Which Vitamin is added during curdling of milk ?

Options

A. Vitamin A
B. Vitamin E
C. Vitamin `B_1`
D. Vitamin `B_(12)`

Answer

To solve the question "Which Vitamin is added during curdling of milk?" let's break it down step by step:

### Step 1: Understand the Process of Curdling
Curdling of milk involves the conversion of milk into curd, which is primarily facilitated by the action of certain bacteria. The most common bacteria used for this purpose is **Lactobacillus**.

**Hint:** Remember that curdling is a fermentation process involving bacteria.

### Step 2: Role of Lactobacillus
Lactobacillus bacteria convert lactose (the sugar present in milk) into lactic acid. This conversion is essential for the curdling process and is known as fermentation.

**Hint:** Focus on the role of bacteria in converting sugars during curdling.

### Step 3: Heating and Adding Old Curd
After fermentation, the milk mixture is heated, and a small amount of old curd is added. This step is crucial as it promotes the growth of Lactobacillus bacteria, enhancing the curdling process.

**Hint:** Heating and adding old curd boosts bacterial growth.

### Step 4: Nutritional Quality Improvement
As the fermentation process continues, the nutritional quality of the curd increases. This is because the fermentation process not only curdles the milk but also enriches it with vitamins.

**Hint:** Think about how fermentation affects the nutritional content of the milk.

### Step 5: Identify the Vitamin Added
The specific vitamin that is added during the curdling of milk is **Vitamin B12**. This vitamin is essential for various bodily functions and contributes to the overall nutritional value of the curd.

**Hint:** Recall which vitamins are commonly associated with dairy products and fermentation.

### Conclusion
Thus, the answer to the question "Which Vitamin is added during curdling of milk?" is **Vitamin B12**.

**Final Answer:** Vitamin B12