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

Text Solution

Verified by Experts

Topper's Solved these Questions

NCERT Exemplar Questions +2 (STRATEGIES FOR ENHANCEMENT IN FOOD PRODUCTION)
TRUEMEN BIOLOGY ENGLISH|Exercise MCQs|25 Videos
NEET (UG) -2019 (Conducted by CBSE on 05-05-2019)
TRUEMEN BIOLOGY ENGLISH|Exercise MCQs|84 Videos

Similar Questions

Explore conceptually related problems

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 .

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, check disease causing microbes.

Growth at cellular level, is principally a consequence of increase in the amount of

Which microorganism improves the nutritional quality of curd by increasing vitamin B_(12) ?

Enumerate ate four objectives for improving the nutritional quality of different crops for the health benefits of the human population by the-process of ''Biofortification".

Assertion : Streptococcus thermophilus increases nitritional value of milk. Reason : Curd and yoghurt have higher vitamin content than milk.

Cyanobacteria of great nutritive value is

TRUEMEN BIOLOGY ENGLISH-NEET (UG) - 2018 (Conducted by CBSE on 06-05-2018)-MCQs

The similarity of bone structure in the forelimbs of many vertebrates ...
Text Solution
|
In which disease does mosquito transmitted pathogen cause chronic infl...
Text Solution
|
Conversion of milk to curd improves its nutritional value of increasin...
Text Solution
|
Which of the following characteristics represent 'Inheritance of blood...
Text Solution
|
Among the following sets of examples for divergent evolution, select t...
Text Solution
|
Which of the following is not an autoimmune disease?
Text Solution
|
Match the items given in Column I with those in Column II and select t...
Text Solution
|
Match the items given in Column I with those in Column II and select t...
Text Solution
|
The contraceptive 'SAHELI'
Text Solution
|
The amnion of mammalian embryo is derived from
Text Solution
|
The difference between spermiogenesis and spermiation is
Text Solution
|
Hormones secreted by the placenta to maintain pregnancy are
Text Solution
|
Which of the following gastric cells indirectly help in erythropoiesis...
Text Solution
|
Match the items given in Column I with those in Column II and select t...
Text Solution
|
Calcium is important in skeletal muscle contraction because it
Text Solution
|
Which of the following is an occupational resiratory disorder
Text Solution
|
Match the items given in Column-I with those in Column II and select ...
Text Solution
|
Which one fo the following population interactions is widely used in m...
Text Solution
|
Which part of poppy plant is used to obtain the drug 'Smack'?
Text Solution
|
In a growing population of a country.
Text Solution
|