:
The conversion of milk to curd improves its nutritional value by increasing the amount of **Vitamin B12**.

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