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Which vitamin is increased during the conversion of fresh milk to curd?
Which vitamin is increased during the conversion of fresh milk to curd?
Updated On: Nov 4, 2024
- B$_2$
- B$_5$
- B$_12$
- B$_1$
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The Correct Option is C
Solution and Explanation
During milk fermentation to curd, bacteria involved produce Vitamin B$_12$, increasing its concentration in curd compared to fresh milk. The bacterial activity in fermentation enhances vitamin B$_12$, a characteristic of curd-making processes.
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